• chefalisonbiebs

Marzipan Granola

Packed full of almonds, marzipan and a hint of coconut this granola recipe is perfect for breakfast or an afternoon snack. Serve over yogurt with my peach preserves and fresh raspberries!

Yield: 8 cups

Total Time: 1 hour

For the granola

1/2 cup marzipan

2.5 cups gluten-free rolled oats

1 1/4 cup slivered almonds

1/4 cup almond flour

1/2 cup shaved coconut

1/2 cup sunflower seeds

Zest of 2 lemons

1/2 tsp salt

1/2 cup canola oil

1/3 cup honey

  • Break up the marzipan into small pieces and add it to a large mixing bowl.

  • Add the oats, almonds, almond flour, coconut, sunflower seeds, lemon zest, and salt to the bowl and mix.

  • In a small pot on medium heat warm the honey and oil together.

  • Turn the heat off, pour the warm honey and oil into the dry ingredients and mix until combined.

  • Spread out the granola flat on a baking tray lined with parchment paper.

  • Bake the granola at 350°F, stirring it every 5 minutes, until it is golden brown, approximately 15 minutes.

  • Remove the granola from the oven and let it cool to room temperature. Store the granola in an air-tight container or mason jar.