Craving an easy and healthy breakfast? Make a big batch of Vanilla Almond Granola that is both vegan and gluten free in just 30 minutes time using only four simple ingredients!
Years ago, I started making my own homemade granola. While pregnant with my son, I started making this four ingredient gluten free, vegan vanilla almond granola. I couldn’t get enough of it. Of course, if you love granola you know first hand how expensive store bought granola can be.
In my first trimester I didn’t mind spending the money on granola. I was exhausted and needing all the easy healthy nourishment I could get my hands on. But then one day… I woke up out of my morning sickness and fog, and made granola!
It was like old times–except I made the simplest granola I’ve ever made in my life… with just 4 ingredients! That’s it. No dried fruit, no multiple nuts, spices, etc… just 4 simple ingredients that I had on hand. That made for the most amazing vanilla granola recipe.
Ironic that I ate this homemade granola so much while I was pregnant because fast forward 6 years and my kids are eating granola like crazy. They think it’s amazing that mom can make this too! I can’t be mad at them for eating healthy food. They could be eating way worse!
Ingredients
- Gluten Free Quick Cooking Oats – I use Bob’s Red Mill brand and love that it comes in a resealable bag!
- Agave Nectar – Agave is naturally vegan and gluten free. It is also higher in antioxidants, and lower in fructose-content making it a little healthier.
- Vanilla Extract – I always use pure vanilla extract for any and all recipes I make.
- Sliced Almonds – Everyone in my family loves almonds. I like the sliced almonds best for this recipe.
Directions
Preheat the oven to 350 degrees Fahrenheit. In a sauce pan, heat the agave nectar and vanilla extract on high for one minute, just until its warm (do not let it bubble). Set to the side.
Place the quick cooking oats and sliced almonds in a large bowl. Pour the agave mixture on top of the oats/almonds.
Mix well with a spoon until everything is coated with agave.
Pour onto a parchment lined baking sheet.
Bake for 20 minutes!
Of course, don’t forget to mix the granola half way through.
Once done, let the granola cool on a pan for one hour before breaking apart and storing.
FAQs
Agave syrup is naturally vegan friendly because it is entirely derived from the plant without the use of any additives. Agave nectar is made from the core of the blue agave plant which is a natural sweetener, and healthier for you.
For maximum freshness store in an air tight container for up to two weeks. I like to store at room temperature, but you can also store in a refrigerator as well.
The agave nectar in this recipe is what packs the gluten free oats together. Making for clumpier granola. Make sure you mix the granola mixture well then pack tight on a baking sheet. Half way through the coking process, stir granola on the baking tray to ensure the granola doesn’t burn. Once you remove the granola from the oven do not stir it. Let it rest for one hour and then break up the granola clusters.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this homemade granola recipe.
- Let it rest – It’s so tempting to start stirring and moving the granola. But it’s best if you let it rest for an hour.
- Crunchy – If you like really crunchy granola you might want to consider leaving it out for 6-12 hours to “dry out” and obtain the desired “crunch”.
- Storing – I like to use an airtight container or a Ziplock bag.
- Spices – if you want to spice it up you can add in a pinch of cinnamon or nutmeg (or even both).
- Nuts & fruit – Want more to this granola? You can add whole almonds, pecans, walnuts, peanuts, or cashews. Looking for additional sweetness? Add in some dried cranberries, blueberries, or even cherries during the last 10 minutes of cooking.
Granola Recipes
I have over a dozen granola recipes on Katie’s Cucina. Here are a few of my favorite recipes.
- Coconut Cherry Granola
- Raisin Banana Bread Granola
- No-Bake Chocolate Chip Granola Bars
- Cardamom-Fig Granola
- Blueberry Granola Parfait
- Cinnamon-Maple Granola
As you can tell, making homemade granola is actually much easier then it sounds. Best of all you know exactly all the ingredients going into the recipe. If you make this recipe for vanilla almond granola clusters, I would be honored and love for you to take the time to leave a star ⭐ rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Vanilla Almond Granola
Equipment
- Stove Top
- Sauce Pot
- Oven
- Baking Sheet
Ingredients
- ¾ cup Agave Nectar
- 1 teaspoon Vanilla extract
- 4 cups Quick cooking oats
- 1 cup Sliced almonds
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a sauce pan, heat the agave nectar and vanilla extract on high for one minute, just until its warm (do not let it bubble). Set to the side.
- Place the quick cooking oats and sliced almonds in a large bowl. Pour the agave mixture on top of the oats/almonds. Mix well with a spoon until everything is coated with agave.
- Pour onto a parchment lined baking sheet. Bake for 20 minutes (mixing half way through).
- Let the granola cool on a pan for one hour before breaking apart and storing.
Notes
- Want clumpy granola? Do not touch the granola for a few hours so that it can set.
- Store in an airtight container for up to 1 week.
Nutrition
Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!
Sara
Why do you heat the agave and vanilla?
Katie
It’s best to heat the agave so that it thins out and makes it easier to mix the oats with the sweetner.
Richard Weiser
Hiv, Im sure Im missing something.. I see tge 20 minutes initial bake and turn , but overall how long is the baking time sfter that portion?
Katie
Hi Richard, the recipe reads “Bake for 20 minutes (mixing half way through).” So it’s 20 minutes total. Hope you enjoy this recipe as much as I do!
Danielle
Thank you very much for sharing your recipe, Katie. I was searching on Google for a way to use quick oats and agave syrup from my cupboard to make my first ever granola so I was very happy to find your recipe. I included the vanilla essence but couldn’t afford to use the almonds this time. I’m planning to make your granola recipe again with almonds in the next few weeks. I love almonds so I know it will be worth it. I just finished my breakfast of Greek yoghurt and granola this morning. It was still good without the almonds but they’re a great inclusion since I don’t like to eat nuts on their own and have been looking for a way to add them to my diet.
Katie
Danielle, so happy you enjoyed this recipe. It’s definitely good with out the almonds, but if you can afford them add them! It adds additional crunch and protein! Thank you for leaving a review for others.
Tracey
I love that it has no oil, almost every granola recipe has oil in it. Making this today and adding in some cinnamon to make it 5 ingredients but otherwise keeping it simple. Thanks so much
Katie
Hi Tracey! Yes–me too! I’m not a fan of oil that really isn’t needed. Hope you enjoyed the recipe.
Danielle
I agree. Almost all of the other recipes I saw had oil in them. I love the cleanest recipes and Katie has nailed this one. I’m going to try the cinnamon next time too. It’s a great idea.
Esther
I’m so glad I stumbled upon this recipe! I made it last night and it was amazing … so simple, just a few ingredients and perfect addition to my yogurt. One question regards to storing. In the container, is it best in the cupboard or should it go in the fridge?
Looking forward to more of your recipes, thank you!!
Katie
Hi Esther, thank you for taking the time to leave a comment! I store in a container on the counter or in the pantry. You could also store in the fridge–totally up to you!
Jen
This recipe sounds delicious! What changes, if any, should I make if I’m using old-fasioned rolled oats (need to eat these since they’re low-glycemic and the quick oats are high)? Can’t wait to try – thank you for sharing! 🙂
Katie
It doesn’t matter what type of oats you use–either one will work (I’ve tested both)!