Toasted Oat Granola

Toasted Oat Granola

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 778 kcal


  • 1/3 cup Agave Syrup
  • 1/3 cup Brown Sugar packed
  • 4 tsp Vanilla
  • ½ tsp Salt
  • ½ cup Coconut Oil
  • 5 cups Rolled Oats not quick cook
  • 2 cups Raw Almonds coarsely chopped


  1. Preheat oven to 300 degrees. Place parchment paper in a jelly roll pan or rimmed cookie sheet.
  2. Whisk agave syrup, brown sugar, vanilla and salt in a large bowl. Add coconut oil. Fold in oats and almonds. With a wooden spatula, mix until all dry ingredients are well-coated with sugar mixture.
  3. Transfer to parchment paper lined baking sheet and press into an even layer, reaching all edges and corners. Using a stiff metal spatula, press firmly until very compact and even, taking care to avoid thin areas (these will brown darker when baked).
  4. Bake about 15 minutes or until lightly browned. Turn the pan and bake for another 15 minutes or so.
  5. Remove to a wire rack and cool for about an hour. Once cooled, pull up on parchment paper to crumble granola around the edges. Break remainder of granola into desired size clumps.
  6. Place in air tight container and store for up to two weeks.