Learn to make this vanilla granola; full of crunchy oats and nuts and sweetened with a bit of honey. It’s quick, easy, and healthy!
We are all about that nutrient-packed crunchy goodness at breakfast time! We have tried and loved the grain-free granola and the chocolate granola. Now let’s try this vanilla version!
Why this recipe works
- Budget-friendly. This granola is made using pantry staples and affordable ingredients.
- Healthy. Unlike store-bought and high-sugar cereals, it is packed with protein, fiber, and antioxidants.
- Versatile. It can be enjoyed with milk as a healthy breakfast, or you can top off your yogurt or smoothie bowl with it for a quick snack.
- Grab and go. It makes for a great snack when you are on the go and need to energize.
What I love most about this recipe is that you can prepare it in advance and enjoy it throughout the month because it keeps well for a very long time!
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This recipe calls for simple pantry ingredients you’ll surely already have. Here is what you’ll need:
- Rolled Oats. You can use gluten-free.
- Pumpkin Seeds.
- Sunflower Seeds.
- Almonds. Slivered or chopped almonds hold up better in granola than whole ones.
- Maple syrup. Liquid binder.
- Brown sugar. To enhance sweetness.
- Salt. To taste
- Vanilla pod. Using a pod intensifies the vanilla flavor as this granola is vanilla flavored. If you can’t find this at the grocery store, vanilla extract will work.
- Coconut oil. Melted
- Water. For mixture.
- Coconut flakes. For texture.
How to make vanilla granola
With less than two minutes of hands-on time, this recipe is one of the most simple breakfast recipes.
Step 1: Preheat the oven
Preheat your oven to 160 C/ 320F, and keep a baking tray lined with parchment paper on standby.
Step 2: Prepare the dry ingredients
Using a blender or food processor, grind your rolled oats till you are left with oat flour. Add your almonds, pumpkin seeds, sunflower seeds, and rolled oats in a mixing bowl and combine well.
Step 3: Prepare the wet ingredients
Combine the water, coconut oil, salt, vanilla beans, brown sugar, and maple syrup in a small pot. Mix it well and bring it to a boil before turning the heat off.
Step 4: Combine dry and wet mixtures
Pour your wet mixture onto the dry mixture and start mixing until all the seeds, nuts, and oats are completely coated before spreading it on the baking sheet in an even layer.
Step 5: Bake the granola
Pop the baking tray into the oven and start baking the mixture. After 30 minutes, take the tray out and stir it up before letting it bake for another 30 minutes.
Step 6: Cool and add coconut
Take out the baking tray from the oven and allow the mixture to cool off before adding in the coconut and stirring it up again.
This recipe is easily customizable to cater to varying preferences or to be creative. Here are a few suggestions:
- Maple syrup. Substitute maple syrup rather woody sweetness for a more floral sweetness offered by honey.
- Apple and cinnamon. Add finely diced apples and a sprinkle of cinnamon to the recipe for a sweet, spicy flavor and aroma.
- Pine nuts and flax seeds. Substitute almonds and pumpkin seeds for pine nuts and flax seeds for a more earthy and nutty flavor.
To store. Use an airtight container or a resealable bag and store it in a cupboard for up to a month.
To freeze. Leftover granola can be stored in the freezer in a ziplock bag for up to two months.
More sweet breakfast recipes to try
Frequently asked questions
The key to making your granola stick together is to use a liquid sweetener, such as maple syrup, honey, or agave nectar. Add ample liquid sweetener to coat the dry mixture evenly to ensure that your granola binds.
Granola is a superfood because it is rich in fiber, protein, healthy fats, vitamins, and minerals. It is also a great source of complex carbohydrates, which provide sustained energy throughout the day.
Consuming granola with protein (like Greek yogurt) is a filling and nutritious combination.
- 4 1/2 cups Rolled Oats GF if Gluten Free
- 1/2 cup Pumpkin Seeds
- 1/2 cup Sunflower Seeds
- 1 cup Almonds Split
- 1/2 cup Maple Syrup
- 1/2 cup Brown Sugar packed
- 1/2 teaspoon Sea Salt
- 1 Vanilla Pod
- 1/2 cup coconut oil
- 1/3 cup Water
- 1 cup Coconut flakes * See notes
- Preheat oven to 160 celsius and have a cookie sheet on hand.
- Process 2 1/4 cups of your Rolled Oats in a food processor till you end up with Oat Flour. Mix oat flour with Rolled Oats, Sunflower Seeds, Pumpkin Seeds and Split Almonds. Set aside.
- In a small saucepan, combine Maple Syrup, Brown Sugar, Sea Salt, Vanilla Beans, Oil and Water. Bring to a boil, take off the heat and pour onto Oat mixture.
- Stir well till all of your oats, nuts and seeds are coated with the mixture and spread out on baking tray in a single layer.
- Bake for 30 minutes, and then stir mixture. Bake for another 30 minutes.
- Once baked, removed from oven and let cool thoroughly. Once cooled, stir in Toasted Coconut.