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.
- 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.
Serving: 0.5c | Calories: 233kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 191mg | Fiber: 4g | Sugar: 12g | Calcium: 44mg | Iron: 2mg