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Vanilla Almond Skillet Granola


We’ve got almonds, vanilla and oats…Nothing more, nothing less than a sticky badass granola!

These days I just love this granola recipe! I guess the fact that we don’t need an oven to cook it, makes it quite a phenomenon.  Hold a skillet, pour some oats, seeds, raisins, a little bit of vanilla, the charming almonds and the job it’s almost done! Toasting these ingredients with  olive oil and honey will lead you to a surprising result! of my favourite granola complements!

A sticky clumsy granola that none seems to get enough of! It’s right as rain, you’ll want to make this recipe on repeat for a while. So start opening those jars and let’s cook! You can dance too, don’t be shy. Your pots won’t tell. Wow, homemade granola!

Vanilla Almond Skillet Granola
  1. ½ cup of old-fashioned rolled oats
  2. ½ cup of flaked grains of barkley
  3. 2 tablespoons of sunflower seeds
  4. 1 tablespoon of poppy seeds or chia seeds
  5. ¼ cup of sliced almonds
  6. 2 tablespoons of honey or maple syrup
  7. 1 tablespoon and half of olive oil
  8. ¾ tablespoon of vanilla and the seeds of half a split and scraped vanilla pod
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  1. In a small saucepan, combine the olive oil, the honey and the vanilla beans. Once everything is melted add all the other ingredients except the sliced almonds. Cook over medium heat for 2-3 min.
  2. Mix in the sliced almonds and set to low-heat for 8-9 min, until it's kind of crispy and chewy.
  3. Transfer the granola to sheet of non-stick paper.
  4. When It's completely cooled store the vanillla almond granola in an airtight container for up to two weeks.

Serve the granola with milk or yougurt!

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