Vanilla Almond Granola
A crunchy, sweet, and nutty granola loaded with fiber, plant-based protein, and healthy fats. Perfect for breakfast, snacks, or topping yogurt, this vegan and gluten-free recipe is easy to make, keeps well, and delivers satisfying flavor with every bite.
Equipment
- 1 Large Baking Sheet
- Parchment paper or silicone baking mat
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- Whisk
- Silicone spatula
Ingredients
- 2 ½ cups 213 g old-fashioned rolled oats
- ¾ cup 100 g slivered or sliced almonds
- ½ teaspoon ground cinnamon
- Pinch of salt about 1/8 teaspoon
- ½ cup 120 ml pure maple syrup
- ¼ cup 56 g coconut oil, melted
- ¼ teaspoon almond extract
- 1 tablespoon pure vanilla extract
Instructions
- Preheat Oven: Set your oven to 300°F (149°C) and line a large baking sheet with parchment paper or a silicone baking mat. This ensures your granola bakes evenly and doesn’t stick, making cleanup a breeze.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, slivered almonds, ground cinnamon, and a pinch of salt. Stir well to evenly distribute the cinnamon and salt throughout the oats, which helps enhance the nutty flavor.
- Prepare Wet Ingredients: In a medium bowl, whisk together the maple syrup and melted coconut oil until smooth and fully combined. Add the almond extract and vanilla extract, mixing well to infuse the sweet, nutty aroma into the liquid mixture.
- Combine Ingredients: Pour the wet mixture over the oats and almonds. Use a spatula to gently toss everything together, making sure all the oats and nuts are coated with the syrupy mixture. This step ensures each bite is flavorful and lightly sticky, which will help the granola clump slightly as it bakes.
- Bake the Granola: Spread the mixture evenly across the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes. This gentle, slow baking creates a golden, crunchy texture while preventing burning, giving you a perfectly toasted granola.
- Cool Completely: Once baked, allow the granola to cool entirely on the baking sheet. As it cools, it will harden into crispy clusters. Only once fully cooled should you transfer it to an airtight container for storage, preserving its crunch and flavor.
Notes
- Stir the granola during baking to ensure even browning and prevent burning.
- Use a high-quality pure maple syrup for natural sweetness and richer flavor.
- Coconut oil adds crispiness; you can substitute with another neutral oil if needed.
- Granola will harden as it cools, forming crunchy clusters that are perfect for snacking.
- Optional: add dried fruits or chocolate chips after baking to avoid burning.
- Almond extract enhances the nutty flavor, but a few drops go a long way.