Super Healthy Almond Vanilla Granola

Oats-Honey-Almond-Coconut oil – Pumpkin seeds – Sunflower seeds

Need I say more?

Healthy, Crunchy, Tasty, Easy, Quick and YUMMY………again any more?

Breakfast, Snack, Icecream topping, Smoothie topping, sweet fix…….again?????

This granola is easy and quick to make, comes under 30 mins including the bake time. I love some easy to pour and eat kind of breakfast but just not the cereal. Its not a surprise that we have absolutely no cereal boxes in my home. Cereal never sticked with us except when we are at a hotel in our vacation. So, when I want healthy breakfast which is like ‘Make Once-Eat Twice(or many)’ I go for this easy one and change up the addins depending on my mood and pantry availability.

How sweet – your pick
Add-ins – your pick
Chunky or crispy – your pick
Choice of Nuts – your pick

You can also mix and match the sweetener, nuts, seeds of your choice. More info is given in the notes of the recipe.

Vanilla Almond Granola

Servings: 4
Time: 30 mins
Difficulty: Easy
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Healthy, Sweet and super satisfying Granola in under 30 mins.

Ingredients

Rolled oats (not instant) – 3 cups
Light brown sugar – 2 tablespoons
Vanilla extract – 1 tsp
Ground Cinnamon – ½ tsp
Salt – ¼ tsp
Honey – 1/3 cup
Coconut oil – melted – ¼ cup
Almonds – sliced – ¼ cup
Pumpkin seeds – ¼ cup
Sunflower seeds – 2 tbsp

Directions

Heat the oven at 325 degrees. Line baking sheet with silpat or parchment paper.
Mix Oats, brown sugar, cinnamon, salt in a bowl.
In a separate bowl, melt and mix coconut oil, honey and vanilla.
Pour liquid mixture over the oats and give a good mix.
Spread them on the lined baking sheets and bake them for 15-18 minutes.
Once the bake time is 13 or 14 mins, take the pan out, add almonds, pumpkin seeds and sunflower seeds, mix them carefully with oats and put it back in the oven.
Start checking at 15 mins mark, the oats should be golden – not too brown though.
The top of the layer might look undone, but once the oats on the bottom are golden, its time to take it out.
Mix them once again and leave to completely cool. The mixture will crisp up as it completely cools down.
You can store it in airtight container for 1 week or store them in refrigerator to retain freshness.

Notes:

If you want the chunky style, mix the big pieces of nuts at the beginning and pat the mixture to silpat and don’t disturb it till end. You don’t want to use the seeds in this case, as they will burn by the end.

Nuts choices – Almonds, pecans, walnuts

Dry fruit – golden raisins, dried cranberries

Seeds – Pumpkin, Sunflower, Chia(Sprinkle them on top of the oats after they are spread in baking sheet and press them lightly. If you mix them, the bottom ones would not stick to oats and a mess after the baking-learn from my mistake)

Adapted from Chow

Have you tried this easy recipe? Let me know, tag us on Instagram at #smithasbakelove or leave a comment.