Vanilla Almond Granola

By: Amber Grangroth

This Vanilla Almond Granola is so crunchy and delicious. The almonds get nice and toasty and add a great crunch and nutty flavor. I love nuts in my Granola, but a few of my family members would rather I leave them out. But sometimes you just need to do things for yourself! And i don’t regret it!

My dad gave me a big bag of raw almonds, and I knew I needed to use them to make this granola! I’ll give him some of this granola and some homemade yogurt to go along with it, as a small token of appreciation.

He recently stayed with us for a few nights. We went biking every day, he gave the boys some swimming lessons and they made great improvements. He helped in the garden and with chopping and stacking wood. And he spent time teaching my 4 year old how to read. And I got to cook some delicious food for him and make him coffee and visit. It was so much fun!

Vanilla Almond Granola Recipe

5 cups old-fashioned rolled oats

1 1/4 cups chopped almonds

1 tsp cinnamon

1/4 tsp salt

1 cup pure maple syrup

1/2 cup coconut oil melted

1/2 tsp almond extract

2 Tbsp vanilla extract

1. Preheat oven to 300°F and grease baking sheet.

2. Toss oats, chopped almonds, cinnamon, and salt in a large bowl.

3. Melt coconut oil, add in maple syrup and almond, and vanilla extracts.mix well to combine.

4. Pour wet ingredients into oat mixture and mix until evenly coated.

5. Pour out onto the prepared baking sheet and spread evenly.

6. Bake for 1 hour, stirring every 15 minutes. Until golden.

7. Let cool completely, store in an air-tight container for 3 weeks on the counter or in the freezer for up to 3 months.

Enjoy!

Vanilla Almond Granola

Print Recipe

Ingredients
  

  • 5 cups old-fashioned rolled oats
  • 1 1/4 cups chopped almonds
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup pure maple syrup
  • 1/2 cup coconut oil melted
  • 1/2 tsp almond extract
  • 2 Tbsp vanilla extract

Instructions
 

  • Preheat oven to 300°F and grease baking sheet.
  • Toss oats, chopped almonds, cinnamon, and salt in a large bowl.
  • Melt coconut oil, add in maple syrup and almond, and vanilla extracts.mix well to combine.
  • Pour wet ingredients into oat mixture and mix until evenly coated.
  • Pour out onto the prepared baking sheet and spread evenly.
  • Bake for 1 hour, stirring every 15 minutes. Until golden.
  • Let cool completely, store in an air-tight container for 3 weeks on the counter or in the freezer for up to 3 months.