This indulgent almond vanilla granola combines oats, honey, flaked almonds and a little vanilla extract for a fun breakfast that will have you going back for seconds - or thirds, I'm not judging . . . Easy to make, and a vegetarian breakfast that feels like dessert!
The honey vanilla almond combination in this granola feel quite indulgent, and makes it perfect for a weekend breakfast or brunch. Super easy to make, and perfect for topping my blueberry smoothie bowl I think! I hope it becomes a favourite of yours!
Why you'll love this recipe
- A lovely sweet treat. This vanilla granola is quite a treat with the honey and almonds. Feel more like dessert I think!
- Versatile. Sprinkle on chia puddings or smoothie bowls as a fun topping.
- Easy to make. Just a few steps, with very little 'hands on' time and then a bit of oven time to make your granola.
This tasty granola uses pantry staples, so hopefully you can whip up a batch without running to the store!
- Oats - I suggest using old fashioned rolled oats rather than the finer quick-cook oats. Use gluten free if required, such as the Bob's Red Mill gluten-free oats.
- Honey - for that lovely sweetness. Use runny liquid honey rather than set honey.
- Almonds - give a creamy taste and the best crunch. You want the slivered almonds, rather than whole or ground almonds.
- Coconut oil - this holds the granola together. Make sure to melt first!
- Vanilla extract - this is quite pungent (and delicious!) in taste, so adjust to preference.
- Cinnamon - for flavour. You may wish to leave out if low histamine.
Swaps and variations
Swap honey for maple syrup. To keep this granola vegan you can use maple syrup rather than honey.
Leave out the vanilla extract. Of course, this means it isn't vanilla granola, but my low histamine readers may wish to leave this ingredient out. It will still be flavourful!
Large bowl - to mix the granola ingredients together.
Baking tray and parchment paper - to bake the granola on.
Step by step instructions
I always think of granola as being a 'two bowls' recipe, one for wet and the other for dry ingredients. These are the steps, but do make sure to see the recipe card below for the list of ingredients and their quantities and instructions too.
Add all the dry ingredients to your bowl, and stir to combine (image 1). Then add in the wet ingredients. Stir very thoroughly so the oats are all coated in the honey, coconut oil and vanilla extract (image 2).
Recipe tip: if the mixture seems too dry (and isn't slightly sticky) then add a touch more coconut oil and/or honey.
Spread the granola on an even layer on the lined baking tray (image 3). Bake for 15 minutes, then remove from the oven and gently stir. Spread into a layer again, and bake for a further 5-10 minutes (image 4). Keep an eye on it after 5 minutes as it can burn quickly!
Recipe tips and notes
- Ensure the coconut oil is fully melted before combining with the dry ingredients so it coats them evenly.
- If honey doesn't work for you, then swap out for maple syrup. It will change the taste a little but will still be delicious.
- Always watch for signs of burning when making granola - it can turn fast!
A note for my low histamine readers
If you have been trying out my low histamine recipes for a while you will have noticed that I mostly stick to foods rated as 0 on the SIGHI food list for histamine, with the occasional ingredient that scores 1 on that list. I hope that makes the recipes more accessible to everyone, and is definitely what I find works for me as someone living with MCAS too.
In this recipe, almonds are included for their flavour and crunch. If you prefer, or have to be, nut-free or stick to ingredients rated as 0 you can easily just swap them out for pumpkin seeds. The Terrasoul pumpkin seeds are good and organic, and still give you that crunch!
With cinnamon, there is debate over its histamine content. The SIGHI list says it is low histamine, but others say that it is higher. You can just leave it out for this recipe if you prefer.
Coco vita coconut oi
More breakfast ideas to enjoy
Almond vanilla granola
- Large bowl
- Preheat the oven to 170C and line a baking tray with parchment paper.
- In a large bowl combine your oats, almonds and cinnamon. Pour in your melted coconut oil, vanilla extract and honey. Mix well so the ingredients are all coated in the honey and oil mixture.
- Spread the mixture out onto your parchment-lined baking tray in an even layer. Cook for 15 minutes. Remove from the oven and stir. Return to the oven for 5-10 minutes. Keep an eye on the granola every 5 minutes or so towards the end of cooking as it can burn fast! If you are doubling the recipe it may need a little longer to cook.
- Remove from the oven and allow to cool so that it crisps up, then enjoy!
- Stir the mixture very thoroughly before placing on the baking tray so the oats are coated with the oil and honey.
- Be sure to stir after 15 minutes for an even bake.
- Keep a careful eye on the granola towards the end of cook time as it can turn fast, and we don't want burnt granola!
- almonds, which score 1. There is a note, 'Small amounts are well tolerated'.
- cinnamon scores 0 on the SIGHI list, but higher on other histamine lists.
- honey scores 0, but the SIGHI list states this is 'debated'.
- vanilla extract scores 1, with a ? as a liberator. Only use if you know you tolerate well.