Serve these crunchy granola bowls filled with your favourite yogurt, fresh fruit and a drizzle of fragrant honey. Once cooled, these edible bowls are even sturdy enough to handle a scoop of ice cream, turning breakfast into dessert. This recipe is easily doubled to serve a crowd.
- Prep time 15 minutes
- Total time 1 hour
- Portion size 6 servings
- 3 tablespoons packed brown sugar
- 3 tablespoons vegetable oil
- 3 tablespoons liquid honey
- 2 teaspoons vanilla
- 1 3/4 cup large-flake rolled oats
- 3/4 cups natural (skin-on) almonds
- 3/4 teaspoons cinnamon
- 1/4 teaspoon salt
MethodIn small saucepan, cook brown sugar, oil and honey over medium-high heat, stirring frequently, until sugar dissolves, about 2 minutes. Stir in vanilla.
In food processor, pulse together oats, almonds, cinnamon, salt and brown sugar mixture until combined but still chunky, about 5 or 6 times. Press scant 1/2 cup into bottom and up side of each well of greased 6-count jumbo muffin pan.
Bake in 300°F (150°C) oven until golden, 25 to 30 minutes. Let cool in pan for 20 minutes. Gently twist granola bowls to loosen from pan; transfer to rack to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Change it up: Toasted Almond Granola
Follow first paragraph as directed. In large bowl, toss brown sugar mixture together with remaining ingredients to coat. Spread onto parchment paper–lined rimmed baking sheet. Bake in 300°F (150°C) oven, stirring once, until golden, about 30 minutes.
Tip from The Test Kitchen: Moisten your hands if the granola mixture starts to stick to your fingers as you're pressing it into the muffin pan.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 101 mg
- Sugars 17 g
- Protein 7 g
- Calories 292.0
- Total fat 14 g
- Potassium 196 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 37 g
- Iron 14.0
- Folate 4.0
- Calcium 4.0