Vanilla Almond Granola

• Vegan
• Gluten free

• Breakfast Foods

  • 2 1/2 cups Rolled oats, old-fashioned

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 3 4 cup (100g slivered almonds1

Found on sallysbakingaddiction.com

Description

Ingredients

• 2 and 1/2 cups (200g) old-fashioned rolled oats
• 3/4 cup (100g) slivered almonds1
• 1/2 teaspoon ground cinnamon
• pinch salt (about 1/8 teaspoon)
• 1/2 cup (120ml) pure maple syrup
• 1/4 cup (60ml) melted coconut oil
• 1/4 teaspoon almond extract
• 1 Tablespoon vanilla extract (yes, Tablespoon)

Directions

• Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened. Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Make ahead tip: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.