{"id":672,"date":"2025-09-16T17:56:55","date_gmt":"2025-09-16T17:56:55","guid":{"rendered":"https:\/\/teresatiger.com\/gingerandspice\/?p=672"},"modified":"2026-06-08T01:03:11","modified_gmt":"2026-06-08T01:03:11","slug":"granola","status":"publish","type":"post","link":"https:\/\/teresatiger.com\/gingerandspice\/granola\/","title":{"rendered":"Granola"},"content":{"rendered":"
<\/div>
\n \n<\/div>\n

Granola<\/h2>\n
<\/div>\n\n\n
\"\"<\/div>\n
<\/div>\n\n\n\n\n\n\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n \n<\/div>\n\n\n\n\n
\n\t
\n \t\n\t\t\n <\/div>\n
\n \n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>\u00a0\u00a0<\/h3>
  • 2<\/span> cups<\/span> rolled oats<\/span><\/li>
  • 1\/2<\/span> cup<\/span> thin sliced almonds<\/span><\/li>
  • 1\/4<\/span> cup<\/span> pepitas<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> I use ground Madagascar vanilla bean but you can use vanilla extract if preferred. If the recipe calls for separate dry and wet mixtures, use the extract with the other wet ingredients.<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>vanilla<\/span><\/span><\/li>
  • 1<\/span> I use large brown eggs.<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>egg white<\/span><\/span><\/li>
  • 1<\/span> tbsp<\/span> maple syrup<\/span><\/li>
  • 3<\/span> tbsp<\/span> I use all-natural almond butter (unsalted, unsweetened, with the only ingredients being almonds).<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>almond butter<\/span><\/span><\/li>
  • 1\/2<\/span> cup<\/span> raisins<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div>\u00a0<\/h3>
    • Preheat oven to 300\u00b0.<\/div><\/li>
    • Add oats, almonds, pepitas, and I use ground Madagascar vanilla bean but you can use vanilla extract if preferred. If the recipe calls for separate dry and wet mixtures, use the extract with the other wet ingredients.<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>vanilla<\/span> to large bowl and stir together.<\/div><\/li>
    • Beat together I use large brown eggs.<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>egg<\/span>, syrup, and I use all-natural almond butter (unsalted, unsweetened, with the only ingredients being almonds).<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>almond butter<\/span> in separate bowl.<\/div><\/li>
    • Add wet mixture to dry and stir well until oat mixture is evenly coated and clumpy.<\/div><\/li>
    • Spread out mixture in thin layer on parchment-covered baking sheet.<\/div><\/li>
    • Bake for 30 minutes.<\/div><\/li>
    • Transfer to bowl and stir in raisins, breaking up the mixture in the process, leaving chunks as desired.<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
      <\/div><\/h3>
      I use large brown eggs.<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>Egg white<\/span> can be omitted if you don\u2019t want clusters.<\/span>
      <\/div>\nAny nut or seed butter can be used in place of I use all-natural almond butter (unsalted, unsweetened, with the only ingredients being almonds).<\/div>\" data-gt-translate-attributes='[{\"attribute\":\"data-cmtooltip\", \"format\":\"html\"}]' tabindex='0' role='link'>almond butter<\/span>.<\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[49,89],"tags":[],"class_list":["post-672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-snacks"],"jetpack_featured_media_url":"https:\/\/teresatiger.com\/gingerandspice\/wp-content\/uploads\/2025\/09\/granolabowl.jpg","_links":{"self":[{"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":3,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":833,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/posts\/672\/revisions\/833"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/media\/832"}],"wp:attachment":[{"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/teresatiger.com\/gingerandspice\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}