An easy and naturally sweetened granola that makes a perfect cereal, mid-day snack, yogurt topping, or addition to any berry dessert!
This Homemade Almond Vanilla Granola is so easy, irresistibly crunchy, and perfectly sweet! The recipe uses only honey as a natural sweetener and both blended almonds and almond extract for flavor and texture.
When you're wanting to use granola in another recipe, such as my Blueberry Mascarpone Parfait, you don't always want a granola that's loaded with a ton of nuts and berries, which could detract from flavors and textures of the overall recipe. This granola has plenty of flavor and sweetness on it's own, but it also pairs amazingly well with other ingredients.
How to Make Granola that Actually Clusters
Yes, you can actually get clusters when making this granola! Some tips for getting clustered granola instead of all loose:
- Make sure you have enough "sticky" ingredients such as honey, peanut butter, rehydrated berries (soak raisins, craisins, dried cherries in water until they swell)
- Use coconut oil which hardens when cooled and helps bind the granola (refined or unrefined as desired)
- Use parchment paper or you might have to scrap up the granola which will break it up too much
- When putting the granola into the pan press down firmly (using a bread pan or measuring cup)
- Don't mix the granola during baking
- When removing from the oven press down firmly again, leave in the pan, and chill in the fridge or the freezer until completely cooled
- Cut into large sections with a metal spatula then break into smaller pieces if desired
- Keep refrigerated to store
If you're wanting a little more control over how much sugar and salt goes into your granola, making it from scratch is a must! It really is easy and doesn't take much time at all!
Enjoy it with yogurt, as a cereal with milk, as an on-the-go snack or sprinkle some as a topping on any berry dessert or ice cream!
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Homemade Almond Vanilla Granola
- 2 ½ cup rolled oats option to use certified gluten free
- ¼ cup blended almonds
- 2 teaspoon whole flaxseed or flax meal
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 tablespoon raw honey
- ¼ cup + 2 tbsp unrefined coconut oil
- 2 teaspoon warm water not cold or it can harden the coconut oil
- Combine all dry ingredients in a medium-sized bowl. Add in wet ingredients and combine well with a fork.
- Preheat oven to 350°. No need to preheat if you're using a convection oven.
- Line a baking sheet or a 9 inch x 7 inch Pyrex dish (*see Notes) with parchment paper. This step isn't required but without parchment paper it will stick to the pan and you get fewer chunks because you have to scrap off the granola more.
- Press mixture into baking pan. Press down firmly with the bottom of a measuring cup or bottom of a bread pan. Use middle rack for both conventional and convection oven.
- Bake at 350° for about 20 minutes, with the option to rotate your pan half way through. Option to do a few more minutes if you want darker and crispier granola.
- Once baked, press down firmly on the granola with a measuring cup or bread pan. Let cool on the counter. Once mostly cool, transfer to the fridge or freezer, placing a towel under the pan. Once cold, break apart the granola using a metal spatula and transfer to an airtight container. Store in the fridge to keep it hardened.