Vanilla Almond Granola

I'm on a granola kick and I just can't quit. Granola may just be one of the most overpriced things at the grocery store and lately, I started making it myself. It couldn't be easier and the options and mix-ins are endless. I experimented with a few recipes and ultimately came up with my own concoction that has become a favorite in our house. I love it sprinkled on berries for a snack or on top of a bowl of green yogurt. My kids also eat it by the handful and LOVE it. For another treat, warm up some apple slices on the stove with a little cinnamon and top with the granola and some coconut cream...BRB I think I'm going to do that now! 

Give your breakfast bowl a makeover with this healthy granola recipe. The key here is to let the granola sit and cool completely once it comes out of the oven- don't mix it or move it- just let it be. This allows it to "set". This recipe is as easily halved as it is doubled. One batch makes a bunch. The other best part is that you can totally make this your own. Add cacao nibs, mini chocolate chips, dried fruit, honey instead of the maple syrup- whatever your little hearts desire. It's simple and delicious. 

Oats + almonds + coconut + chia seeds + cinnamon + maple syrup + coconut oil + vanilla + almond extract = Never buying granola from the grocery store again.

Almond Coconut Granola

4 cups old fashioned gluten free oats
1 cup slivered almonds
1/3 cup chia seeds
1 Tbsp. ground cinnamon (I add a little more because cinnamon is my fave)
1 tsp. salt
1/2 cup melted coconut oil (you can also use olive oil but I have done both and like coconut the best)
1/3 cup maple syrup or honey
3/4 cup shredded unsweetened coconut
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, mix together the oats, almonds, chia seeds, cinnamon and salt. 

In another mixing bowl, mix together the oil, maple syrup and almond and vanilla extracts. 

Pour the liquid mixture into the oats mixture and mix until combined. Spread it all out evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through. 

Transfer baking sheet to a wire baking rack and cool approximately two hours without touching. 

Stir in any fruit or other mix ins and store in an airtight container! Mason jars work perfectly for this. 

Toasted Almond Pesto

Pesto is one of my favorite condiments and I love experimenting with different ingredients and flavors. The possibilities are truly endless! My friend Ashley recommended this recipe to me a few weeks ago and I immediately added it to my "que". It's from Smitten Kitchen's (one of the first food blogs I fell in love with years ago) new cookbook and it's a new favorite for sure. We enjoyed this on top of zucchini noodles, but I'm certain I will find many more creative uses for this nutty, citrus kissed pesto. The original recipe called for 1/4 cup of grated parmesan but I cut back just a little and it was still delicious. Served alongside basil chicken meatballs, this made a clean and complete meal!

Almond Pesto
recipe from Smitten Kitchen

1/2 cup raw almonds, toasted and cooled
1/8 grated parmesan 
1 small garlic clove, peeled and crushed
pinch of red pepper flakes
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/3 cup good olive oil


Preheat oven to 350 degrees. Spread almonds out on a baking sheet. Bake for 8-10 minutes, until toasted and slightly browned. Let cool.

In the bowl of a food processor, pulse almonds, parmesan, garlic and red pepper flakes until finely chopped. Add lemon juice, salt and olive oil and pulse until everything is incorporated. 

I used my mandoline to thinly slice my zucchini and cut it into "noodles". 

Grilled Peaches & Cinnamon Roasted Almond Salad

Salads find their way on our dinner plates more nights than not. It's so easy to throw together some baby greens with creative ingredients for a flavorful and fresh side dish. I picked up some peaches at the market this week that were on sale and instead of reserving them for Greek yogurt and protein smoothies in the morning, I set one aside for a baby greens salad. Grilling fruit is one of my new favorite things and it doesn't have to be grilling season to enjoy it. I just heat up my grill pan and leave the fruit on the heat for a sweet and tasty bite. I paired this salad with a simple oven baked Cajun salmon and a glass of wine.

Grilled Peach & Cinnamon Roasted Almond Salad

(serves 2)

Salad:

Mixed baby greens, about 4 cups

1 peach, cut in quarters

Handful raw almonds

A few shakes of cinnamon

1/4 small red onion, thinly sliced

1/4 yellow onion, thinly sliced

Champagne Vinaigrette:

4 Tbsp. olive oil

4 Tbsp. champagne or white balsamic vinegar

1 Tbsp. raw honey

pinch of salt to taste

cracked pepper

Mix all salad ingredients in a large salad bowl, minus the peaches and almonds.

To grill the peaches, heat grill pan on medium-high heat. Grill for 10 minutes on each side, or until the sugars of the peach start to caramelize and nice grill marks appear.

While the peaches are grilling, pour a quick drizzle of olive oil into a small pan with the almonds. Toast on medium heat for about 5 minutes, adding some cinnamon at the very end. When the almonds have cooled, give them a rough chop.

To dress the salad, whisk all dressing ingredients together in a small bowl. Just before serving, drizzle over greens mixture and top with two peach quarters and a sprinkle of toasted almonds. Goat cheese would be an excellent addition to this salad.