4 Serves
43 Mins
Preheat your oven to 165°C and line a baking sheet with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
106 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
295 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
9 g / 28 gSugar
39 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a large mixing bowl, combine the rolled oats, almond slivers, and a pinch of salt.
Whisk together the honey, coconut oil, and almond extract in a small saucepan over low heat until melted and combined.
Pour the honey mixture over the dry ingredients and toss thoroughly using a spatula until evenly coated.
Spread the granola mixture onto the prepared baking sheet in an even layer and bake for 25 minutes, stirring halfway through, until golden brown.
15
g70
g15
g
Italian
Italian