Vanilla Almond Granola Recipe
Vanilla almond granola is a wonderful blend of rolled oat and almonds with lots of delicious vanilla flavor. It's a sweet, sticky, and crunchy granola that is easy to make and tastes so much better than store-bought!
Ingredients
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Add the oats and almonds to a large mixing bowl. See notes.3 cups old-fashioned rolled oats, 1 cup sliced or slivered almonds
- In a medium-sized bowl, whisk the honey, oil, vanilla extract, almond extract, cinnamon, and salt. Pour this mixture over the oats and mix so that they are well-coated.½ cup honey, ¼ cup light-flavored oil, 2 tablespoons vanilla extract , ½ teaspoon almond extract, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt
- Line a baking sheet with parchment paper. Transfer the oats to the baking sheet and spread out in an even layer. Bake the granola for 45 minutes, mixing it twice during baking.
- Remove the granola from the oven and let it cool completely before storing it.
Notes
Honey: To make this recipe vegan, use maple syrup instead of honey. The granola won't stick together as much if you use maple syrup.
Oven temperature: Make sure your oven is set to 300 degrees (NOT 350) Fahrenheit. It needs to be at a slightly lower temperature so it crisps up nicely without burning.
How long does homemade granola last? Homemade granola will keep well for at least a month. It will still be safe to eat after this point, but it won't taste as fresh.
What's the best way to store this? The best way to store homemade granola is in a sealed container in your pantry. I use either a mason jar or these stand-up Stasher bags.
Serving: 1 = ½ cup, Calories: 264kcal, Carbohydrates: 33g, Protein: 6g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 61mg, Potassium: 178mg, Fiber: 4g, Sugar: 15g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 2mg