Tuesday, December 27, 2011

Vanilla Almond Granola

If you've ever made granola, you probably know that it's pretty hard to mess up: just throw in a little this and that and bake it till it's browned and crunchy. So I wasn't worried when I threw this together.  This was my first time ever making granola, and I was really happy with the way it turned out. It's vanilla-almond-coconut-crispy-goodness.  You can eat it as cereal, add it to your oatmeal, have it as an ice cream topping, top it over applesauce or fruit, add it to yogurt (I add it to Greek yogurt every time I make it), or just grab a handful as a snack.  Any way you have it, it's always deee-lishh.  

Yield: about 10 servings


  • 2 cups old-fashioned oats
  • 1/2 cup flaked coconut
  • 1 cup sliced almonds
  • 3/4 teaspoons salt
  • 3/4 teaspoons ground cinnamon
  • 1/4 cup vegetable oil
  • 2 tablespoons packed brown sugar
  • 1.5 tablespoons honey
  • 1.5 tablespoons maple syrup
  • 1/6 cup water
  • 1/2 tablespoon vanilla extract


  1. In a large bowl, combine the first five ingredients; mix well. In a saucepan, cook oil, brown sugar, honey, maple syrup, water and vanilla until sugar is dissolved. Pour over dry ingredients and mix well. Spoon into a greased baking pan. Bake at 275 degrees F for 1 hour or until golden, stirring every 15 minutes. Cool completely. 

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