Homemade granola is incredibly easy to make and this Vanilla Almond Granola breaks up into nice large chunks and is such a versatile snack! It’s the perfect topping to enjoy on yogurt, smoothies, smoothie bowls, sprinkled on oatmeal, with milk, or simply enjoying on its own by the handful. This post has been sponsored by C&H® Sugar. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running
This Vanilla Almond Granola is:
Soft-baked Cinnamon-y Easily made gluten free Made with simple ingredients Full of almonds A delicious snack to have on hand!
If you enjoy this Vanilla Almond Granola then you should also check out my Pumpkin Spice Granola, 5-Ingredient Energy Bars, & Homemade Cheerio Trail Mix for some other recipes you’ll probably enjoy too!
Old-Fashioned Oats: I have found these are the best for homemade granola since they toast up nicely. Do not use the quick-cook, instant or steel cut oats for granola Slivered Almonds: The slivered or sliced almonds are great for baking right into the granola. Additionally, I love adding in whole almonds once the granola has cooled completely for an added crunch. Ground Cinnamon: Cinnamon compliments granola perfectly! Feel free to get creative and add in other spices like nutmeg or cardamom if you’d like. Salt: Don’t forget the salt! It’s important to add in because it helps prevent the granola from tasting one-dimensional or too sweet. C&H® Dark Brown Sugar: Instead of honey or maple syrup, I’m opting for C&H® Dark Brown Sugar! I love its rich molasses flavor it adds to this recipe and we always have it stocked in our pantry. Also, brown sugar adds a nice caramelized, crackly edge.
Almond Butter: To add a bit more almond flavor, I am using a creamy almond butter in this granola. Use your favorite brand. Unsalted butter & Coconut oil: If you’re not using some type of fat to make granola, you’re going to have a pile of dry oats. Vanilla Extract: The vanilla is great to add so it can infuse the whole mixture as it bakes. You can also add in almond extract if you have some on hand for an extra boost of almond flavor. Egg White: The egg white helps to bind the oats together. You won’t taste it in the granola at all! If you prefer not to use an egg white, 1 mashed banana can be substituted as well.
Homemade granola tips:
Use old-fashioned oats instead of instant, quick-cook or steel cut. Pull the oats out of the oven just before you think they are done. (Think cookies!) Pulling them out of the oven underdone is key because they will continue to harden and form clusters as it cools. Once oats are done, it can be tempting to stir the oats around but don’t. Let them cool and form their clusters. Once cooled off, gently break it apart and add in your favorite mix-ins. Cook the granola low and slow. This is key to preventing your granola from burning. I have found 300° is the best oven temperature. Press the oats down with a pretty firm press using a rubber spatula. Make sure the oats are in an even layer as well so the oats don’t burn.
