Our supremely crunchy, irresistible granola almost feels more like party mix (but still contains all those great whole grains). It stores well at room temperature in an airtight container for up to a week. Aside from eating out of hand, you can also try this on your morning bowl of yogurt, an ice cream parfait, or a hearty salad (think of it as a replacement for croutons). For folks with gluten allergies or sensitivities, be sure to use certified gluten-free oats.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
10 mins
total:
2 hrs 10 mins
Yield:
Serves 12 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°F. Combine oats, almonds, quinoa, and pretzels in a large bowl. Whisk together almond butter and remaining ingredients in a medium bowl until well combined. Add almond butter mixture to oat mixture; stir well to coat. Spread mixture in an even layer on a sheet pan lined with parchment paper, leaving some natural clumps. Bake at 250°F for 1 hour or until crisp, stirring after 30 minutes. Cool completely before serving, about 30 minutes.

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Nutrition Facts

169 calories; fat 8g; saturated fat 1g; fat 6g; protein 5g; carbohydrates 22g; fiber 3g; sodium 176mg; sugars 4g; added sugar 3g.
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