Saturday, September 7, 2013

Vanilla Nut Granola - The Best Ever!

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I've grown to love granola. Every time I wander into Central Market, I can't wait to get to the bulk food section. And not only because of the 100+ varieties of coffee they have, but the huge selection of granola offered.

My favorite is the Vanilla Nut granola. But every time I buy it, I feel a little guilty.

First, it's pretty expensive for a product that contains practically all oatmeal.

And second, I really have no idea what's in it, in terms of fat and sugar content and random unpronounceable ingredients that seem to be in every prepared food nowadays.

So I decided to make my own. And I have to say, my recipe comes pretty close.

In fact, I think I even like it more. It's not as cloyingly sweet as the store-bought, it's a lot healthier, and since I break it apart myself, it contains more big crunchy bits.

And big crunchy bits are the best part of granola.

Be sure to try this recipe out. Your home will smell amazing while it cooks. And if you can't wait for it to completely cool before trying it, I won't judge. I couldn't either.

Whether you prefer your granola with yogurt or by the handful, it's sure to be a hit.

 Vanilla Nut Granola
Makes about 7-8 cups of granola

  • 1/3 Cup Honey
  • 1/3 Cup Brown Sugar
  • 6 Tablespoons Smart Balance Buttery Spread (You can use butter, just add 1/2 tsp salt), melted
  • 4 tsp Vanilla
  • 3 Cups Old-Fashioned Rolled Oats
  • 2 Cups Rice Krispies
  • 1 Cup Sliced Almonds
  1. Preheat oven to 300. Line two baking sheets with foil. Spray them lightly with cooking spray. That's optional, but you'll thank me afterwards when you're not scraping your granola off!
  2. Combine the melted smart balance (or butter and salt), honey, brown sugar, and vanilla. Whisk until combined.
  3. Gently stir in the oatmeal and Rice Krispies until it's evenly blended.
  4. Spread the granola on your prepared baking sheets and bake 20 minutes, stirring halfway through  so it will cook evenly.
  5. After the 20 minutes are up, stir in your almonds. Return the pan to the oven and bake 10 more minutes.
  6. Remove the granola, and let it cool completely on the baking sheets. It will crisp up as it cools.
  7. Store it in an airtight container to keep it fresh. It can last for four weeks, but really, I doubt it will even last a week. It's just that good!
Hope y'all enjoy it!

Linking up with Thrifty ThursdayThe Cottage Market, and DIY Vintage Chic


  1. That sounds amazing, I will try it with items from the bulk organic bins at my local health food co-op! Thanks for the great recipe!

  2. MMMMMMMMMMMMMMMMMMMMMMMMMMMMM...LOVE LOVE LOVE granola!!! going to try this one for sure! : ) hugs and TFS!

  3. Just took both pans out of the oven and already have devoured half a pan! so good! thanks for the recipe!

  4. Thanks Colleen! I'm so glad you liked it! I'm definitely going to be trying the substitutions you mentioned next time!


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