Vanilla Granola
Elevate your breakfast game with this homemade Vanilla Granola, a sweet and wholesome blend of old-fashioned rolled oats, crunchy almonds, buttery pecans, and fragrant shredded coconut. Infused with pure maple syrup, melted coconut oil, and a generous splash of vanilla extract, this recipe creates golden clusters of goodness that are lightly spiced with cinnamon for a cozy, aromatic touch. Perfectly toasted in just 25 minutes, it’s finished with chewy dried cranberries or raisins for a pop of sweetness. Whether sprinkled over creamy yogurt, paired with a splash of milk, or enjoyed straight from the jar as an on-the-go snack, this granola is irresistible and endlessly versatile. Designed for meal prep, it stores beautifully for up to two weeks, making it the ideal choice for breakfasts or snacks at home. Perfect for those seeking a naturally sweetened, dairy-free, and gluten-friendly granola option, this recipe is a must-try for granola enthusiasts!
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Recipe Information
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds (chopped or sliced)
- 1 cup raw pecans (chopped)
- 0.5 cup unsweetened shredded coconut
- 0.5 cup pure maple syrup
- 0.25 cup coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup dried cranberries or raisins
Instructions
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, chopped almonds, chopped pecans, and shredded coconut. Stir to distribute evenly.
In a small saucepan over low heat (or in a microwave-safe bowl), warm the maple syrup and melted coconut oil until combined. Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients in the mixing bowl. Add the ground cinnamon and salt, then stir well to coat all the dry ingredients evenly.
Spread the granola mixture evenly onto the prepared baking sheet, making sure to press it down slightly with the back of a spatula for clumpier granola.
Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to prevent burning—the granola should be golden brown and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet to allow it to crisp up.
Once cooled, mix in the dried cranberries or raisins. Transfer the granola to an airtight container for storage. It will stay fresh for up to two weeks at room temperature or up to a month in the refrigerator.
Serve as a topping for yogurt, with milk, or enjoy it as a snack straight from the jar!
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 361.4 g | 131% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 148.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2726 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
