I’ve been putting off making granola because it’s been so hot outside! I try to avoid using my oven if I don’t need to when the weather is really hot, but I was really wanting to make some granola. So I got up very early one Saturday morning–which lately has been the coolest, least humid part of the day–and made this Vanilla-Almond Granola. It seemed like a nice, basic, summery flavor to try. I really like the vanilla-almond combination. You’ll notice that it does have quite a bit of vanilla in it–2 whole Tablespoons! It’s a slightly sweet granola, so if you like yours more sweet, add in the brown sugar, which I have listed as an optional ingredient. It’s sweet enough for me without the brown sugar, though, and I love eating this sprinkled on top of some vanilla Greek yogurt–a good, easy breakfast for the summer months!
VANILLA-ALMOND GRANOLA by NancyC Makes about 6 1/2 cups
- 4 cups old-fashioned rolled oats (do not use quick oats)
- 1 1/2 cups sliced or slivered almonds
- 1/2 cup wheat germ or ground flax seed
- 1/2 cup raw sunflower kernels (if you use roasted kernels, add those to the mixture after baking)
- Optional: 1/4 cup packed brown sugar (if you want your granola sweeter)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup plus 1 Tablespoon honey
- 1/4 cup melted coconut oil
- 1/2 teaspoon pure almond extract
- 2 Tablespoons pure vanilla extract
- Parchment paper for lining baking sheet
Preheat oven to 300˚F. Line a 10 x 15″ or 13 x 18″ baking sheet with parchment paper; set aside. In a large bowl, toss the oats, almonds, wheat germ or ground flax seed, sunflower kernels, brown sugar (if using), salt, cinnamon, and nutmeg; set aside. In a small microwaveable bowl, heat honey for 20 to 30 seconds to make the consistency thinner. Then, in a medium size bowl, blend honey and melted coconut oil. Stir in the almond and vanilla extracts, blending everything well. Pour honey mixture over oat mixture and toss until the oat mixture is well coated. Spread granola mixture on prepared baking sheet and bake at 300˚F for 45 minutes, until mixture is golden, stirring every 15 minutes. Remove from oven and let granola cool completely (the mixture will get crunchier as it cools). Store in an airtight container at room temperature for up to three weeks.
I’ve heard that you can also freeze homemade granola for two to three months, although I haven’t tried that myself yet. This granola would also be good sprinkled over ice cream for dessert. Have you made any special homemade granola flavors this summer?