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This study focuses on the experimental investigation of the thermal conductivity of three different types of vegetable oil: coconut, soybean, and palm oil suspended with Al2O3−TiO2 nanoparticles with mixing ratios of 50:50. The vegetable oil-based nanofluid was prepared using 10% of Cetyltrimethylammonium bromide (CTAB) surfactant. The main purpose of the study is to experimentally investigate the thermal conductivity of vegetable oil-based hybrid nanofluids with different nanoparticle concentrations. The temperature and concentration studied spans from 30°C to 60°C and 0 – 0.6%, respectively. The experimental results on the thermal conductivity showed an increase of approximately 1.77% to 27.1% with the increase in both temperature and nanoparticle concentrations. Based on the results obtained, the nanofluid that is justified to be the most stable is palm oil-based nanofluid containing Al2O3−TiO2 nanoparticle mass concentration of 0.2 % at a mixing ratio of 50:50. The highest thermal conductivity also achieved by palm oil-based hybrid nanofluid with Al2O3-TiO2 concentration of 0.6% at 30°C. [ABSTRACT FROM AUTHOR]