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Breakfast for 16

Maple Almond Granola

Rolled oats and almonds bake with maple syrup, coconut oil, sugar, honey, and vanilla, then pair with yogurt and fruit.

$0.58per serving $
45 minstart to table
16servings

AmericanVegetarianBudgetBreakfastsBack to schoolFall

Ingredients

  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil
  • 1/4 cup light brown sugar
  • 3 tsp pure vanilla extract
  • 2 tbsp honey
  • 1/4 tsp sea salt
  • 1 1/2 cups unsalted almonds
  • 4 cups old-fashioned rolled oats
  • 1 cup plain greek yogurt
  • 1 cup total of fresh blueberries and strawberries
  • 2 1/2 tbsp toasted coconut (optional)
  • 1 1/2 tsp chia seeds (optional)
  • 2/7 cup maple almond granola

Steps

  1. Heat the oven to 325 F and line a large baking sheet.
  2. Melt the coconut oil in a small saucepan over low heat, then stir in the maple syrup, brown sugar, vanilla, honey, and salt.
  3. Mix the almonds and oats in a large bowl, pour in the warm syrup mixture, and stir well.
  4. Spread the mixture on the baking sheet and bake for 30 minutes, stirring after 15 minutes.
  5. Cool the granola for 5 minutes, then stir in the listed maple almond granola.
  6. Layer the granola with Greek yogurt and the blueberries and strawberries, then add the toasted coconut and chia seeds if using.

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