Vanilla Almond Granola

5 from 1 vote

This homemade Vanilla Almond Granola is perfectly crunchy and nutty and infused with warm vanilla and cinnamon flavors. Paired with our Homemade Almond Milk or Easy Soy Yogurt with fresh fruit, and you're in for a real treat.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 283kcal

Author: Gigi & Sersie

Ingredients

2 cups rolled oats (use gluten-free if gluten-sensitive)
1 cup sliced almonds
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon vanilla bean powder (or 1 ½ teaspoons vanilla extract)
¼ cup unsweetened shredded coconut
¼ cup olive oil
¼ cup pure maple syrup
⅓ cup golden raisins

Instructions

Preheat your oven to 350°F (175°C). Line a large sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, sliced almonds, salt, cinnamon, vanilla powder, and shredded coconut. Stir well to evenly distribute the spices and coconut.
Drizzle the olive oil and maple syrup over the dry mixture. Stir thoroughly until all the dry ingredients are evenly coated. This step ensures even baking and flavor distribution.
Evenly spread the granola mixture onto the prepared baking sheet.
Use a wooden spoon to pat down the granola. This helps to make those satisfying chunks of granola goodness. Then, put it in the oven to bake at 350°F (175°C) for 20 to 22 minutes, stirring halfway through to ensure even browning.
Once baked, remove the granola from the oven and add in the golden raisins. Allow the vanilla almond granola to cool completely before transferring it to an airtight container or jar. This is important for achieving that perfect crunch.

Notes

Don’t skip the cooling step. The granola firms up as it cools, giving you those irresistible clusters.
Use a large mixing bowl, drizzle the wet ingredients over the dry, and stir well to ensure an even coating of wet and dry ingredients.
Serve with Homemade Almond Milk, Hemp Milk, soy milk, or oat milk and fresh fruit for a satisfying breakfast. Sprinkle over Homemade Soy Yogurt with fresh berries.
Store in an airtight container at room temperature for up to two weeks or freeze for a longer shelf life.

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