Vanilla Almond Granola Recipe
This homemade Vanilla Almond Granola Recipe is easy to make, wonderfully crispy and crunchy, and full of warm vanilla and almond notes. It’s made with with hearty oats, puffed Khorasan wheat, brown rice puffs, almonds, seeds, buckwheat, hemp seeds, warm spices and dried fruit.
- Prep Time: 10
- Cook Time: 26
- Total Time: 36 minutes
- Yield: 16 1x
- Category: Breakfast and Brunch
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 cups / 282 grams Old Fashioned Rolled Oats (use gluten-free certified oats if needed)
- 1.5 cups / 24 grams Khorasan Wheat Puffs (puffed Kamut)
- 1.5 cups / 24 grams Brown Rice Puffs (puffed brown rice cereal)
- 1 cup / 144 grams raw unsalted Almonds – coarsely chopped
- ½ cup / 36 grams blanched Sliced Almonds
- ¼ cup / 30 grams raw unsalted Sunflower Seeds
- ¼ cup / 35 grams raw unsalted Pumpkin Seeds
- ½ cup / 90 grams Buckwheat Groats (substitute ½ cup oats)
- ¼ cup / 40 grams Hemp Hearts (shelled hemp seeds, substitute ¼ cup oats)
- ¾ teaspoon Fine Sea Salt (use half the amount if using table salt)
- 1 teaspoon ground Cinnamon
- ½ teaspoon ground Cardamom
- ½ cup / 90ml Extra Light Tasting Olive Oil (or use melted coconut oil)
- ½ cup / 120ml Pure Maple Syrup (or use honey – note 1)
- 1 tablespoon Vanilla Extract
- ½ teaspoon Almond Extract
- ¼ cup / 30 grams Golden Raisins
- ¼ cup /30 grams Sweetened Dried Blueberries
Instructions
- Prep: Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking sheet pan with parchment paper (or nonstick cooking paper).
- Combine the dry ingredients: In a large mixing bowl, add the oats, Khorasan wheat puffs, brown rice puffs, chopped almonds, sliced almonds, sunflower seeds, pumpkin seeds, buckwheat groats, hemp seeds, fine sea salt, ground cinnamon and cardamom. Mix together until evenly combined.
- Add the wet ingredients: Add the extra light tasting olive oil, maple syrup, vanilla extract and almond extract. Mix until everything is evenly coated.
- Spread: Pour the granola mixture onto the prepared baking tray and use a silicone spatula to spread and press down into an even layer.
- Bake: Bake for 13 minutes, then rotate the tray so that the back is facing the front. Bake for a further 13-14 minutes until golden brown and mostly dry and the granola is crisp. Keep a close eye on the granola towards the end so that it doesn’t burn. (Note: For a loose, crumbly style granola instead of clusters, stir and flip the granola halfway through the baking time.)
- Cool: Transfer the tray to a wire cooling rack and allow to cool completely – about 40-45 minutes. The granola will continue to crisp up further as it cools.
- Add the dried fruit: Once completely cool, stir through the golden raisins and dried blueberries.
- Serve or store: Serve immediately with milk, Greek yogurt, or enjoy on its own as a snack. Or store in a sealed airtight container in a cool dry area for up to 1 month.
Notes
- Maple Syrup. Feel free to use any other liquid sweetener such sugar-free maple syrup, honey, date syrup, coconut flower nectar, agave nectar (agave syrup), etc. If using honey, note that this granola will not be vegan.
- Check out the full article for tips on customizing this granola, step-by-step photos, and more!
Nutrition
- Serving Size: 57 grams
- Calories: 291
- Sugar: 10.5g
- Sodium: 74.4mg
- Fat: 15.5g
- Saturated Fat: 1.8g
- Unsaturated Fat: 13.7g
- Trans Fat: 0g
- Carbohydrates: 32.2g
- Fiber: 4.4g
- Protein: 7.8g
- Cholesterol: 0mg
Find it online: https://thatspicychick.com/vanilla-almond-granola-recipe/
