Vanilla Almond Granola

Author: Katie

This vanilla almond granola is a crunchy, oven-baked blend of oats, almonds and naturally sweetenened with maple syrup. It's easy to customize, simple to store, and perfect for everything from breakfast to snacking!

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5 from 2 votes

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Prep Time: 10

Cook Time: 40

Total Time: 50

Course: Breakfast

Cuisine: American-Inspired

Servings: 1 big jar

Equipment

1 large bowl + spatula
1 baking sheet with parchment paper

Ingredients

2 cups (230 g) large flaked oats
1 cup (100 g) sliced almonds *or slivered works as well
1 cup (170 g) whole almonds
½ teaspoon ground cinnamon
⅛ tsp salt
⅓ (100 g) maple syrup
2 tablespoon vanilla extract
2 tablespoon coconut oil *melted

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large bowl, combine all the dry ingredients.
2 cups large flaked oats, 1 cup sliced almonds, 1 cup whole almonds, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
In a separate small bowl, whisk together all the wet ingredients.
2 tablespoon vanilla extract, ⅓ maple syrup, 2 tablespoon coconut oil
Pour the wet mixture over the dry ingredients. Stir thoroughly until all the oats and nuts are evenly coated.
Spread the granola mixture evenly on the prepared baking sheet. Bake at 325°F (160°C) for 40 minutes or until golden brown on the center rack, stirring every 10 minutes. If you prefer clusters, stir less often but watch the granola closely to prevent it from burning.
Let the granola cool on the pan - it will crisp up as it cools. Store in an airtight container at room temperature for up to 2 weeks.

Video

Notes

Go easy on the temperature: Bake it low and slow- around 35-40 minutes. This helps it toast evenly without burning.
Want big crunchy clusters? Press the mix down with a spatula and don’t stir while baking but make sure to watch it closely to prevent burning.
Let it cool completely on the tray before touching- this helps it crisp up.
Storage: Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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