Taking the heavenly flavor of vanilla to new heights, almond vanilla granola with real vanilla beans will make your breakfast shine! Great for snacks, too!
Am I obsessed with granola? Perhaps. Do you mind? If you’re a traditionalist, I have Pecan Almond Homemade Granola Recipe. If you’re a caffeine addict, there’s Almond Mocha Granola. Or try Apple Granola with Walnuts which tastes like apple crisp. Or maybe Chocolate Chip Granola with Strawberries. So good!
This granola is made with both vanilla beans and vanilla extract for lots of vanilla flavor. It’s a perfect way to start the day. Stir it into some Greek yogurt with fresh fruit for a filling, nutritious, and delicious breakfast.
But don’t stop there. I think granola is great over ice cream, too.
About Almond Vanilla Granola
Granola is easy to make and tastes so much better than store-bought. It’s just plain fresher! Plus you can customize it to exactly your own tastes. You’ll find that’s it’s much more economical to make your own, too.
What will you need? The main ingredient is rolled oats. Use the old-fashioned thicker cut oats. This is not the time for steel-cut oats, quick oats, or instant oatmeal. Add almonds, shredded coconut, ground flaxseed, and wheat germ. Don’t have one of these ingredients? No problem, you can add pretty much what you like as long as you end up with about 4 1/2 to 5 cups of dry ingredients.
Mix all the dry ingredients together in a large bowl.
Next, mix the oil and sugar, and heat gently in the microwave. Stir in the vanilla.
Pour this mixture over the dry ingredients and mix well. It takes a little bit of mixing to get all the dry ingredients coated.
Spread the granola in a large rimmed baking pan (or two) and bake at low heat (300°F) until the granola is dry and toasted. Stir once or twice to make sure everything gets browned evenly. It smells so, so good while it’s baking!
Once cooled completely, store your granola in an airtight container. It will keep a few weeks. You can even freeze it if you want.
Make this granola your own:
- Instead of whole almonds, try sliced almonds, pecans, walnuts, sunflower seeds, pepitas, etc. Or make nut-free granola by adding an extra cup of oats in place of the nuts.
- Don’t have vanilla beans? Just omit the vanilla beans. You could add an extra teaspoon of vanilla if you want, or add a teaspoon of cinnamon.
- If you don’t like coconut, substitute an extra half cup of oats, or something else you love.
- After the granola has baked and cooled, add dried fruit, such as raisins, dates, cherries, cranberries, etc. Or add mini-chocolate chips!
- 3 cups thick cut rolled oats
- 1 cup raw almonds, chopped
- 1/2 cup shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/2 cup packed brown sugar
- 2 tablespoons wheat germ
- 1 tablespoon ground flaxseed
- 4 tablespoons canola oil
- 1 tablespoon pure vanilla extract
- the pulp of two vanilla beans
- Preheat oven to 300°F. Spray a large baking sheet with nonstick cooking spray or line with parchment or Silpat.
- In a large bowl, stir together oats, almonds, coconut, salt, brown sugar, wheat germ and ground flaxseed.
- In separate small microwavable bowl, stir together canola oil and vanilla. Heat in microwave for 30 seconds on 50% power. Add vanilla bean pulp and whisk with a fork to separate beans.
- Pour wet ingredients over dry ingredients and stir until everything is well coated.
- Spread granola in an even layer over the baking sheet. Bake for 15 minutes, stir, and then bake for 15-20 minutes longer until golden brown.
- Let cool, stirring occasionally to break up chunks. When completely cool, store in airtight container.
- Use old-fashioned rolled oats. Do NOT use quick oats, steel-cut oats, or instant oatmeal.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He loves granola for breakfast. He mixes it with Rice Krispies. Yeah…I don’t get it either.
Changes I would make: None.