Vanilla Almond Granola

5 from 4 votes

Toss this homemade vanilla almond granola together quickly (10 minutes max) and bake until golden brown and crunchy (just look at those huge clusters!).

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: easy recipe, meal prep breakfast

Servings: servings

Author: Molly Thompson

Ingredients

4 cups old-fashioned rolled oats (Note 1), gluten-free if needed (I used Bob's Red Mill)
1 cup almond flour (Note 2)
3/4 cup slivered almonds
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 cup refined coconut oil (Note 3)
1/2 cup brown sugar or coconut sugar (Note 4)
1/3 cup pure maple syrup
1 tablespoon vanilla (or 2 teaspoons vanilla bean paste)
1 teaspoon almond extract

Instructions

Preheat the oven to 300°F. Line a large sheet pan with parchment paper.
Combine oats, almond flour, sliced almonds, cinnamon, and salt in a large bowl.
Melt the coconut oil in a separate medium bowl. Whisk in the brown sugar, maple syrup, vanilla extract, and almond extract. Alternately, you can use a small saucepan to melt the coconut, sugar, and syrup oil over medium heat.
Pour the wet ingredients over the oat mixture and stir with a rubber spatula to combine, making sure all of the oats are covered in the mixture. It will be sticky.
Dump the granola mixture into the prepared pan and use a rubber spatula to spread and press it down firmly into an even layer.
Bake in the preheated oven for 35 minutes, rotating halfway through for even cooking. Do not stir the granola.
Remove it from the heat and allow it to cool slightly for 10 minutes. Carefully use your hands to break the granola up into big or small clusters, depending on preference. Bake for an additional 5 minutes, until the granola is toasty and golden brown.
Remove from the oven and allow them to cool completely before serving. It will get crunchier as it cools. Leftover granola stays fresh in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

Video

Notes

Note 1. Rolled Oats. You cannot sub quick cooking oats or steel cut oats in this recipe. You really need the big, rolled oats to hold this granola together and give it the texture you want.

Note 2. Almond Flour. Use blanched almond flour for this recipe, which means the almonds are peeled before grinding into flour. You can use almond meal if you prefer, which means the almond are not peeled first and have a darker color.

Note 3. Coconut Oil. Refined coconut oil has less coconut flavor.

Note 4. Sugar. Opt for coconut sugar if you want a refined sugar free option instead of using all maple syrup. This recipe needs a dry sugar to help hold it together and give you the big clusters.

Nutrition