Recipe by Delicious as it Looks
My husband loves the french vanilla almond granola found in the bulk bins at the grocery store. It is so expensive, I decided to come up with my own recipe. Slow baking and lots of vanilla make this granola crunchy and delicious. I have found that when I increase the recipe, it requires more baking time. When I double the recipe, I have to bake it for 3 hours or more. Just keep baking until dry to the touch.
Top Review by Sugary Spicy
This granola was great! Unlike other granola recipes I found online, this was the only one where I had all the ingredients except for the almonds. I also liked how simple the instructions were so I gave this one a go. I made a mistake from the start, I skipped over the beginning of step 3 and mixed in the sugar, vanilla, and oil to early! I wasn't sure what to do next but I just decided to leave the sugar and oil already mixed in the oats and still make a pot with more. So by the time I completed Step 3 properly my oats were so sweet I could have ate it as it was! I was very worried about how all that oil would affect the granola but I just pushed away those fears and set my oven to two hours. <br/><br/>Two hours later...the granola smelled and tasted great! However, it was really soft so I had to put it in the oven for another hour and 30 minutes before it started getting crunchy. I put in yogurt and made a delicious parfait when it was finished, and my health nut sis finished the rest of it as a snack. I am going to make this recipe again, and I will make sure to add as much sugar and vanilla as last time (1 cup of sugar, 2 tablespoons of vanilla).
- 3 1⁄2 cups old fashioned oats (not quick)
- 1⁄2 cup sliced almonds
- 1⁄2 cup water
- 1⁄2 cup natural cane sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup organic canola oil or 1⁄4 cup grapeseed oil
- 1 tablespoon vanilla extract
Directions See How It's Made
- Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
- In a large bowl mix together the oats and almonds.
- In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
- Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.