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One year, I made this for mishloach manos as a breakfast treat for everyone. So many people called up offering thanks for the refreshing and filling breakfast. They also wanted to know if this was what breakfast looked like every day around here.
Truth be told, it can! These can be prepped and kept in the fridge. Use them within two or three days as a great breakfast-to-go.
I usually store the granola in a bubble cap on top of the cup and add it when I’m ready to eat so it will stay crisp.
5 cups oats (use gluten-free if needed)
2 cups slivered almonds
1/3 cup Gefen Maple Syrup
1/3 cup brown sugar
1/2 cup oil
1/2 teaspoon salt
4 teaspoons Gefen Vanilla
1 cup Gefen Dried Cranberries
1 cup chopped apricot or dried mango
yogurt of your choice
fresh fruit of your choice
Preheat oven to 325 degrees Fahrenheit. Add almonds and oats to a lined baking sheet. Bake for seven minutes.
Meanwhile, in a large bowl, combine maple syrup, brown sugar, oil, salt, and vanilla. Add toasted almonds and oats and mix well. Spread mixture on baking sheet and bake until lightly browned, 40 to 45 minutes, rotating sheet halfway through baking. Let come to room temperature and break into chunks.
Add dried fruit and store in airtight container up to two weeks.
Layer fruit, yogurt, and top with granola. To make ahead, keep the granola separate until ready to enjoy.
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Great granola recipe I made this granola to get rid of all the oats we had before Pesach. I made it with 5 cups of granola last night, and it was basically all gone by this afternoon! I’m going to make another recipe now to get rid of the rest which I thought we would have to burn!
We’re so happy you enjoyed this recipe!