This addictive almond butter granola is flavored up with maple syrup and a hint of bourbon, for a sweet, smoky and addictively snackable treat!
Whiskey for breakfast! Ha! As if. Technically, yes, this is whiskey for breakfast, but the only buzz you’ll get is from the sweet, woodsy taste, which suits me just fine. In fact, to show just how into whiskey with any meal I am, I’ll tell you that this is what will become of any unfinished bottle of whiskey that you happen to leave at my house. That’s exactly what happened actually, and I love it when that happens. My first thought was that I’d make that little bit of leftover whiskey into some vanilla extract, and that would have been nice and all, but why do that when I could venture into the unknown and do something new with it. Whiskey for breakfast is all new to me. Here’s to adventure.
Surprisingly, unusual almond butter granola this turned out to be quite possibly my favorite granola flavor yet. I say “surprisingly” because, even though I’m not much of a drinker, any type of whiskey is probably my least favorite flavor of liquor. In this granola, however, it imparts an earthy flavor that beautifully complements the almond butter and maple. My first batch of this included only half the bourbon. In my second batch, which I just sampled via this morning’s breakfast, the bourbon flavor was definitely more noticeable. And yes, in case you were wondering, I actually went out and bought a bottle of bourbon on my own for that second batch. I liked this stuff that much.
Maple Bourbon Almond Butter Granola
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 cup bourbon
- 1/2 cup almond butter
- 2 tsp. vanilla extract
- 1/4 cup vegetable oil
- 3 cups oats
- 3/4 cup shredded coconut
- 1/4 tsp. salt
- 1 cup sliced almonds
- 1 cup dried currants or other dried fruit
Preheat oven to 300. Line two baking sheets with parchment paper.
Place maple syrup, brown sugar, bourbon, almond butter and vanilla in medium saucepan over medium heat. Bring to a simmer, stirring, and continue to simmer and stir until thick and opaque, about three minutes. Stir in vegetable oil.
Mix oats, coconut, salt and almonds in large mixing bowl. Add maple mixture and stir until well blended.
Divide mixture onto baking sheets in even layers.
Bake 30 minutes, or until granola begins to brown around the edges and on top.
Allow to cool and then add in currants.