Kristen’s Granola

Best on top of yogurt with fruit.

  • 2 cups rolled oats
  • 1 cup sliced almonds
  • 1/2 cup plus 2 tbsp all purpose flour
  • 1/3 cup light brown sugar
  • 2 tbsp poppy seeds
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup pure maple syrup
  • 2 tsp honey, warmed (added half way through baking)
  1. Preheat the oven to 300F and line a rimmed baking sheet with parchment paper
  2. In large bowl, toss oats with almonds, flour, brown sugar, poppy seeds, and salt.
  3. Over the stove, or in the microwave melt the butter in the maple syrup. Add it to the oat mixture and stir until thoroughly coated.
  4. Spread the granola onto the prepared baking sheet.
  5. Bake the granola in center of oven for 10 minutes.
  6. Stir the granola, and drizzle the honey over top.
  7. Bake for 20 minutes longer, stirring once more, until golden and nearly dry.
  8. Turn off the oven and prop the door open half way; let the granola cool completely in the oven, stirring occasionally.

Can be stored in an airtight container at room temperature for about three weeks.

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