Vanilla Almond Granola.

Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy!

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

I’m a little granola obsessed. Can’t get enough of it, any which way. Apple, pumpkin, and especially when it tastes like peanut butter cups. (!!!)

Homemade granola may be boring to some people, but it is actually one of my favorite things to munch on. I can say no to Doritos and french fries. Sometimes. But fruity, nutty, crunchy granola? My self control never stands a chance.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

The other day I came home from running 5 miles (for my 100 mile goal this month – am I crazy?) and craved crunchy carbs like a mad woman. I had quite the interesting array of ingredients and flavorings in the pantry and decided homemade granola was on the menu.

Today’s crunchy granola recipe is filled with so much flavor… it’s sort of a mish-mash of my post workout cravings. Aromatic vanilla, pure maple, almond, and cinnamon merge together bite after bite. This stuff is seriously the best.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

Have you ever read the ingredient list on a bag of store-bought granola? Just… don’t. It’s scary. I don’t recognize half of the ingredients! What are “polyglycerol fatty acids” and why are they in my bowl of granola? No thank you.

When I make homemade granola, I like to focus on whole, natural things. Healthy foods without a bunch of excess sugar and foods that I can actually pronounce.

Thankyouverymuch.

You only need 7 ingredients to make this granola. And they’re all foods you likely have in the pantry right now. Start with some cinnamon, oats, and almonds. I used honey roasted sliced almonds that I found at Trader Joes – have you ever tried them? Regular sliced or chopped almonds would be just fine instead.

(Those honey roasted almonds make incredible homemade almond butter.)

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

The wet ingredients are what make the granola so sticky, crunchy, and cluster-filled… aka GOOD. A little pure maple syrup to sweeten, some melted coconut oil for richness and crunch, and vanilla + almond extracts for flavor. I use a light hand when adding the almond extract because that stuff is potent! But in this recipe, it isn’t too strong– just a nice undertone to enhance the vanilla flavor and give the granola that something special.

I love this vanilla almond granola not only for the sweet flavors, but because it is so light tasting. Which is a little dangerous because I feel I could eat the entire batch in one sitting. Sort of contradicts the whole idea of it being a healthier breakfast option, right?!

I did practice some self control – this stuff lasted 3 whole days! New record.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

So ditch the pricy, sugar-laden store bought granola! I swear, that stuff has more sugar in it than a candy bar. With homemade granola, you have complete control over the healthy ingredients. Now dive into a bowl of these naturally sweetened, nutty clusters!

 

 

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Vanilla Almond Granola

Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy! This recipe is vegan and gluten free (if using certified GF oats).

Yield: 2-3 cups

Prep Time: 10 minutes

Total Time: 55 minutes, plus cooling

Ingredients:

  • 2 and 1/2 cups (200g) old-fashioned rolled oats
  • 3/4 cup (100g) slivered almonds*
  • 1/2 teaspoon ground cinnamon
  • pinch salt (about 1/8 teaspoon)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 cup (60ml) melted coconut oil
  • 1/4 teaspoon almond extract
  • 1 Tablespoon vanilla extract (yes, Tablespoon)

Directions:

Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

*I used honey roasted slivered almonds that I found at Trader Joe's - they're delicious! If you use honey roasted almonds, the granola will no longer be vegan. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Try my Banana Nutella Granola next… it will magically disappear.

Banana Nutella Granola-3

 

 

See more tasty, healthy granola recipes.

See more vegan recipes.

See more gluten free recipes.

Ditch store-bought, healthy homemade granola is easy! You will love this Vanilla Almond Granola @sallybakeblog

 

 

 

   

131 Responses to “Vanilla Almond Granola.”

  1. #
    61
    Meredithposted June 19, 2014 at 6:47 am

    These ingredients are on my shopping list!

    Reply

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    Kayle (The Cooking Actress)posted June 19, 2014 at 10:58 am

    YES! A bzillion times better than storebought!!! This granola looks soooo goooood!

    Reply

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    Kelly - Life made Sweeterposted June 19, 2014 at 2:44 pm

    Love homemade granola – every time I make a batch it’s so addictive that I have to pace myself to not eat the entire batch in one sitting hehe. I love this vanilla almond version – it looks fantastic and definitely way better than storebought :)

    Reply

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    Amy @ Amy's Healthy Bakingposted June 19, 2014 at 5:42 pm

    It’s so funny you mentioned TJ’s slivered almonds… You granola reminds me of their Vanilla Almond Clusters! (One of the flavors in their incredible “Just the Clusters” line… The Maple Pecan is probably my favorite!) My dad always keeps a few boxes of the different flavors around their house, but I can’t do that here. I’m so addicted that I’d polish off an entire box in less than 2 days! I’d probably do the same with yours; it looks so crunchy and perfect!

    Reply

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    Dorothy @ Crazy for Crustposted June 19, 2014 at 9:10 pm

    I LOVE this Sally. My favorite cereal is Vanilla Almond Special K – but this granola? Will be way better!

    Reply

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    Julieposted June 19, 2014 at 11:14 pm

    This is a great recipe! I doubled the recipe and used 1/2 coconut sugar and 1/2 white sugar. It turned out great!

    Reply

  7. #
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    Natalie Munroeposted June 20, 2014 at 12:10 am

    Hi Sally,

    I LOVE homemade granola. I make it all the time! I have it as my bedtime snack with a little Almond Breeze Coconut-Almond milk (which, oddly, I only like with cereal and granola and in smoothies but don’t drink as milk), or a nice light lunch over some Greek yogurt and fresh berries. Mmmmmm.

    Your post was timely since I was just nearing the end of my banana-pecan granola and when I saw vanilla almond I decided to try something new. I’m glad I did, not only because it tastes yummalicious but also because I’ve been cooking mine at 325 for about 40 minutes, but I much preferred the texture of your 45 minutes at 300 method. I look forward to switching over to that temp. Thanks for that granola game-changer!

    I tweaked your recipe to cut out some of the calories by using only 1 Tablespoon of coconut oil and the rest unsweetened applesauce (since I always make my granola with applesauce or mashed bananas rather than any kind of oil)–the texture I achieved was still super crunchy and it cut about 30 calories per half-cup serving. I also used half honey and half maple syrup instead of all maple syrup just for fun. My end product was a delight! Thanks!

    Reply

    • Sallyreplied on June 20th, 2014 at 8:44 am

      Hey Natalie!! Great to know about the applesauce – I will have to try that next! I like the taste of the coconut oil on it. Thanks so much for reporting back. Happy you love it!

      Reply

      • Kenziereplied on July 29th, 2014 at 2:15 pm

        Hey Sally & Natalie!
        Thank you so much for this recipe Sally – it looks absolutely delicious and I can’t wait to make it!!
        I was just wondering if either you or Natalie knew the nutrition facts for this granola per serving size? I would so appreciate your help!
        Thanks a million!! :)

  8. #
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    Elaine @ Cooking to Perfectionposted June 20, 2014 at 10:03 am

    I’ve been on a granola kick lately! I’ve been adding it to everything. The vanilla and almond flavor combo sounds out of this world-will have to try this recipe next! :)

    Reply

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    Donnaposted June 20, 2014 at 10:43 am

    I wonder if you could incorporate Brewers Yeast and Flax seed meal to make this a lactation increasing recipe… Any thoughts?

    Reply

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    Sarah @ Sarah's Bake Studioposted June 20, 2014 at 4:17 pm

    Mmm…granola. I’ve made granola a few times myself but never Vanilla Almond, which sounds delightful. I am definitely going to be making a batch in the coming weeks. Thanks!

    Reply

  11. #
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    Julie @ Homegrown State of Mindposted June 22, 2014 at 11:11 am

    I made this today. This is an EXCELLENT recipe! Just the right amount of sweet. Thanks for sharing this!! :-)

    Reply

  12. #
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    Crystalposted June 23, 2014 at 9:41 pm

    Just made this, it is awesome! NEVER buying granola again, I’m going to try all your granola recipes instead! I added some unsweetened shredded coconut – didn’t measure, just sprinkled it in – it tastes wonderful with the toasted almonds! Thanks for yet another great recipe – every one I have tried has turned out beautifully!

    Reply

    • Sallyreplied on June 24th, 2014 at 8:18 am

      I bet that’s delicious Crystal! Thanks for reporting back.

      Reply

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    Marieposted June 26, 2014 at 7:51 am

    This granola is seriously like magic. I’ve been having it for breakfast every morning for the past 3 days and can’t get enough of it ! The almond and vanilla flavours pair so so well! Thanks for the yummy recipe Sally!

    Reply

  14. #
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    Melposted July 6, 2014 at 10:48 am

    Hi Sally, Just a quick message to let you know you inspired me so much with your granola recipe that I have been making granola (a lot) in the past 2 weeks and developed my own recipe (with lots of nuts!). I have mentioned you in my post (have a read if you get a chance, it is rather complimentary, and linked back to your post. Mel

    Reply

    • Sallyreplied on July 6th, 2014 at 2:40 pm

      I’ll hop over and read it now! Thanks Mel. :)

      Reply

  15. #
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    Lindaposted July 7, 2014 at 9:48 pm

    I’m just now getting into making homemade granola. Surfing the web, this one caught my eye and I am so glad it did. It is delicious! Even my picky kids liked it. Thank you!

    Reply

    • Sallyreplied on July 8th, 2014 at 4:49 am

      Thanks for reporting back Linda!

      Reply

  16. #
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    Hayleyposted July 8, 2014 at 1:55 am

    What would happen if I used quick oats instead of rolled? I cannot for the life of me find rolled oats around here, so all I have are quick oats. Would this recipe still work?

    Reply

    • Sallyreplied on July 8th, 2014 at 4:46 am

      The granola will just have little pieces of oats instead of large ones.

      Reply

  17. #
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    Carrieposted July 16, 2014 at 9:51 am

    This is AMAZING! I used some local honey instead of maple syrup and added some goji berries. I could eat this all day, everyday! Thanks Sally :)

    Reply

  18. #
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    Cindy H.posted July 22, 2014 at 4:25 pm

    I made this and the flavor and crunch is wonderful. The only problem is that I wanted it for a snack to eat by hand rather than cereal in a bowl. I thought there would be some chunks (as I was calling them) and there really weren’t. We still ate it by hand even though it’s a little harder to eat that way. I just saw your recipe for Maple Almond Granola CLUSTERS. That sounds more like what I was looking for. I’ll try that next and tweak it a bit by adding more vanilla.

    Reply

  19. #
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    Andreaposted July 25, 2014 at 1:39 pm

    Maybe this is a dumb question, but coconut oil has only recently made it to my ingredients repertoire: Do I need to measure solid coconut oil in a 1/4 cup and then melt it or melt coconut oil until the liquid measures 1/4 cup?

    Reply

    • Sallyreplied on July 25th, 2014 at 8:38 pm

      I measure 1/4 cup solid and then melt.

      Reply

  20. #
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    Stefanieposted August 13, 2014 at 11:18 am

    So good and really easy! Thank you for this recipe.

    Reply

  21. #
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    TJ Queenposted August 13, 2014 at 6:47 pm

    Made this and loved it! Do you have nutrition information?

    Reply

  22. #
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    Christineposted August 15, 2014 at 6:21 pm

    Made this recipe and we all love it, however I didn’t see much difference with another similar recipe where there is no fat added at all, just maple syrup. So for the sake of my waist I will keep omitting the coconut oil :)

    Reply

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    Amyposted August 18, 2014 at 8:10 pm

    We loved it and will make again! I used only 1/4 cup of maple syrup, ghee instead of coco oil (allergies), and added dried cranberries and flaxseed after the cooking. Thank you!

    Reply

  24. #
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    Tammyposted September 2, 2014 at 5:50 am

    Can I use butter or grapeseed oil instead of the coconut oil? Looks amazing. Gonna try it soon;))

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:16 pm

      That would be just fine!

      Reply

  25. #
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    Melodyposted September 13, 2014 at 7:01 pm

    This stuff is wonderful and easy to make. It never lasts very long! I just made my second batch…but it was a double! THANKS for sharing!

    Reply

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    annaposted October 19, 2014 at 4:02 pm

    Just made this and its fantastic, I added dried blueberries and im thrilled with the result. And an added plus, my house has never smelled so good!!!!!!

    Reply

  27. #
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    Ashleyposted November 4, 2014 at 5:36 pm

    Just made this and it’s fantastic. Thanks for sharing this great recipe.

    Reply

  28. #
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    R+Rposted November 21, 2014 at 7:57 pm

    Hi Sally!! I am dying to make this recipe, but where I live it is hard to obtain pure maple syrup (unless you want to pay $20 for a bottle). Cloud I subsitute honey instead? If so, how much? Thanks bunches

    Reply

    • Sallyreplied on November 22nd, 2014 at 10:22 am

      an equal amount of honey will be fine. enjoy!

      Reply

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