Vanilla-Almond Granola

vanilla-almond granola with greek yogurt

Over the years, I never found myself terribly impressed by store-bought granola. Any time I tried one, it was either too sweet or too broken up or altogether too bland (I suppose that’s what all the sugar was trying to hide). Finally, I found the Vanilla-Almond Granola by Peace Cereals and fell in love.

Alas, several years ago I needed to start a gluten free diet, and my newfound love had to go. Very little time passed before I tried to recreate its goodness at home—I’m so happy I did.

Making granola from scratch leads to those nice, big, crunchy chunks that are always a favorite. What’s more, this homemade version is incredibly versatile. It’s fantastic by the handful for breakfast or a snack, makes for a fabulous addition to plain Greek yogurt, and may be “cut” 50/50 with your favorite cereal (millet puffs or corn flakes work really well) and enjoyed in a bowl of ice-cold milk.

I hope you love this granola as much as my family and I do.

Vanilla-Almond Granola

Heather Sage (adapted from Bon Appétit, March 2002)
Active Preparation Time: 15 minutes
Baking Time: 30 minutes


Dry Ingredients:

  • 384 grams (4 cups) gluten-free rolled oats (not quick cooking)
  • 112 grams (1 cup, packed) sliced raw almonds
  • 96 grams (1/2 cup, packed) golden brown sugar, packed
  • 20 grams (2 tablespoons) whole flax seeds
  • 16 grams (2 tablespoons) sesame seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon fennel seed, crush

Wet Ingredients:

  • 84 grams (1/4 cup) honey or light agave syrup (vegan)
  • 21 grams (1 1/2 tablespoons) water
  • 56 grams (1/4 cup) canola oil
  • 26 grams (1/4 cup, lightly packed) ground flax seeds
  • 2 tablespoons (28 grams) vanilla extract
  • 1/2 teaspoon (3 grams) almond extract


Preheat the oven to 300°F. Line a large, rimmed baking sheet with parchment paper. Mix oats through fennel seed together in a large, heatproof bowl.

In a small saucepan, combine agave nectar (or honey), water and oil; bring to a boil over medium heat. Remove from heat; whisk in ground flax seeds then vanilla and almond extracts.

Pour hot liquid over oat mixture; quickly stir with a spoon until thoroughly mixed. (There’s a good chance that you’ll get burnt if you use your hands, so be careful!)

Spread granola on the prepared baking sheet; pack down lightly. Bake until golden brown, about 30 minutes. Transfer sheet to a cooling rack; cool granola completely then break into big chunks. The granola will keep for about two weeks if stored in an airtight container at room temperature, it may also be frozen for several months.

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