Chef Megan Mitchell

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Vanilla Almond Granola

  • Complexity: very easy
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Vanilla Almond Granola


  • 3 cups old-fashioned oats, gluten free
  • 2/3 cup finely chopped raw almonds
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds
  • 1 tsp. Himalayan pink salt
  • 1/4 tsp. ground cinnamon
  • 2 egg whites, beaten
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 vanilla bean, seeds scraped out
  • 1 tbsp. vanilla extract
  • 1/4 tsp. almond extract


  1. Preheat oven to 325℉.

  2. In a large bowl mix together the oats, chopped almonds, chia seeds, flax seeds, salt and cinnamon.

  3. In a small bowl whisk together the egg whites, maple syrup, coconut oil, vanilla bean seeds, vanilla extract and almond extract. Pour over the oat mixture and stir together.

  4. Pour onto a baking sheet and spread into an even layer. Bake for 25 minutes, spin the tray 180 degrees and bake for another 20-25 minutes or until golden and crunchy.

  5. Let cool fully before placing in an airtight container. Will keep for 3-4 weeks.

    Recipe Courtesy of Megan Mitchell

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