Butter Almond Breakfast Granola

Taylor, Taylor Takes a Taste

I love breakfast. I love to sit down, relax and enjoy a nice breakfast spread while reading the paper or watching the morning news. Unfortunately, this rarely happens. Like most of you, I am sure that your morning meals consist of grabbing whatever you can as your walk out the door.

For those hectic mornings, granola is the way to go. When sprinkled on top of yogurt, it becomes just what you need for a great morning. If high grocery store prices have kept you away, don’t worry. Making granola at home is very inexpensive.

This buttery almond granola is the perfect topper to any quick breakfast meal.

Butter Almond Breakfast Granola
By Taylor
Makes 9 1/2 cups


1 1/2 sticks (3/4 cup) unsalted butter
1/3 cup honey
2 tablespoons dark brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups old- fashioned oats
1 cup wheat germ, toasted
1 1/2 cups slivered almonds
1 cup shredded sweet coconut
1 cup dried cherries
1 cup dried cranberries


Preheat oven to 325°F. In a medium sized sauce pan, add the butter, honey, sugar, almond and vanilla extracts, and salt. Heat over medium heat until the butter is melted. Once melted, stir to incorporate ingredients. Remove from heat.

In a large bowl, add the oats, wheat germ, almonds and coconut. Toss to evenly mix together.

Pour the warm butter mixture over the mixed oats. Using your hands or a spoon, toss the oats and butter mixture together, fully coating all oats.

Spread out the granola in a single layer over onto two silicone-lined baking sheets (you may also line baking sheets with parchment paper). Bake for 20-25 minutes, tossing every 8-10 minutes. You will know it is time to toss the granola when you begin to smell it. Be careful not to let granola burn.

Once browned, place granola into a large bowl. Add dried cranberries and cherries. Toss together. Let granola cool and store in a sealable container.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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