Vanilla Almond Granola
Serves 16
This lightly sweet vanilla almond granola is made with wholesome ingredients like rolled oats, almonds, hemp hearts, flaxseed, and chia seeds for a crunchy breakfast that's delicious over yogurt, in parfaits, or by the handful.
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Ingredients
Dry Ingredients
- 3 cups old-fashioned rolled oats
- ½ cup sliced almonds
- 2 tablespoon hemp hearts
- 2 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- 1 teaspoon Ceylon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon fine sea salt
Wet Ingredients
- ¼ cup coconut oil, melted
- ¼ cup pure maple syrup
- 2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 300°F. Line a sheet pan with parchment.
- In a large bowl, combine oats, almonds, hemp hearts, flaxseed, chia, cinnamon, nutmeg, sea salt, and optional vanilla collagen peptides (see Cook's Notes).
- In a separate bowl or measuring cup, whisk together melted coconut oil, maple syrup, vanilla extract, and optional vanilla bean paste (see Cook's Notes).
- Pour the wet mixture over the dry ingredients and toss until everything looks glossy and evenly coated.
- Let the mixture rest for 10–12 minutes to allow the chia to soften and the oats to hydrate.
- Spread the granola loosely onto the sheet pan. No need to press it down.
- Bake for about 30 minutes, stirring every 10 minutes.
- After 30 minutes, watch closely. Granola can go from perfectly golden to too dark very quickly. Check every minute and remove it as soon as it smells fragrant and looks lightly golden around the edges.
- Cool completely before storing. It will continue to crisp as it cools.
- Store in an airtight container. A quart-size mason jar works perfectly.