Homemade Almond Vanilla Granola
An easy and naturally sweetened granola that makes a perfect cereal, mid-day snack, yogurt topping, or addition to any berry dessert!
Ingredients
- 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
Instructions
- 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.
Notes
* I like using a Pyrex dish because I can leave the granola in the pan and transfer it directly to the fridge with a lid to chil.
Tried this recipe?Let us know how it was!