Easy Vanilla Almond Granola
A healthy granola recipe made easy. Vanilla Almond Granola is an easy recipe that’s sweetened with honey and vanilla, crunchy with almonds and a little hint of salt from pink Himalayan sea salt.
Take your breakfast to the next level
Say goodbye to boring breakfasts by adding this healthy Easy Vanilla Almond Granola to your breakfast menu. I’ll admit it, sometimes we get stuck in a boring breakfast rotation. I just know when we need to break free from the same breakfasts; I’ll whip up a big batch of granola and the kids will go crazy for it! A fresh batch of granola always takes our breakfasts to the next level. The kids (and me!) love a fresh batch of granola. This sweet and nutty gluten-free granola is always a welcome sight in the morning.
So many ways to eat it
How do you prefer your granola? We love it warm from the oven and either in a bowl of milk or in a bowl with applesauce. And we’ve been known to enjoy granola for snacks just as often as we eat it for breakfast. It’s a filling snack, easy to make, and since everyone eats it, it’s a win in my book and I’ll tell the kids to eat as much as they want!
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Putting it all together
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large mixing bowl add the avocado oil, honey, and vanilla extract. Whisk together until it’s all mixed together. Add the gluten-free quick cook oats and unsweetened coconut shreds and stir until evenly coated. Add the roughly chopped almonds and pink Himalayan sea salt and fold them into the mixture. Spread the granola evenly onto the parchment paper-covered baking sheet.
Bake for 10 minutes, remove from the oven, stir, and spread evenly onto the pan again. Bake for 5 minutes, remove from the oven, stir, and spread evenly onto the pan again. Bake for another 5 minutes, remove from the oven, stir and let cool on the baking sheet.
Store in an airtight container in the pantry/cupboard for up to 2 weeks.
- 1/2 cup avocado oil
- 1/2 cup honey
- 2 tsp vanilla extract
- 3 cups gluten-free quick cook oats
- 2/3 cup unsweetened coconut shreds
- 3/4 cup roughly chopped almonds
- 1/2 tsp coarse ground pink Himalayan sea salt
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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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In a large mixing bowl add the avocado oil, honey, and vanilla extract. Whisk together until it's all mixed together. Add the gluten-free quick cook oats and unsweetened coconut shreds; stir until evenly coated. Add the roughly chopped almonds and coarse ground pink Himalayan sea salt and fold them into the mixture. Spread the granola evenly onto the parchment paper-covered baking sheet.
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Bake for 10 minutes, remove from the oven, stir, and spread back evenly onto the pan again. Bake for 5 minutes, remove from the oven, stir, then spread back evenly onto the pan again. Bake for another 5 minutes, remove from the oven, stir and let cool on the baking sheet.
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