Slightly sweet, healthy, wholesome, feel-good vanilla almond granola. Ditch the store-bought, homemade granola is easier than you think using pantry ingredients!
Homemade granola might be boring to some people, but it’s one of my favorite things to munch on. When I was pregnant I was granola obsessed. I couldn’t get enough of it— especially when it tasted like peanut butter cups.
I have always been a huge fan of making granola at home. Not only is it much cheaper, it’s really (really!) easy, and you have complete control over the ingredients. Most of the “healthy” granolas at the grocery store have more sugar than a candy bar— and I’d much rather eat the fudgy brownies if there’s that much sugar.
Vanilla Almond Granola Ingredients
You only need 8 basic ingredients to make this granola and they’re all foods you most likely have in your pantry right now.
- Oats: We’re using old-fashioned oats— be sure to use certified GF oats if you need this to be gluten-free.
- Almonds: Adds additional crunch.
- Coconut Oil: This helps bind and provides crunch.
- Maple Syrup: Adds a touch of natural sweetness.
- Cinnamon/Salt: Flavor.
- Almond & Vanilla Extract: More flavor!
This recipe makes about 4 cups of granola, which lasts granola lovers about a day (or others a week). Have it for breakfast, snack, or grab a handful as you walk by the pantry.
Eating it by the handful is highly encouraged. Could this recipe BE anymore perfect? (Chandler from Friends— anyone?!)
Vanilla Almond Granola
Description
Ingredients
- 3 and 1/4 cups old-fashioned rolled oats
- 1 cup slivered or sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup melted coconut oil*
- 1 cup pure maple syrup
- 1/4 teaspoon almond extract*
- 2 Tablespoons vanilla extract
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a large bowl, stir together the oats, almond, cinnamon, and salt. Set aside. In a medium bowl, whisk together the maple syrup, coconut oil, almond extract and vanilla extract. Pour over the oat mixture and stir until everything is completely coated.
- Spread onto the prepared baking sheet and bake for 45 minutes, stirring halfway through. Allow the granola to cool completely— the air helps the granola obtain a crunchy texture. Stir gently before storing.
Notes
- Make Ahead & Freezing Instructions: Granola is perfect to make ahead because it stays fresh in an airtight container at room temperature for up to 3 weeks. It can also be frozen for up to 3 months.
- Oats: To make this gluten-free, use certified GF oats.
- Coconut Oil: To omit the coconut flavor, use refined coconut oil.
- Almond Extract: If you don’t have this on hand, you can omit.
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