Vanilla Almond Granola Recipes

VANILLA ALMOND GRANOLA

Steps:

• Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
• Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.

FRENCH VANILLA ALMOND GRANOLA

Steps:

• Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
• In a large bowl mix together the oats and almonds.
• In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
• Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.

VANILLA ALMOND GRANOLA RECIPE

Steps:

• Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
• Add all the dry ingredients into a large bowl: almonds, oats, flaxseed, and salt. Using a rubber spatula, stir and fold until well mixed.
• Add all the wet ingredients to a small or medium bowl: coconut sugar, melted coconut oil, maple syrup, vanilla and pure almond extract.
• Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the wet ingredients mixing bowl. Save the exterior pod for another recipe.
• Whisk together the wet ingredients, including the vanilla bean pod, until well mixed. The wet mixture will resemble a kind of sandy molasses texture.
• Pour wet ingredients over dry ingredients in the large mixing bowl, being sure to scrape the bowl dry.
• Using a rubber spatula, stir and fold the wet and dry ingredients together until well mixed. Make sure to stir and fold until every bit of oat and almond are fully coated in the wet mixture.
• Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola-it is fragile and needs to crisp up while cooling.
• Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.