White chocolate almond granola
I accidentally made yogurt peanut butter and jam parfaits over the summer (“accidentally”) and it’s been a weekly request from my kids ever since. When we run out, they will begrudgingly take those little Chobani flip cups in stride, but all else equal they want mom’s parfaits. And I’d be lying if I said I didn’t love it each time they ask.
Granola is incredibly easy to make. Like, I could leave my daughter unattended in the kitchen with everything prepped and ready to go, and short of opening the oven by herself, even she could make granola. And she’s about to turn 4. It’s a recipe you should carry in your arsenal, and if you don’t have a go-to in your back pocket, give this one a chance.
In keeping with seasonal eats — and more importantly, using up nuts and chocolate that would otherwise go bad — I turned to my pantry for inspiration on this one. I have a standard granola recipe, but the featured flavors always change. This batch is loaded with slivered almonds, white chocolate chips, dried cranberries, and those tiny little peanut butter cups from Trader Joe’s (because peanut butter!).
All ingredients get tossed together on a baking sheet, then into the oven they go! Fifteen minutes later you’re left with something far better than the bag you’d pick up at the grocery store.
Perfect mixed in with yogurt (duh) or eaten by the handful, which is exactly what we’ve been doing.
- 2 cups rolled oats
- ½ cup wheat germ
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup all purpose flour
- 1 teaspoon salt
- ¼ cup honey
- ¼ cup maple syrup
- 2 teaspoons vanilla
- 3 tablespoons unsalted butter, (melted)
- ¼ cup dried cranberries
- ¼ cup slivered almonds
- ¼ cup white chocolate chips
- ¼ cup mini peanut butter cups ((Trader Joe’s))
- Preheat oven to 325 F. Mix all ingredients together in a large bowl. Bake on a parchment lined baking sheet for 15 minutes. Let cool.