Recipes
Vanilla Granola with Honey and Almonds|Weston Table

Breakfast

Vanilla Granola with Honey and Almonds

Just out-of-the-oven granola fills the house with an intoxicating vanilla and brown sugar scent that encourages anyone entering to head straight for the cupboard for a spoon with laser focus to dig right in--heck, who needs the spoon? While supermarket shelves have granola options, there is nothing quite like freshly toasted oats and nuts bound together with local honey. Seasonal additions of fresh or dried fruits, chocolate pieces, and toasted pepitas make for welcomed variations. Terrific with a honey drizzle and plain yogurt, this granola makes a hearty breakfast--simply pour on your milk of choice and eat like cereal. Or, pack it as a hiking snack. Be careful---this heavenly-scented granola is addictive.

Read More Skip to Recipe
cuisine American
difficulty Simple
makes 1 pound
season Year Round

Ingredients

  • 4 cups old-fashioned oats
  • 1 cup sliced almonds
  • 1/2 cup brown sugar (packed)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup coconut oil
  • 1/4 cup local honey
  • 2 tablespoons sugar
  • 4 teaspoons pure vanilla extract
  • Fresh berries, dried apricots, toasted coconut flakes, dried cranberries, dark chocolate pieces

Directions

  1. Preheat oven to 350 degree F.
  2. Mix oats, almonds, brown sugar, salt, and cinnamon on a half sheet baking tray.
  3. Over medium heat, bring coconut oil, honey, and sugar to a simmer. Remove from heat and add vanilla.
  4. Pour hot liquid over oat mixture and stir until combined.
  5. Spread granola on baking sheet and bake on the middle rack of the oven for 15 minutes, then remove from oven using a spatula, turn the granola over, and place back in the oven.
  6. Bake 10 minutes more or until golden brown.
  7. Allow to cool and break apart. Store in airtight container. 
  8. Add optional ingredients just before serving. 

Kitchen Notes

If using convection, lower the temperature by 25 degrees. Begin checking for doneness at 20 minutes. Keep in an airtight container for up to two weeks. Toast the coconut flakes in a dry pan over medium-low heat until golden and fragrant. Add chocolate chips and dried fruit once the granola has cooled. A teaspoon of almond extract is also yummy. Do not use instant oats--the texture isn't as hearty and is a bit disappointing.
WT Recipes

More Breakfast

Breakfast

Bistro Eggs

Breakfast

Grand Marnier Soufflé Crêpes

Breakfast

OFYR Griddled Blueberry Corn Pancakes

Breakfast

Braided Nutella Bread