Vanilla almond granola that is homemade, crunchy and delicious! Sweetened with honey and maple syrup, this gluten free granola is so simple to make! Easy to make and healthier than store bought.
Combine dry ingredients: Use a whisk to carefully mix together all of the dry ingredients.
Add in wet ingredients and mix thoroughly.
Spread the granola out on a baking sheet lined with parchment paper.
Bake at 300F for 45 minutes, flipping halfway. Let granola harden on the sheet pan for a few hours before storing in an airtight container.
Notes
Store in an airtight container (I like storing mine in a Mason Jar) on your countertop for up to a week. Not crunchy? Try leaving it out for a few hours before storing in an airtight container. I let mine sit on the sheet pan for several hours to harden.Freeze extra portions of vanilla almond granola in a freezer safe container for up to 3 months.Use old fashioned oats, not quick oats to ensure the best texture.Recipe can be doubled but use two baking sheets to ensure it bakes in one even layer.