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Vanilla Almond Granola

Vanilla Almond Granola

I was so excited when I stumbled upon this recipe on Sally’s Baking Addiction and even more excited when I realized I had all the ingredients I needed on hand. I don’t eat a lot of cereal but when I do, my favorite is vanilla almond granola. I wish I could tell you how amazing this granola smelled while baking but I know words won’t do it justice. If you like granola – try this recipe! It’s so simple to make and only requires 8 ingredients. This vanilla almond granola keeps fresh in an airtight container for up to three weeks and can also be frozen. Homemade granola is so much tastier than store-bought and better for you too!

Vanilla Almond Granola

How to Make Vanilla Almond Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Mix the oats, slivered almonds, ground cinnamon, and salt together in a bowl; mix well.

Whisk together the real maple syrup together with the coconut oil until well combined. Add the vanilla extract and almond extract; whisk until well combined.

Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. Pour onto the prepared baking sheet.

Vanilla Almond Granola

Place into the oven and bake for 35-45 minutes, stirring every 15 minutes, until golden brown. Remove from the oven and allow to cool completely before storing in an airtight container at room temperature for three weeks or freeze it for up to three months. Enjoy.

Vanilla Almond Granola

Vanilla Almond Granola

Vanilla Almond Granola

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Breakfast
Cuisine: American
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 3/4 cups slivered almonds
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1/2 cup real maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tbsp vanilla extract (Yes, a tablespoon!)
  • 1/4 tsp almond extract

Instructions

  • Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
  • Mix the oats, slivered almonds, ground cinnamon, and salt together in a bowl; mix well.
  • Whisk together the real maple syrup together with the coconut oil until well combined.
  • Add the vanilla extract and almond extract; whisk until well combined.
  • Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. 
  • Pour onto the prepared baking sheet and spread it around evenly.
  • Place into the oven and bake for 35-45 minutes, stirring every 15 minutes, until golden brown. 
  • Remove from the oven and allow to cool completely before storing in an airtight container at room temperature for three weeks or freeze it for up to three months. Enjoy.
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6 Comments

  1. Super crunchy and delicious! Perfect as the breakfast or even as salad topping!

  2. I like plain nonfat yogurt, 1/4 cup or so of granola, and fruit. This week it’s sliced grapes which are one of my favorite combinations.

    Making your own granola sure saves money

  3. This does sound very good, yum, yum, Happy Friday, Diane

  4. Granola is so much better when it’s homemade. I would love a breakfast of this!