Vanilla Almond Granola Recipe

Introduction

This Vanilla Almond Granola is a perfectly crunchy and flavorful breakfast staple or snack. Made with toasted oats, toasted almonds, and infused with warm vanilla and almond extracts, it’s both wholesome and delicious. It’s easy to make and keeps well for busy mornings.

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 for easy cleanup.
2. Step 2: In a large bowl, combine the oats, almonds, cinnamon, and salt. In a separate medium bowl, whisk together the maple syrup and melted coconut oil until well combined. Add the almond and vanilla extracts to the syrup mixture and whisk again.
3. Step 3: Pour the wet ingredients over the dry oats mixture and toss thoroughly to ensure all the oats are evenly coated and moistened.
4. Step 4: Spread the granola mixture evenly on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even toasting and prevent burning.
5. Step 5: Remove from the oven and allow the granola to cool completely on the baking sheet. It will crisp up as it cools, giving you that perfect crunch.

Tips & Variations

• For added sweetness and texture, mix in dried fruit like cranberries or raisins after baking and cooling.
• Swap slivered almonds for chopped walnuts or pecans to change the nutty flavor.
• If you prefer a less sweet granola, reduce the maple syrup to 1/3 cup.

Storage

Store the cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to one month. Reheat slightly in a low oven or enjoy as is. Adding milk or yogurt at serving softens the granola nicely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of oil instead of coconut oil?

Yes, you can substitute melted coconut oil with mild-flavored oils like vegetable, canola, or light olive oil. Coconut oil adds a subtle richness, but other oils will work fine.

How do I keep the granola clusters from breaking apart?

Make sure the oats and nuts are well coated with the syrup and oil mixture before baking. Avoid stirring too roughly during baking; gentle folding is best to maintain clusters.

Vanilla Almond Granola Recipe

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★★★★★

4.5 from 607 reviews

This Vanilla Almond Granola is a deliciously crunchy and wholesome breakfast or snack option, made with rolled oats, sliced almonds, and flavored with warm cinnamon, vanilla, and almond extracts, all sweetened naturally with pure maple syrup. Baked to golden perfection, it offers a perfect balance of nutty, sweet, and aromatic flavors.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: About 4 to 5 cups of granola 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

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, toss together the rolled oats, sliced almonds, ground cinnamon, and a pinch of salt. Set this mixture aside while you prepare the wet ingredients.
3. Combine Wet Ingredients: In a medium bowl, whisk the pure maple syrup with the melted coconut oil until well combined. Then whisk in the almond extract and pure vanilla extract for added flavor.
4. Coat the Oat Mixture: Pour the wet mixture over the dry oats and nuts. Toss thoroughly to ensure every oat and almond slice is evenly coated and moistened.
5. Spread and Bake: Spread the coated granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 45 minutes, stirring every 15 minutes to promote even browning and crunch.
6. Cool to Crunchiness: Once the baking time is complete, remove the granola from the oven and allow it to cool completely on the baking sheet. The granola will crisp up as it cools, resulting in a crunchy texture perfect for enjoying alone or with yogurt or milk.

Notes

• You can substitute sliced almonds with slivered almonds or chopped nuts of your choice.
• For a less sweet version, reduce the maple syrup slightly.
• Ensure to stir the granola every 15 minutes during baking to avoid burning and to get an even crunch.
• Store cooled granola in an airtight container; it keeps well for up to 2 weeks.
• Feel free to add dried fruits after baking, as adding before can lead to sogginess.

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