Vanilla Almond Granola Recipe

Introduction

Vanilla Almond Granola is a deliciously crunchy and naturally sweetened breakfast or snack option. With warm vanilla and almond flavors combined with toasted oats and nuts, it’s perfect for topping yogurt, smoothie bowls, or enjoying by the handful.

Ingredients

• 2 and 1/2 cups (213g) old-fashioned whole rolled oats
• 3/4 cup (100g) slivered or sliced almonds
• 1/2 teaspoon ground cinnamon
• Pinch salt (about 1/8 teaspoon)
• 1/2 cup (120ml) pure maple syrup
• 1/4 cup (56g) coconut oil, melted
• 1/4 teaspoon almond extract
• 1 Tablespoon pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: In a large bowl, toss the oats, almonds, cinnamon, and salt together until evenly combined.
3. Step 3: In a medium bowl, whisk together the maple syrup and melted coconut oil. Stir in the almond and vanilla extracts until fully incorporated.
4. Step 4: Pour the syrup mixture over the oat mixture and toss well to coat all the oats and almonds thoroughly.
5. Step 5: Spread the granola evenly on the prepared baking sheet in a single layer.
6. Step 6: Bake for 45 minutes, stirring every 15 minutes to ensure even toasting. Once baked, allow the granola to cool completely on the pan; it will crisp up as it cools.

Tips & Variations

• For extra flavor, add a handful of dried cranberries or raisins after baking once the granola has cooled.
• Swap almonds for walnuts or pecans if you prefer a different nut.
• Use honey instead of maple syrup for a different natural sweetness.
• For chunkier granola, press it down slightly on the baking sheet before baking and avoid stirring too frequently.

Storage

Store cooled granola in an airtight container at room temperature for up to two weeks. It can also be frozen for longer storage. Reheat in a low oven or enjoy cold as a snack or topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

It’s best to use old-fashioned rolled oats because they hold their shape and texture better during baking. Quick oats may become too soft or powdery.

Is coconut oil necessary in this recipe?

Coconut oil adds richness and helps the granola crisp up, but you can substitute with another neutral oil like vegetable or canola oil if preferred.

Vanilla Almond Granola Recipe

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★★★★★

4.7 from 52 reviews

• Author: lilan
• Total Time: 55 minutes
• Yield: About 4 cups 1x
• Diet: Vegetarian

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Description

This Vanilla Almond Granola recipe combines whole rolled oats with toasted almonds and warm vanilla and almond extracts, sweetened naturally with pure maple syrup. Baked to a perfect golden crunch, this homemade granola is a wholesome and delicious breakfast or snack option that’s easy to prepare in the oven.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 and 1/2 cups (213g) old-fashioned whole rolled oats
• 3/4 cup (100g) slivered or sliced almonds
• 1/2 teaspoon ground cinnamon
• Pinch salt (about 1/8 teaspoon)

Wet Ingredients

• 1/2 cup (120ml) pure maple syrup
• 1/4 cup (56g) coconut oil, melted
• 1/4 teaspoon almond extract
• 1 Tablespoon pure vanilla extract

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Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, slivered or sliced almonds, ground cinnamon, and salt. Toss these together so they are evenly distributed.
3. Combine Wet Ingredients: In a medium bowl, whisk together the pure maple syrup and melted coconut oil until well combined. Then whisk in the almond extract and pure vanilla extract, stirring until fully incorporated.
4. Coat Oats Mixture: Pour the wet mixture over the dry ingredients in the large bowl. Toss thoroughly to make sure all of the oats and almonds are evenly coated with the syrup and oil mixture.
5. Spread and Bake: Spread the coated granola mixture in an even layer on the prepared baking sheet. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to ensure even toasting and to prevent burning.
6. Cool to Crunch: Once the granola is baked to a golden crisp, remove it from the oven and allow it to cool completely on the baking sheet. Cooling is important as it allows the granola to become crunchy.

Notes

• Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
• Stirring every 15 minutes during baking promotes even browning and prevents burning.
• Store cooled granola in an airtight container at room temperature for up to two weeks.
• Feel free to add dried fruit or seeds after baking to customize your granola.
• Slivered or sliced almonds work best for texture; avoid chopped almonds to keep consistent bite size.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: vanilla almond granola, homemade granola, baked granola, healthy breakfast, maple syrup granola