What’s for Breakfast: Vanilla Crunch Granola - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Breakfast: Vanilla Crunch Granola

{photo by Jenny Bischoff}

Vanilla Crunch Granola

about 8 servings

A quick, simple, nutritious breakfast is every bit as important as lunch or dinner. I happen to be one of those people who makes her own granola, and I love having a jar of it around for an easy morning meal or a hurried handful of something sweet. Here’s my latest favorite – I stole this recipe from a friend who received a jar of this from one of her friends for Christmas. This other friend had attached the recipe to the jar (so sensible of her!), and after tasting one bite, I promptly snapped a photo of the recipe. I’ve altered it somewhat and probably make it a little differently each time depending on which nuts I have on hand, but I do make this regularly and often! The magic ingredient is the very large amount of vanilla – no, it’s not a typo. Yum! I hope you’ll try a batch of this and enjoy it for breakfast, or a snack, or even for dinner on a crazy night when there’s no time and you’d reach for boxed cereal anyway…


2 cup rolled oats

1 cup walnut or pecan pieces

1 cup sliced almonds

½ cup raw sunflower seeds 

½ cup raw pumpkin seeds

½ tsp sea salt

cup coconut oil

cup maple syrup 

2 T vanilla 


Mix oats, nuts, seeds and salt in a large bowl. Melt coconut oil, then add maple syrup and vanilla to it. Pour all the wet ingredients over the dry and mix thoroughly. Bake at 350 degrees for 30-35 min until golden brown, stirring every 10-15 min. 

Click here for a printable pdf of this recipe.

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