Vanilla Almond Granola
Cereal is a classic comfort food. When life is swirling around you, find a quiet space, pour a bowl of this crunchy, sweet, and fragrant granola, and spoon slowly. Soon your world will be all vanilla infused and you'll have the energy to tackle another e-mail, answer another question, and navigate what's next on your to-do list. And if even that slow moment is too much time to set aside, this granola packs perfectly for a portable snack to savor.
Make Ahead RecipeYes
One Pot MealYes
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian
Five Ingredients or LessYes
MealBreakfast, Brunch, Snack
Taste and TextureCrunchy, Nutty, Sweet
- 2 cups rolled oats
- 1 cup chopped raw almonds
- 3/4 cup large coconut flakes
- 1/4 cup Medjool dates, pitted and chopped
- 2 tablespoons uncooked quinoa
- 1 vanilla bean, halved length-wise and seeds scraped
- 1 teaspoon sea salt
- 1 cup unsweetened applesauce
- 1/2 cup pure maple syrup
- 4 teaspoons pure vanilla extract
- 2 tablespoons coconut oil, melted
Preheat the oven to 300°F. Line two baking sheets with parchment paper.
In a medium bowl, mix together the oats, almonds, coconut, dates, quinoa, vanilla bean seeds, and salt.
In another bowl, stir together the applesauce, maple syrup, vanilla extract, and coconut oil until smooth.4. Pour the wet ingredients over the dry ingredients and stir until well combined.5. Spread the granola evenly over the prepared baking sheets and bake for 55 to 60 minutes, stirring every 15 minutes. Halfway through baking, rotate the pans and swap them between the racks in your oven (top to bottom, bottom to top) to be sure the granola bakes evenly. Let cool completely on the baking sheets. Store in an airtight container at room temperature for up to 3 weeks, or in the freezer for up to 5 months.
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2015 Nicole Axworthy & Lisa Pitman