Complete free recipe
Toasted Almond Milk Granola Bowl
Cold almond milk poured over homemade nutty granola, where the milk's light, clean body lets the toasted oats and nuts stay the star instead of getting weighed down.
Breakfast & Morning Starters · Quick Weekday Breakfasts · Meal Prep
What you need
Ingredients
- 2 cups Rolled Oats
- 1/2 cup Sliced Almonds
- 1/4 cup Pumpkin Seeds
- 3 tbsp Maple Syrup
- 2 tbsp Neutral Oil
- 1/2 tsp Ground Cinnamon
- Pinch of Salt
- 1 1/2 cups Cold Almond Milk, for serving
Method
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment.
- Toss the oats, almonds, and pumpkin seeds with maple syrup, oil, cinnamon, and salt until evenly coated.
- Spread in an even layer and bake for 22 to 25 minutes, stirring halfway, until deeply golden.
- Cool completely on the sheet — the granola crisps up as it cools, not while it's hot.
- Serve in bowls with cold almond milk poured over just before eating.
From The Arrogant Hippie Culinary Journal: Almond Milk Edition by Aunesty Janssen
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