Vanilla Almond Granola

Store-bought granola pales in comparison to the homemade stuff! Try to use sparingly though, as it can be high in carbs. I recommend 1/4 cup at a time to top plain, organic coconut milk or greek yogurt with berries.


  • 3 Cups Certified Gluten-Free Old Fashioned Oats
  • 1 1/2 Cups Raw Almonds
  • 1/4 Cup Sesame Seeds
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 6 Tbsp Real Maple Syrup
  • 2 Tbsp Honey
  • 1/4 Cup Coconut Oil
  • 1 Tsp Vanilla Extract

Instructions: Preheat oven to 300 degrees then line a deep pan with a baking sheet and set aside.Combine oats, almonds (roughly chopped), sesame seeds, salt, and cinnamon in a large bowl.  In a small saucepan, melt coconut oil in maple syrup and honey. Once melted remove from heat and stir in vanilla extract. Pour into oat mixture then stir until well coated. Spread mixture onto prepared baking sheet then bake for 25-30 minutes, stirring halfway through, or until granola is golden brown (granola will not be crunchy when hot.) Cool completely and store in a container with a tight-fitting lid at room temperature for up to 2 weeks.

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