Granola is one of the easiest things you can make, it’s very forgiving and even a not so perfect batch is perfectly edible. It’s one those things that once you’ve made yourself it’s hard to go back to store-bought.
This chunky almond granola took a few tries to perfect, I wanted it to come out in chunky pieces you can pick up and snack on. The trick is not touching the granola while it cooks or while it cools, letting it harden before snapping it into large chunks. Like most of the granola’s I’ve created, I try keep sugars to a minimum using a little honey for sweetness (you can sub out for agave or maple if you’re vegan). The Maca adds a unique “caramel” like flavour, plus all those good for you benefits it’s said to be harboring. If you don’t like Maca or can’t get it, you can leave it out (yes, even though it’s called Maca Almond Granola). I added it for its adaptogenic benefits (it’s a long time favorite adaptogen of mine) so leaving it out won’t break the recipe.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.