Almond Butter Granola

I've been making homemade granola for years.  In fact, I've never actually bought a store version.  What can I say, I'm finicky and like to control the ingredients.  A batch will usually pop up when I get in a breakfast rut and need something besides my normal smoothie, peanut butter and banana toast or eggs.

On the three days when I work, this is easy to grab and go, and when I'm really organized I'll take some milk along to eat it like cereal once I get work.  

And yes, I often put milk into a sippy cup for easy car travel and pure laziness.  I'm not ashamed.

This is also great to eat over greek yogurt, add in a little fruit for a parfait, by the handfuls plain or really just flipping eat it anyway you want to.

Oh, and do you see my latest issue of Better Homes and Gardens under this plate?  It is patiently waiting to be read (maybe tonight?), where I can dream about log cabins, gorgeous kitchens and gardens with no weeds.  Until then, I'll just eat my granola.

Almond Butter Granola

2 c. oatmeal

1/4 c. flax seed

1 c. chopped almonds

1/2 c. shredded coconut

1/3 c. brown sugar

1 t. nutmeg

1 t. cinnamon

1 t. salt

3/4 c. almond butter (I used Trader Joe's version)

1/2 c. honey

1/8 c. water

1 t. vanilla

Preheat oven to 300 degrees.  In a bowl combine all dry ingredients.  In another bowl combine all wet ingredients, stirring until combined.  Pour wet into dry and toss to coat.  Spread in a large roasting pan.  Bake for 40-45 minutes, stirring every 10 minutes, or until toasted (could be shorter or longer depending on your oven).  Allow to cool.

Store in an airtight container.  Will stay fresh at least a week, if not longer.

Have I mentioned lately how much I like these 3 people?  Our photos usually turn out like this.  Squirming, whining, weird faces - at least one is smiling!  We are trying to enjoy this warm (ahem...hot) weather now, as we all know come a few months and these steps will be covered in snow.

I'm all about fall, but winter?  Still undecided.