Vanilla Almond Granola
My famous granola is simple and classic – no fussing with fancy ingredients here! This toasty granola is yummy in a bowl of milk or the perfect topping for yogurt and fruit. Any way you enjoy it, it will be a granola you’ll go crazy for! This recipe is Vegan and can be easily made gluten free!
I love granola! It’s so versatile – you can easily change it up by the flavoring or mix-ins that you add! (like my Pumpkin Spice Granola) I also love it because there’s so many different ways to enjoy it! Eat it in a bowl of milk, on top of yogurt, on top of fruit or just straight out of the container for a snack!
My Vanilla Almond Granola is the very first granola I sold in my bakery and has always been a favorite with my customers! It’s a simple, no fuss granola that goes well with just about anything!
I’m so excited for you to try this at home! It’s a fast and easy recipe! Best of all, it will fill your kitchen with the most amazing aroma ever!!
A note about the ingredients
- Make this recipe completely gluten free by using gluten free oats. (Oats are naturally gluten free. “Certified Gluten Free Oats” are processed in a gluten free environment. Oats that are not declared as gluten free on the package may have been processed in a facility that handles gluten products).
- We are using coconut oil in this recipe. If you’ve used coconut oil before then you know it comes in a solid form, kind of like vegetable shortening. To use it for this recipe, measure it out and melt it in the microwave for about 30 seconds to get it to liquid form.
The steps for making toasty granola…
- Measure all ingredients before mixing. This recipe has several ingredients…it can be easy to accidentally leave one out if you’re just measuring as you go. Having everything measured ahead of time will make the mixing easier.
- Whisk together all the wet ingredients and pour over the oats. Be sure to get all of the oats coated with this sweet yummy mixture!
- Spread the granola onto a parchment lined baking sheet. You want all the granola to be able to get toasted evenly. The parchment will help it bake more evenly and it’s easy to pick up the sides of the parchment and pour the granola into your storage container.
- Bake low and slow. Baking the granola on a low temperature will keep it from getting too brown. It’s a delicate process. To get it toasty without burning, you’ve got to bake low and slow. You’ll also want to stir the granola half way through the bake time, just to make sure the edges don’t get too brown.
- Let it cool on the pan before storing it. Storing the granola in an airtight container will keep it fresh longer, but if you store it warm, it will create condensation and will get soft. Let that toasty goodness completely cool before putting it away.
My Vanilla Almond Granola is a good base recipe if you’re just getting into making your own granola. It can easily be switched up by using a different flavoring, nuts or adding dried fruits. Get creative and play around with it, depending on what you’re craving…that’s what makes it so fun (and yummy!).
Vanilla Almond Granola
Ingredients
- 4 cups old fashioned oats
- ½ cup sliced almonds
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅓ cup sweetened coconut flakes
- ½ cup honey or agave
- ¼ cup coconut oil melted to liquid form
- ½ teaspoon almond extract
- 2 Tablespoons vanilla extract
Instructions
- Preheat oven to 275°F. Line one baking sheet with parchment paper.
- Measure out all ingredients before mixing together.
- In a large bowl, add the oats, almonds, cinnamon, salt and coconut. Stir with a large spoon until all combined.
- In a medium bowl, whisk together the honey, coconut oil, almond extract and vanilla extract.
- Pour the wet ingredients over the oats and stir until all the oats are completed coated.
- Spread the granola onto the parchment lined baking sheet.
- Bake for 20 minutes, remove from oven and lightly stir the granola on the pan (stirring it will prevent the edges getting too brown). Return to the oven and bake another 20 minutes or until lightly golden. (All ovens are slightly different, so you may need to bake yours a little longer, depending on how golden you like it)
- Allow to cool completely on the baking sheet before storing in an airtight container. Granola will stay fresh for up to 4 weeks.
Notes
- Make this recipe completely gluten free by using gluten free oats. (Oats are naturally gluten free. “Certified Gluten Free Oats” are processed in a gluten free environment. Oats that are not declared as gluten free on the package may have been processed in a facility that handles gluten products).
- If you’ve used coconut oil before then you know it comes in a solid form, kind of like vegetable shortening. To use it for this recipe, measure it out and melt it in the microwave for about 30 seconds to get to liquid form.
- This recipe is a great base granola recipe that can be easily switched up by changing the flavoring or mix-ins. Experiment with some different ingredients, depending on what you’re craving!
Nutrition
DELISH!! I have a nut allergy so I did it without the almonds or almond extract and it’s wonderful!!
I’ve never been able to purchase your popular granola because if the almonds, but THANK YOU for sharing this recipe????
Oh yeah! I’m so glad you are able to enjoy it now! I love playing around with the add-ins for different flavors! So happy you’re enjoying it!