Homemade Maple Almond Granola

Well, today was a rude awakening. Good-bye lazy, hazy days of summer. Hello fashion week madness. This happens every single year and somehow catches me by surprise every single time. This year, I tried to prepare a bit by waking up early yesterday on Labor Day and whipping up a batch of organic homemade granola to get me through the week, since I know I'll barely have time to turn on the stove, much less prepare a hot meal every morning. I also tried to get as much relaxation in as possible by following an afternoon meeting with an hours-long wine-drinking session on a rooftop and then sitting and watching college football surrounded by wings and beers (er, I stuck with wine, though--a girl can only do so much to fit in). Also, a before-midnight bedtime ensued.

Anyway, it was pretty much a picture perfect way to spend the holiday, not least of all because I now have a little glass jar of healthy granola to sprinkle over Greek yogurt in the mornings to start the inevitably stress-ridden (but fun!) days off right. Do it for yourself--it's easy as pie and your body will thank you. xoxo

Maple Almond Granola
Adapted from Bon Appetit

Ingredients:
5 cups old-fashioned rolled oats  
2 cups slivered almonds  
2 teaspoons ground cinnamon  
1/2 cup canola oil  
1/2 cup pure maple syrup (I used Grade A Medium)  
1/2 cup hot water  
1 tablespoon vanilla extract  
2 teaspoons almond extract  
1/2 teaspoon fine sea salt

Directions:
Arrange rack in the middle of oven; preheat to 300°F. Line a rimmed baking sheets with parchment paper. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Spread mixture across sheet, spreading in even layer.

Bake granola for 50 minutes, stirring every 10 minutes or so to toast evenly. Transfer granola on sheets to racks. The granola may still be soft and sticky when you take it out, but will become crisp as it cools. Cool completely for about one hour and then transfer to an airtight container. Nibble away.