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.
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.