VANILLA ALMOND GRANOLA
Vanilla Almond Granola is a light, crisp and aromatic creation that brings together the nutty richness of almonds with the delicate warmth of vanilla. This wholesome recipe features rolled oats toasted to golden perfection, coated in a fragrant blend of honey, vanilla extract and heart-healthy rapeseed oil. The chopped almonds add crunch, texture and a boost of protein, making each bite both satisfying and nutritious. Whether enjoyed with plant-based milk, sprinkled over yoghurt or eaten as a standalone snack, this granola offers a comforting and slightly sweet profile with a smooth and mellow vanilla finish. The combination of fibre and healthy fats, which are naturally derived, ensures that they fuel the body while satisfying the palate. It’s quick to prepare and ideal for batch cooking, making it a convenient staple for breakfast lovers seeking balance, flavour and nutritional value in their morning routine.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Mother’s Day, Spring, Valentine’s Day, Easter, Family Reunion, Graduation, Fall, Christmas
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, High Fibre, Kid Friendly, Low Sodium, Quick & Easy
DISH TYPE
Cobbler / Crumble
INGREDIENTS
The preparation of Vanilla Almond Granola involves the following ingredients:
- 30 g rolled oats
- 10 g chopped almonds
- 1/4 teaspoon vanilla extract
- 1 tablespoon honey
- 1 teaspoon rapeseed oil
FULL NUTRITIONAL INFORMATION
- Calories: 275.8 kcal
- Fat: 11.6 g
- Saturated Fat: 1 g
- Carbohydrate: 40.1 g
- Sugar: 18.2 g
- Fiber: 4.1 g
- Sodium: 1.9 mg
- Protein: 6.3 g
- Calcium: 42.4 mg
- Iron: 1.9 mg
- Potassium: 193.2 mg
PREPARATION
- Preheat The Oven: Set the oven to 160°C (fan 140°C) or 325°F. Line a small baking tray with parchment paper for easy clean-up.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats and chopped almonds. Stir well to distribute evenly.
- Add Wet Ingredients: Drizzle in the honey, rapeseed oil, and vanilla extract. Mix thoroughly until all the oats and nuts are coated.
- Spread And Bake: Spread the mixture evenly over the lined tray. Bake for 15 to 18 minutes, stirring once halfway, until lightly golden and toasted.
- Cool Completely: Allow the granola to cool on the tray. It will become crisp as it cools. Break into clusters or store as is.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Vanilla Almond Granola:
- For Uniform Crunch: Stir the mixture once during baking to prevent uneven browning and ensure a uniform crunch.
- More Authentic Flavour: Use pure vanilla extract for a deeper and more authentic flavour.
- Reduce Clumping: Spread mixture thinly to promote even toasting and reduce clumping.
VARIATIONS
- Nut-Free Option: Replace almonds with sunflower or pumpkin seeds for a similar crunch without the allergen.
- Vegan Swap: Use agave syrup or maple syrup instead of honey to make it fully vegan.
- Spiced Upgrade: Add a pinch of cinnamon or nutmeg for an extra warming note.
- Protein Boost: Stir in a teaspoon of chia seeds or flaxseed before baking.
- Fruit Fusion: Add dried cranberries or raisins after baking for an added chewy texture and sweetness.
PREPPING AND STORAGE
- Room Temperature: Store cooled granola in an airtight jar or container in a dry cupboard for up to 1 week.
- Refrigeration: Store in the fridge to preserve freshness longer, especially in warm climates. Keeps well for 10 days.
- Freezing: Freeze in a sealed container or freezer bag for up to 1 month. Thaw at room temperature before use.
- Batch Preparation: Multiply the ingredients to prepare larger quantities. Bake in batches or use multiple trays for consistent results.