Vanilla Almond Granola

Vanilla Almond Granola

I am one of the worst breakfast eaters. If it isn’t right in front of my face, ready to go, most of the time I just don’t eat it. Let’s be real here, even without breakfast it is often a battle for me to make it to work on time… Thankfully, I work for my husband. And his best friend. And they are forgiving. 😉 So, I am always on the hunt for simple things I can make or easily take with me for breakfast that don’t require a bunch of time or work on my part. 

One of my favorite go-to, on-the-go breakfasts is some yogurt (whatever kind makes your skirt fly up) and some granola. Sometimes I even add fresh fruit to the mix. But whenever I peruse the cereal aisle at the grocery store my jaw about drops at how expensive some of these fancy granolas can be! So I decided to make my own version of one of my favorites: vanilla almond.

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This granola was so simple, it literally took me 10 minutes or so to whip up. And I had most of the ingredients on hand already. Feel free to add to the recipe, I think some dried cranberries in here would be fantastic. Swap the almonds out for pecans. The combinations are endless. 

Vanilla Almond Granola
homemade vanilla almond granola, perfect for breakfast on-the-go
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 1/2 cups oats
  2. 1 cup almonds (can be sliced or whole, flavored, roasted, whatever!)
  3. 2 tablespoons ground flax
  4. 3 tablespoons butter, melted
  5. 1 tablespoon vegetable oil (I used sunflower oil)
  6. 2 tablespoons brown sugar
  7. 1/2 tablespoon honey (more if you'd like it sweeter)
  8. 2 tablespoons vanilla extract
  9. dash of salt
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, add the oats, almonds, flax, butter, oil, brown sugar, honey, and vanilla extract. Add a dash of salt. Stir to combine.
  3. Spread out on a baking sheet lined with parchment paper. Bake 10-15 minutes at 350 degrees or until golden brown. About halfway through flip granola and continue baking.
  4. Remove from oven and cool. Store in airtight container for 3 weeks or freeze for 3 months. Enjoy!
Notes
  1. If you are wanting a slightly more crunchy granola, bake for 20-25 minutes or increase temperature to 400 degrees the last five minutes of baking.
Adapted from Only From Scratch
Adapted from Only From Scratch
Prairie Californian http://prairiecalifornian.com/
For a quick how-to video on how easy it is to throw this granola together, you can check out the video below! I don’t know about you but I am becoming obsessed with these rapid recipe videos!! Feel free to share on Facebook too! 

 

Jenny Dewey Rohrich

vanilla-almond-granola-prairie-californian

1 Comment

  1. Sue Iverson
    November 20, 2016 / 9:15 pm

    I think this granola would be fun to add to my Mother’s Christmas box that I need to send off to her in Wisconsin. She likes chewy/crunchy things and almonds. This seems perfect. I was wondering about the oatmeal. Do I use old fashion oatmeal or the quick cooking oatmeal? Looking forward to taste testing before I package it up for Mom.