I love making things from scratch for my family. Any time I can find a way to recreate something we love I’m all for it. I like knowing that I’m eliminating unneeded ingredients & additives where I can. Because of this, I have been making homemade breakfast items for my family for a couple of years now. This homemade vanilla almond granola is one that’s become a staple in our household.

It’s actually easier to do than it sounds and I feel so much better about the things they are eating. I find that for most things, making it homemade isn’t difficult and I usually pay much less for the finished product than I would if I bought it in the store. Things like this homemade granola can be expensive in the store!

But making it at home takes about an hour & gives me enough cereal for several days.

DIG DEEPER


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Basic + Versatile Vanilla Almond Granola

I love the versatility of this recipe too. The kids love to eat it with milk and maybe a sprinkle of fresh berries on top. I personally like to add it to a yogurt parfait in the morning or on my ice cream in the evening.

You can also adjust the ingredients to your liking by adding in ¼ cup of milled flax seed before baking, or maybe some dried fruit once it’s cooled. It’s really easy to get creative with. But for today, I thought I would share the basic recipe I start with.

It’s absolutely delicious.

Assemble your ingredients for the vanilla almond granola: Oats, almonds, walnuts, shredded coconut, brown sugar, salt, cinnamon, coconut oil, honey and vanilla bean paste.

Here is what you need:

4 cups quick oats
½ cup slivered almonds
⅔ cup chopped walnuts
¾ cup shredded coconut
½ cup brown sugar
1 tsp salt
2 tsp cinnamon
⅓ cup coconut oil
4 tbsp raw honey
½ cup water (not pictured)
¼  tsp vanilla bean paste
 
 Combine all vanilla almond granola ingredients into a bowl and mix with a spatula.

Step 1: Start by preheating the oven & combining all your ingredients in a large bowl. Toss well to evenly distribute ingredients.

Transfer granola mixture to a cookie sheet lined with parchment paper.

Step 2: Transfer to a parchment-lined baking sheet & spread in an even layer. This is a ¾ sheet pan- if you don’t have this extra-large size you will want to distribute between a couple baking trays. Bake for about 50-55 minutes stirring every 15 minutes or so to keep from overcooking in spots.

Serve finished vanilla bean almond granola and enjoy.

I just love that great vanilla & almond combination. If you don’t have vanilla bean paste you can substitute with 1 tsp of vanilla extract. I prefer the paste as I think it gives a deeper flavor, but it’s still delicious with the extract too.

Once cooled you can add in other mix-ins like dried fruit or mini chocolate chips.

The kids love this with some cinnamon/sugar sprinkled on top in the morning.

Oh, it’s so yummy! It’s a perfect way to start or end your day.

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Vanilla Almond Granola

This super simple and delicious granola is perfect for breakfast time, snack time or even atop your favorite ice cream!
Course Breakfast
Cuisine American
Keyword Vanilla Almond Granola
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 people

Ingredients

  • 4 cups quick oats
  • ½ cup slivered almonds
  • cup chopped walnuts
  • ¾ cup  shredded coconut
  • ½ cup brown sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • cup coconut oil
  • 4 tbsp raw honey
  • ½ cup water
  • ¼ tsp vanilla bean paste

Instructions

  1. Preheat your oven to 350 degrees & line your baking sheet with parchment. Combine all ingredients in a large bowl & mix well.
  2. Spread out on baking sheet & bake 50-55 minutes, stirring every 15 minutes.
  3. Allow to cool completely before transferring to an airtight container for storage.

Vanilla Almond Granola

Gina Kleinworth
Gina, author of Kleinworth & Co, is a busy homeschooling mom to 3 great kids ages 11-17. She likes to find new ways to make life simple & streamlined on a budget. She loves to share easy DIY projects, fun crafts with the kids & a whole lot of recipes, with a few photography tips sprinkled in occasionally too.
Gina Kleinworth