Sometimes, a recipe comes into my life serendipitously. That’s what happened with this granola.
I was looking for a good recipe the other day and I came across this one from Joy the Baker. Joy is my go-to for baking ideas because she knows her stuff. Everything I’ve tried from her blog is delicious and for the most part, easy to make. Am I gushing? Yes. Am I sorry? No.
Joy called the granola “Not A Whole Crap Ton of Granola,” which was especially attractive to me as a single lady. It’s nice to find recipes geared toward one person instead of an entire family.
I tweaked the recipe a little to my tastes. I cut out the brown sugar and just added maple syrup for sweetness. I also added more salt because I like to balance out the sweet. I read once that salt is the secret ingredient to making baked goods taste amazing and it’s so true. The more you add (within reason), the better.
Disclaimer: This is the best granola I’ve ever tried in my life. It’s so good that as I was eating a bowl of it this morning with homemade almond milk and strawberries, I got scared. I almost didn’t want to share the recipe because I think it could become a proprietary thing. I could see it on the menu at my future bakery.
But in the spirit of generosity, I’ve shared the recipe below. Something this good should be shared. Aside from tasting amazing, the granola will make your whole kitchen smell like coconut, chocolate, and toasted almonds while it’s baking. I want you to experience that for yourself.
Here are a couple songs I’ve been jamming out to lately. The first one is great for car karaoke sessions, and the second one popped up in my Spotify yesterday. Both are now on my playlist “Août,” which you should check out if you like eclectic mixes.
Small Batch Vegan Granola (tweaked from Joy the Baker)
1 1/2 cups old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon flaky sea salt
3 tablespoons pure maple syrup
2 1/2 tablespoons coconut oil, melted
1/2 teaspoon pure vanilla extract
1/3 cup raw sliced almonds
1/3 cup unsweetened flaked coconut
3 tablespoons cocoa nibs
Preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper and set aside.
Combine the oats, spices, salt, maple syrup, coconut oil, vanilla extract, almonds, coconut, and cacao nibs in a medium bowl and mix to combine. I usually just use my hands. Once the oats are evenly coated, spread the mixture onto the parchment paper-lined baking sheet and pat down with the back of a spoon or spatula so it’s in an even layer.
Bake for about 20 minutes or until the granola is golden brown. Remove from the oven and let cool on the sheet. Once cool, break up into clumps (or smaller pieces if you prefer). Store in an airtight container. Enjoy!