Vanilla Almond Granola.

Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy!

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

I’m a little granola obsessed. Can’t get enough of it, any which way. Apple, pumpkin, and especially when it tastes like peanut butter cups. (!!!)

Homemade granola may be boring to some people, but it is actually one of my favorite things to munch on. I can say no to Doritos and french fries. Sometimes. But fruity, nutty, crunchy granola? My self control never stands a chance.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

The other day I came home from running 5 miles (for my 100 mile goal this month – am I crazy?) and craved crunchy carbs like a mad woman. I had quite the interesting array of ingredients and flavorings in the pantry and decided homemade granola was on the menu.

Today’s crunchy granola recipe is filled with so much flavor… it’s sort of a mish-mash of my post workout cravings. Aromatic vanilla, pure maple, almond, and cinnamon merge together bite after bite. This stuff is seriously the best.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

Have you ever read the ingredient list on a bag of store-bought granola? Just… don’t. It’s scary. I don’t recognize half of the ingredients! What are “polyglycerol fatty acids” and why are they in my bowl of granola? No thank you.

When I make homemade granola, I like to focus on whole, natural things. Healthy foods without a bunch of excess sugar and foods that I can actually pronounce.

Thankyouverymuch.

You only need 7 ingredients to make this granola. And they’re all foods you likely have in the pantry right now. Start with some cinnamon, oats, and almonds. I used honey roasted sliced almonds that I found at Trader Joes – have you ever tried them? Regular sliced or chopped almonds would be just fine instead.

(Those honey roasted almonds make incredible homemade almond butter.)

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

The wet ingredients are what make the granola so sticky, crunchy, and cluster-filled… aka GOOD. A little pure maple syrup to sweeten, some melted coconut oil for richness and crunch, and vanilla + almond extracts for flavor. I use a light hand when adding the almond extract because that stuff is potent! But in this recipe, it isn’t too strong– just a nice undertone to enhance the vanilla flavor and give the granola that something special.

I love this vanilla almond granola not only for the sweet flavors, but because it is so light tasting. Which is a little dangerous because I feel I could eat the entire batch in one sitting. Sort of contradicts the whole idea of it being a healthier breakfast option, right?!

I did practice some self control – this stuff lasted 3 whole days! New record.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

So ditch the pricy, sugar-laden store bought granola! I swear, that stuff has more sugar in it than a candy bar. With homemade granola, you have complete control over the healthy ingredients. Now dive into a bowl of these naturally sweetened, nutty clusters!

 

 

PrintPrint

Vanilla Almond Granola

Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy! This recipe is vegan and gluten free (if using certified GF oats).

Yield: 2-3 cups

Prep Time: 10 minutes

Total Time: 55 minutes, plus cooling

Ingredients:

  • 2 and 1/2 cups (200g) old-fashioned rolled oats
  • 3/4 cup (100g) slivered almonds*
  • 1/2 teaspoon ground cinnamon
  • pinch salt (about 1/8 teaspoon)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1/4 teaspoon almond extract
  • 1 Tablespoon vanilla extract (yes, Tablespoon)

Directions:

Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

Additional Notes:

*I used honey roasted slivered almonds that I found at Trader Joe's - they're delicious! If you use honey roasted almonds, the granola will no longer be vegan. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Banana Nutella Granola next… it will magically disappear.

Banana Nutella Granola-3

 

 

See more tasty, healthy granola recipes.

See more vegan recipes.

See more gluten free recipes.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

 

 

 

   

178 Responses to “Vanilla Almond Granola.”

  1. #
    61
    Meredithposted June 19, 2014 at 6:47 am

    These ingredients are on my shopping list!

    Reply

  2. #
    62
    Kayle (The Cooking Actress)posted June 19, 2014 at 10:58 am

    YES! A bzillion times better than storebought!!! This granola looks soooo goooood!

    Reply

  3. #
    63
    Kelly - Life made Sweeterposted June 19, 2014 at 2:44 pm

    Love homemade granola – every time I make a batch it’s so addictive that I have to pace myself to not eat the entire batch in one sitting hehe. I love this vanilla almond version – it looks fantastic and definitely way better than storebought :)

    Reply

  4. #
    64
    Amy @ Amy's Healthy Bakingposted June 19, 2014 at 5:42 pm

    It’s so funny you mentioned TJ’s slivered almonds… You granola reminds me of their Vanilla Almond Clusters! (One of the flavors in their incredible “Just the Clusters” line… The Maple Pecan is probably my favorite!) My dad always keeps a few boxes of the different flavors around their house, but I can’t do that here. I’m so addicted that I’d polish off an entire box in less than 2 days! I’d probably do the same with yours; it looks so crunchy and perfect!

    Reply

  5. #
    65
    Dorothy @ Crazy for Crustposted June 19, 2014 at 9:10 pm

    I LOVE this Sally. My favorite cereal is Vanilla Almond Special K – but this granola? Will be way better!

    Reply

  6. #
    66
    Julieposted June 19, 2014 at 11:14 pm

    This is a great recipe! I doubled the recipe and used 1/2 coconut sugar and 1/2 white sugar. It turned out great!

    Reply

  7. #
    67
    Natalie Munroeposted June 20, 2014 at 12:10 am

    Hi Sally,

    I LOVE homemade granola. I make it all the time! I have it as my bedtime snack with a little Almond Breeze Coconut-Almond milk (which, oddly, I only like with cereal and granola and in smoothies but don’t drink as milk), or a nice light lunch over some Greek yogurt and fresh berries. Mmmmmm.

    Your post was timely since I was just nearing the end of my banana-pecan granola and when I saw vanilla almond I decided to try something new. I’m glad I did, not only because it tastes yummalicious but also because I’ve been cooking mine at 325 for about 40 minutes, but I much preferred the texture of your 45 minutes at 300 method. I look forward to switching over to that temp. Thanks for that granola game-changer!

    I tweaked your recipe to cut out some of the calories by using only 1 Tablespoon of coconut oil and the rest unsweetened applesauce (since I always make my granola with applesauce or mashed bananas rather than any kind of oil)–the texture I achieved was still super crunchy and it cut about 30 calories per half-cup serving. I also used half honey and half maple syrup instead of all maple syrup just for fun. My end product was a delight! Thanks!

    Reply

    • Sallyreplied on June 20th, 2014 at 8:44 am

      Hey Natalie!! Great to know about the applesauce – I will have to try that next! I like the taste of the coconut oil on it. Thanks so much for reporting back. Happy you love it!

      Reply

      • Kenziereplied on July 29th, 2014 at 2:15 pm

        Hey Sally & Natalie!
        Thank you so much for this recipe Sally – it looks absolutely delicious and I can’t wait to make it!!
        I was just wondering if either you or Natalie knew the nutrition facts for this granola per serving size? I would so appreciate your help!
        Thanks a million!! :)

  8. #
    68
    Elaine @ Cooking to Perfectionposted June 20, 2014 at 10:03 am

    I’ve been on a granola kick lately! I’ve been adding it to everything. The vanilla and almond flavor combo sounds out of this world-will have to try this recipe next! :)

    Reply

  9. #
    69
    Donnaposted June 20, 2014 at 10:43 am

    I wonder if you could incorporate Brewers Yeast and Flax seed meal to make this a lactation increasing recipe… Any thoughts?

    Reply

  10. #
    70
    Sarah @ Sarah's Bake Studioposted June 20, 2014 at 4:17 pm

    Mmm…granola. I’ve made granola a few times myself but never Vanilla Almond, which sounds delightful. I am definitely going to be making a batch in the coming weeks. Thanks!

    Reply

  11. #
    71
    Julie @ Homegrown State of Mindposted June 22, 2014 at 11:11 am

    I made this today. This is an EXCELLENT recipe! Just the right amount of sweet. Thanks for sharing this!! :-)

    Reply

  12. #
    72
    Crystalposted June 23, 2014 at 9:41 pm

    Just made this, it is awesome! NEVER buying granola again, I’m going to try all your granola recipes instead! I added some unsweetened shredded coconut – didn’t measure, just sprinkled it in – it tastes wonderful with the toasted almonds! Thanks for yet another great recipe – every one I have tried has turned out beautifully!

    Reply

    • Sallyreplied on June 24th, 2014 at 8:18 am

      I bet that’s delicious Crystal! Thanks for reporting back.

      Reply

  13. #
    73
    Marieposted June 26, 2014 at 7:51 am

    This granola is seriously like magic. I’ve been having it for breakfast every morning for the past 3 days and can’t get enough of it ! The almond and vanilla flavours pair so so well! Thanks for the yummy recipe Sally!

    Reply

  14. #
    74
    Melposted July 6, 2014 at 10:48 am

    Hi Sally, Just a quick message to let you know you inspired me so much with your granola recipe that I have been making granola (a lot) in the past 2 weeks and developed my own recipe (with lots of nuts!). I have mentioned you in my post (have a read if you get a chance, it is rather complimentary, and linked back to your post. Mel

    Reply

    • Sallyreplied on July 6th, 2014 at 2:40 pm

      I’ll hop over and read it now! Thanks Mel. :)

      Reply

  15. #
    75
    Lindaposted July 7, 2014 at 9:48 pm

    I’m just now getting into making homemade granola. Surfing the web, this one caught my eye and I am so glad it did. It is delicious! Even my picky kids liked it. Thank you!

    Reply

    • Sallyreplied on July 8th, 2014 at 4:49 am

      Thanks for reporting back Linda!

      Reply

  16. #
    76
    Hayleyposted July 8, 2014 at 1:55 am

    What would happen if I used quick oats instead of rolled? I cannot for the life of me find rolled oats around here, so all I have are quick oats. Would this recipe still work?

    Reply

    • Sallyreplied on July 8th, 2014 at 4:46 am

      The granola will just have little pieces of oats instead of large ones.

      Reply

  17. #
    77
    Carrieposted July 16, 2014 at 9:51 am

    This is AMAZING! I used some local honey instead of maple syrup and added some goji berries. I could eat this all day, everyday! Thanks Sally :)

    Reply

  18. #
    78
    Cindy H.posted July 22, 2014 at 4:25 pm

    I made this and the flavor and crunch is wonderful. The only problem is that I wanted it for a snack to eat by hand rather than cereal in a bowl. I thought there would be some chunks (as I was calling them) and there really weren’t. We still ate it by hand even though it’s a little harder to eat that way. I just saw your recipe for Maple Almond Granola CLUSTERS. That sounds more like what I was looking for. I’ll try that next and tweak it a bit by adding more vanilla.

    Reply

  19. #
    79
    Andreaposted July 25, 2014 at 1:39 pm

    Maybe this is a dumb question, but coconut oil has only recently made it to my ingredients repertoire: Do I need to measure solid coconut oil in a 1/4 cup and then melt it or melt coconut oil until the liquid measures 1/4 cup?

    Reply

    • Sallyreplied on July 25th, 2014 at 8:38 pm

      I measure 1/4 cup solid and then melt.

      Reply

  20. #
    80
    Stefanieposted August 13, 2014 at 11:18 am

    So good and really easy! Thank you for this recipe.

    Reply

  21. #
    81
    TJ Queenposted August 13, 2014 at 6:47 pm

    Made this and loved it! Do you have nutrition information?

    Reply

  22. #
    82
    Christineposted August 15, 2014 at 6:21 pm

    Made this recipe and we all love it, however I didn’t see much difference with another similar recipe where there is no fat added at all, just maple syrup. So for the sake of my waist I will keep omitting the coconut oil :)

    Reply

  23. #
    83
    Amyposted August 18, 2014 at 8:10 pm

    We loved it and will make again! I used only 1/4 cup of maple syrup, ghee instead of coco oil (allergies), and added dried cranberries and flaxseed after the cooking. Thank you!

    Reply

  24. #
    84
    Tammyposted September 2, 2014 at 5:50 am

    Can I use butter or grapeseed oil instead of the coconut oil? Looks amazing. Gonna try it soon;))

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:16 pm

      That would be just fine!

      Reply

  25. #
    85
    Melodyposted September 13, 2014 at 7:01 pm

    This stuff is wonderful and easy to make. It never lasts very long! I just made my second batch…but it was a double! THANKS for sharing!

    Reply

  26. #
    86
    annaposted October 19, 2014 at 4:02 pm

    Just made this and its fantastic, I added dried blueberries and im thrilled with the result. And an added plus, my house has never smelled so good!!!!!!

    Reply

  27. #
    87
    Ashleyposted November 4, 2014 at 5:36 pm

    Just made this and it’s fantastic. Thanks for sharing this great recipe.

    Reply

  28. #
    88
    R+Rposted November 21, 2014 at 7:57 pm

    Hi Sally!! I am dying to make this recipe, but where I live it is hard to obtain pure maple syrup (unless you want to pay $20 for a bottle). Cloud I subsitute honey instead? If so, how much? Thanks bunches

    Reply

    • Sallyreplied on November 22nd, 2014 at 10:22 am

      an equal amount of honey will be fine. enjoy!

      Reply

  29. #
    89
    Deborahposted November 29, 2014 at 9:06 am

    What can I use in place of maple syrup? trying to cut down on sugar.

    Reply

  30. #
    90
    Deborahposted November 29, 2014 at 9:07 am

    Sorry just saw last comment. Honey it is..!!

    Reply

  31. #
    91
    Eposted November 30, 2014 at 7:47 pm

    I usually don’t go out of my way to review/comment on recipes, but I have to on this one. I have made this recipe probably a dozen times since finding this recipe about a month ago because it is awesome! I leave out the almond extract, but otherwise make it by the recipe. This granola is so addictive I eat it every day and plan on giving it out as Christmas presents this year. Great recipe!!

    Reply

  32. #
    92
    Sandiposted December 1, 2014 at 7:11 pm

    This granola is wonderful! I don’t buy granola or any cereal from the store as I like to know what exactly is in my food. This granola is one of my kids favorite! I have made quite a few granola recipes over the last year, and I have to say so far all the ones of yours I’ve made are definite keepers! Your site is bookmarked! Thank you!

    Reply

  33. #
    93
    kimberlyposted December 6, 2014 at 10:13 pm

    I have been looking for a granola recipe. I don’t like almonds or peanuts what other nut could I use? And would you adjust the recipe if I added dried fruit? And any chance that these can be made into bars? Thanks!

    Reply

    • Sallyreplied on December 7th, 2014 at 8:17 am

      How about pecans or walnuts? No adjustments, simply stir in the dried fruit after the granola has baked in the oven. I am unsure about bars.

      Reply

  34. #
    94
    Alyshaposted December 17, 2014 at 2:58 pm

    Amazing! Made it as part of a breakfast basket for a gift. Great recipe!

    Reply

  35. #
    95
    LBposted January 5, 2015 at 1:09 pm

    Great recipe! I followed as is and it came out wonderfully.

    Reply

  36. #
    96
    Shannonposted January 9, 2015 at 6:43 pm

    Is there a way to get Nutrition Facts per serving?

    Reply

  37. #
    97
    Dana Beckerposted January 14, 2015 at 3:09 pm

    made this yesterday! Absolutely love it! Thank youuuu:):)

    Reply

  38. #
    98
    Katieposted January 20, 2015 at 11:26 am

    Really want to make this granola, however I live in the UK and struggling to find old-fashioned rolled oats :( if anyone knows where I can get them from I will be grateful!

    Reply

  39. #
    99
    Beckyposted January 23, 2015 at 11:22 pm

    Oh my goodness, this is in my oven right now & my house smells like heaven!! I can’t wait to gobble it all up! It took less than 5 minutes to throw it all together, so this could prove to be a lethal combination for me… Super yummy & ridiculously easy??? Yeah, I’m in trouble.

    Reply

    • Beckyreplied on February 3rd, 2015 at 10:42 pm

      Ok… I’ve made this stuff about 10 times now & I may seriously be addicted! I’ve made several substitutions (simply because I have been out of one thing or another & can’t wait to go to the store!) and it turns out beautiful every time. I am SOOO glad I stumbled upon this recipe!! Thanks for posting!!

      Reply

  40. #
    100
    Zaidaposted February 21, 2015 at 7:29 pm

    Man that sucks. I don’t know what went wrong! At the second 15 minute mark I went to stir and it had burned!! The only changes were to use roasted unsalted sunflower seeds to complete the 3/4 cup of almonds since I was short and 100% pure honey to complete the 1/2 cup of honey because I was short there too. So bummed that my first granola attempt failed and all those ingredients are wasted. :(

    Reply

    • Amyreplied on February 24th, 2015 at 3:36 pm

      This happened to me too! It looks a little more like the chocolate granola on this site. Smelled yummy for the first 20 mins. Any suggestions Sally?

      Reply

      • Sallyreplied on February 24th, 2015 at 5:09 pm

        Ahh thats odd to burn at only 300 degrees for 15-20 minutes. Were you stirring it? Try lowering the temperature to 250.

  41. #
    101
    hollyposted February 23, 2015 at 8:49 pm

    hi!!! i can’t wait to try this, but i don’t have any coconut oil. is there a sub we can use instead?

    Reply

    • Sallyreplied on February 24th, 2015 at 1:35 pm

      canola or vegetable oil or melted butter.

      Reply

  42. #
    102
    Robinposted March 13, 2015 at 3:53 pm

    Hi Sally,
    I made a half batch of this granola and it was awesome! It seemed a little dark to me and I’m not sure if I should have cut down on the bake time for the half batch? Also, mine did not have any clusters in it and I was wondering if you had any suggestions on how to get some clusters in it. And finally, I was wondering what your favorite granola recipe is on your site so that I can try that next! Thanks :)

    Reply

    • Sallyreplied on March 14th, 2015 at 2:40 pm

      Hi Robin, yes I suggest cutting down on the bake time if making a half batch– I never have, but I can imagine this time being way too long for a small batch. For more clusters, reduce oil by 1 Tablespoon and add a beaten egg white. Sticky egg whites help make clusters.

      Reply

      • Robinreplied on March 20th, 2015 at 5:52 pm

        Thanks for the tips. Can recommend your favorite granola recipe of yours for me to try next? Thanks!

  43. #
    103
    Simoneposted March 13, 2015 at 8:49 pm

    hi Sally, I’m reading your blog from Jamaica and I’m totally blown away by your healthy recipes. Amazingly, you now regularly have me in the kitchen baking with my daughter. This granola is so delicious I almost can’t believe it. Thanks very much for sharing it!

    Reply

    • Sallyreplied on March 14th, 2015 at 2:37 pm

      So sweet. Thanks Simone!

      Reply

  44. #
    104
    Diane in NCposted March 23, 2015 at 5:49 pm

    For Christmas, I gave away jars of this along with spice cake, banana bread, chocolate cake with peppermint buttercream frosting, sugar cookies, chocolate chip cookies, and Chex mix to all my coworkers. The granola was by far the most popular item. They loved the other items too; but, gave rave reviews for the granola and several have asked for the recipe. I love it too. I’m making more tonight and thought I would pop in and let you know there are even more people who loved it.

    Reply

    • Diane in NCreplied on March 23rd, 2015 at 5:56 pm

      Oh, I was going to mention, I had been resisting making anything with coconut oil because I absolutely hate coconut. I was afraid it would overwhelm the flavors and I wouldn’t like it. Obviously, since I said I loved it, that’s not a problem. We don’t buy packaged cookies anymore and haven’t in years. Previously, I could take one bite from a cookie and tell you if coconut oil was used in it (I’m looking at you Chips Ahoy). The point being, I’m so glad I took the chance.

      Reply

    • Sallyreplied on March 23rd, 2015 at 6:50 pm

      Thanks Diane! I’m so happy the granola was such a hit and that you love it too!

      Reply

  45. #
    105
    Moniqueposted March 28, 2015 at 8:57 pm

    Just tried this and… EXCELLENT… I will be making granola every week from this day forth. Your recipes will be my inspiration. It’s not too sweet.
    I don’t have maple syrup so I used honey and also I added half cup raw sunflower seeds and half cup whole flax seeds…more crunch and I’m addicted to flax seeds.

    Reply

  46. #
    106
    Graceposted March 31, 2015 at 5:15 pm

    Hi Sally! I made this granola recipe today and I don’t know what happened. I made a few changes, I used honey in place of maple and walnuts in place of almonds. Oh I also used foax vanilla because that’s what I had on hand. But it smelled wonderful for the first 20 mins then at 25 mins it started to burn and I have no idea why. I was stirring it at the 15 min marks like you said and I also had my oven at 300 degrees. I also used a dark sheet pan lined with parchment paper. I don’t know if that would make a difference though. What kind of sheet did you use? If you have the time I would love to hear your input because I really want to try it again! Thanks so much!

    -Love Grace

    Reply

    • Sallyreplied on March 31st, 2015 at 6:41 pm

      Hi Grace– try baking it on a light colored sheet if you have one. Or, lower the baking temperature to about 275. This should help.

      Reply

      • Gracereplied on April 1st, 2015 at 9:44 am

        Thanks so much Sally! I will let you know how the next batch turns out! :)

        -Grace

  47. #
    107
    Jodiposted April 12, 2015 at 8:52 pm

    This stuff was amazing! As always, thank you for the fabulous recipe Sally!!

    Reply

  48. #
    108
    Lauraposted April 13, 2015 at 11:01 am

    I just made this granola last night (actually it was my first time making homemade granola, period) and it turned out amazing! Followed the recipe exactly, except used canola oil in place of coconut oil as we were out. It is SO good…I will never buy store bought granola again! Thanks for the awesome recipe! Cheers :)

    Reply

  49. #
    109
    Graceposted April 19, 2015 at 2:21 am

    Hi Sally – I’m planning to make this granola to sell at a bake sale later this week. When stored in an airtight container, how long will it last for? I’m also thinking of adding dried fruits in after I’ve baked it – will the shelf life remain the same?
    Thanks!

    Reply

    • Sallyreplied on April 19th, 2015 at 8:34 pm

      Adding dried fruit is OK. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

      Reply

  50. #
    110
    karen marieposted April 21, 2015 at 4:36 pm

    Oh, vanilla almond granola, how do I love thee?

    I do not know how I have survived without this stuff. I have my tenth batch in the oven right now. It is soooo good. I add also about 3/4 cup of unsweetened coconut to the oat mixture, and today, after it has cooled, I will be adding dried cherries and pineapple. Even my brother likes it!

    Reply

  51. #
    111
    DTposted May 1, 2015 at 1:12 pm

    I made this replacing half of the almond silvers with pistachio and using vegetable oil instead of coconut oil.. delicious! Thanks for sharing the recipe Sally. :)

    Reply

  52. #
    112
    Emma {Emma's Little Kitchen}posted May 6, 2015 at 5:06 pm

    I made a batch this afternoon- FABULOUS! Can’t wait to gobble it up for breakfast tomorrow…!

    Reply

  53. #
    113
    Changposted May 13, 2015 at 5:19 am

    Hi Sally! Tried making this and I can’t stop munching on it! May I know what’s the reason of my granola sticking onto the parchment paper after cooling down? Shall I grease it next time before putting into the oven? Or shall I take all out from the pan once out of the oven? Thanks a lot fro the great recipe!,!

    Reply

    • Sallyreplied on May 13th, 2015 at 8:35 am

      Hmm. I’ve never had that issue on my parchment. Trying lightly greasing it, yes.

      Reply

      • Changreplied on May 13th, 2015 at 10:00 am

        Thanks so much for your fast reply!! I am loving all your skinny recipes and trying to conquer one by one! Thanks again!

  54. #
    114
    Jamiposted May 17, 2015 at 9:33 am

    Hi! I love this recipe, but I want to make cookies or bars out of it (something for on the go!).  Any suggestions on how to make bars from this recipe? 

    Reply

  55. #
    115
    Pattyposted May 30, 2015 at 10:57 am

    I have been making this for a few months now.   Delicious!   Also using TJ slivered almonds.  It barely lasts a week before I have to make more.  Especially like in yogurt with blueberries.  YUM

    Reply

  56. #
    116
    lildeadzonegirlposted May 31, 2015 at 11:22 am

    Ladies, for all who have been asking, I’d be careful about munching on the ENTIRE recipe in one sitting. According to http://www.myfitnesspal.com/recipe/calculator the ENTIRE recipe contains 2715 overall calories. 

    Reply

    • lildeadzonegirlreplied on May 31st, 2015 at 11:28 am

      Although, I still can’t wait to try it. :) I will make sure to stay in portion control.

      Reply

    • lildeadzonegirlreplied on June 20th, 2015 at 8:56 am

      I finally committed to making this. It didn’t take long at all. I did make a few changes. My husband doesn’t like cinnamon, so I halved it and doubled up on the almond extract. Also, in a half cup, I mixed honey and maple syrup as I didn’t have a full half cup of either. I baked at 275°. It turned out sooo good. I’m finding it difficult not to spoon it on absolutely everything. If your are feeling really indulgent, try it on salted caramel ice cream. Mmmmmmmm. Thanks Sally for all the encouragement you’ve given everyone to simply experiment.

      Reply

  57. #
    117
    Snehaposted June 28, 2015 at 3:48 pm

    Can I make this groanola into a bar?

    Reply

Leave a Comment