Vanilla Bean Granola
I could probably start an entire series that featured only granola recipes. Besides being so darn easy, my house smells amazing while it’s baking and it’s one of the few recipes I make over and over again without giving leftovers to friends and family. (Like I do with so much of the food I make.)
I could probably also do an entire series on how to eat all your kids halloween candy………
But let’s stick to granola today.
Granola is one of my favorite things to make. Possibly because of it’s versatility. Not only are the possibilities endless when it comes to customizing a recipe, but it’s just as good sprinkled over a bowl of yogurt as it is mixed into some pancake batter. My favorite way to eat granola though, is in a bowl, with cold milk and some fresh fruit. Old school, yes, but so good that it has been my go to bedtime snack for the past week.
The inspiration behind this recipe is twofold. Last week my friend and fellow food blogger, Annalise, wrote a great article on making granola. It’s sort of a “how to” recipe that gives you the basics and leaves you with an endless amount of possibilities to customize. If you’ve never made granola before, it’s a definite must read and a great starting place for your first time! Secondly, I’ve been eating my fair share of Kind bars lately. I love the “snack bar” and it’s my go to when I don’t have time to sit down and eat. (A terrible habit, I might add.) I wanted to create a granola with all the nutty goodness and flecks of vanilla beans that happen to be in my favorite bar flavor, the Madagascar Vanilla Almond. I think I nailed it as this granola is bursting with vanilla flavor in every bite. Largely due to the two vanilla beans I used as well as a full tablespoon of homemade vanilla extract. Like granola on vanilla flavored steroids without the bulky muscles and deep voice.
After trial and error and a billion times making granola, I’ve come to the conclusion that I don’t like dried fruit mixed into my granola. I prefer to add a small handful of raisins or dried cherries each time I make a bowl. That way the fruit doesn’t over power the granola and oats and nuts stay nice and crispy. Feel free to use whatever nuts/seeds you have on hand, I just find the particular combo to be dynamite with all the vanilla flavor!
On a side note, I hope everyone had a safe and fun Halloween. I can’t believe it’s November 1st already which means it’s time to start thinking about Thanksgiving! Are there any recipes you’d like to see for the upcoming holidays? Please feel free to leave a comment in the section below or email me. Thanks and have a great day!!
Other granola recipes from blogging friends:
Pumpkin Maple Granola, Becky from The Vintage Mixer
Coconut Granola, Maria from Two Peas and their Pod
Raspberry Maple Pecan Granola, Marla Family
Small Batch Honey-Pistachio Granola, Mountain Mama Cooks
A basic nut and seed granola loaded with specks of vanilla bean and vanilla flavor.
- 1/4 cup coconut oil
- 2 tablespoons butter
- pinch salt
- 1/4 cup + 1 tablespoon brown sugar
- 2 vanilla beans, seeds scraped from pod
- 2 teaspoons vanilla extract
- 2 cups oats
- 1/3 cup raw cashew pieces
- 1/3 cup slivered almonds
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds (pepitas)
- 1/4 cup ground flax seed
- 1/4 cup oat bran
- Preheat oven to 350F degrees.
- In a small sauce pan, over medium-low heat, melt coconut oil, butter, brown sugar and pinch of salt. When completely melted, remove from heat and stir in vanilla beans and vanilla extract.
- In a large bowl, combine oats, cashews, almonds, sunflower seeds, pumpkin seeds, ground flax and oat bran. Stir in coconut oil/butter mixture and fully incorporate into oats.
- On a large baking sheet lined with either foil or a silicone baking mat, spread oat mixture evenly. Bake in a preheated oven for 25-30 minutes, stirring every 10 minutes or so. Take care not to burn the granola. It will continue to brown after you pull it out of the oven so be cautious the last few minutes.
- When granola is completely cool, transfer to an airtight container and store at room temperature. Will last up to two weeks.