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!

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!

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!

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.


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!

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!

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Vanilla Almond Granola

Yield: 2-3 cups

Prep Time: 10 minutes

Total Time: 55 minutes, plus cooling

Print Recipe

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).


  • 2 and 1/2 cups (200g) old-fashioned rolled oats
  • 3/4 cup (100g) slivered almonds1
  • 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)


  1. Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. Make ahead tip: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.

Additional Notes:

  1. 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.

This crunchy Vanilla Almond Granola is exploding with flavor! So simple to make too.



230 Responses to “Vanilla Almond Granola.”

  1. #
    Katieposted July 22, 2015 at 5:15 pm

    Hi Sally – Just a quick comment. I tried clicking on “see more tasty, healthy granola recipes” and it appears to be a broken link.  I’d love to see your other granola concoctions! 


    • Sallyreplied on July 22nd, 2015 at 7:02 pm

      Should work now, Katie! Thank you so much for letting me know.


      • Katiereplied on July 23rd, 2015 at 9:56 am

        Thanks Sally!

  2. #
    Shariceposted July 23, 2015 at 11:13 pm

    I just barely made this and am eating it now!! SOOO good!  This is only the 2nd homemade granola recipe I’ve ever made, and it is definitely one to make again! I’m so excited to eat this in my vanilla greek yogurt tomorrow morning.  I really love the addition of the almond extract, I can taste that faint hint in here and it’s yummy.  And mine seemed to clump together pretty well, so that is a bonus! Thanks for a great recipe.  


  3. #
    Janet Rposted August 6, 2015 at 4:30 pm

    This is my GO-TO recipe for granola! We all love it! I even add 1/2-3/4 cup of coconut and 1/2 cup of Craisins. We usually like it with vanilla yogurt but you should try it with cottage cheese! 


  4. #
    Lisaposted August 20, 2015 at 11:40 am

    I just took this out of the oven 10 minutes ago and I honestly cannot leave it alone!  I will be surprised if there is any left to even cool down and put in a jar!  Even before it went in the oven the bowl had been licked!  Seriously, this is absolutely fantastic.  The kitchen smells dreamy and this granola is truly wonderful.  Thank you so much!  I am going to have it with chopped dried cherries and dried pears and soya yogurt.  Thanks!  I am in love.


  5. #
    Sydneyposted August 22, 2015 at 5:00 pm

    I added chia seeds for an extra energy punch. I tripled the recipe and then put some in canning jars and the rest in the freezer. That way, I’ll have granola ready to go with my yogurt for breakfast before school. 


  6. #
    Lynposted September 8, 2015 at 6:32 pm

    Made this today exactly as called for and it is awesome.  I need to make this for my daughter and her best friend to take back with them to college, they are going to go crazy over this.  I have a feeling I will be making this a lot.  Thanks for the great recipe!


  7. #
    Sara Foxposted September 24, 2015 at 5:32 pm

    SMELLS AMAZING! Quick question, what’s the texture supposed to be like? Mine came out soft instea of crunchy. My husband says granola is supposed to be soft… But I always assume he’s wrong when It comes to the kitchen! What’s your take? 🙂 also, I substituted agave nectar for maple syrup! Could that have been the mistake? 


    • Sallyreplied on September 24th, 2015 at 7:03 pm

      Ha! The granola should be crunchy– and a little more time in the oven will help. The agave nectar wouldn’t make a difference.


  8. #
    Sydney Stroudposted December 31, 2015 at 10:18 am

    I just made this granola last night and it is so delicious! I was skeptical that it would be sweet enough bc there wasn’t much sweetness, but it is just perfect. The only thing I did different from the recipe was vegetable oil in place of coconut oil.. I still haven’t jumped on that band wagon yet.  Love love love this recipe!! 


  9. #
    Deedeeposted January 5, 2016 at 6:15 pm

    Taste great but no clusters in it and I did the egg white and less oil. 


  10. #
    Brittanyposted January 21, 2016 at 11:44 am

    What is the nutrition guide for this recipe? Counting calories and need to know


  11. #
    Ashley Hessposted January 23, 2016 at 8:47 pm

    I am wondering the same thing about the nutritional  information. What is the serving size and calorie count?


  12. #
    Sue Wposted January 24, 2016 at 4:55 pm

    Sally….I love…love…love…your granola recipes…Just tried this light refreshing one…Yummy…My favorite is the Cherry Nutella..


  13. #
    Joanneposted January 24, 2016 at 7:54 pm

    Wonderful flavour. Perfect sweet and salty balance. I used combo almonds, walnuts and pecans and subed avacado oil. This will be a go-to recipe for sure.


  14. #
    Ishaposted January 25, 2016 at 5:12 pm

    Can you use vegetable oil? And if I just want vanilla granola can I take out the almonds?


    • Sallyreplied on January 25th, 2016 at 8:24 pm

      Yep, you can take out the almonds and use vegetable oil.


  15. #
    Lizposted February 1, 2016 at 3:14 pm

    I made this today and it is so yummy! The smell as it’s baking is wonderful. The only thing I would change is baking time, at least on my oven. 45 minutes was too long and it started to smell slightly burnt. Just keep an eye on it. I did turn stir it ever 15 minutes. It’s so easy and yummy. Thank you!


  16. #
    Rachelposted February 4, 2016 at 6:30 am

    I just made this today, added 3 Tablespoons of chia seeds, and it’s delicious! Thank you for a great recipe! I ate it over a smoothie bowl!


  17. #
    Amy Parkerposted February 19, 2016 at 10:27 am

    This is by far the BEST granola I have ever tasted!  So easy to make and healthy.  My kids take it in their lunches to eat with yogurt.  5 star recipe for sure!


  18. #
    Bethica Loneyposted February 19, 2016 at 1:48 pm

    This stuff is sooo good~! I have been making it a lot. Thank you for the recipe.


  19. #
    Sarah @ ReFlawedposted February 21, 2016 at 1:57 pm

    I just started making my own granola and this was my first! Loved it. It also proven to be a great base recipe for getting creative. Thank You!!!!!!!!!!!!!! 


  20. #
    Alyxposted February 22, 2016 at 10:26 am

    Made this over the weekend for breakfast with yogurt. AMAZING! This has made Monday mornings a lot more bearable. I did substitute maple syrup with 1/4 cup honey & 1/4 cup water. Granola is still sweet & crunchy!

    I also added up the nutrional value of the entire recipe as followed and it worked out to 2102 calories, 223 g carbs, 116 g fat, 43 g protein & 67 g sugar…. afterwards, I weighed out 30 g for my yogurt as a serving… which works out to pretty much 70 cal a serving.. that is amazing when paired with 0% Plain greek yogurt! Thanks so much for the awesome recipe


  21. #
    katieposted March 1, 2016 at 8:58 am


    I made this recipe and it was absolutely delicious. After the granola had cooled I added pumpkin and chia seeds. I was just wondering if you had an idea about calories or nutrition facts?


    • Sallyreplied on March 1st, 2016 at 9:17 am

      I don’t– sorry! Feel free to use an online recipe calculator.


  22. #
    Kathyposted March 12, 2016 at 8:18 pm

    I have been making this recipe for months now and love it.  I use what ever nuts I have available and it turns out great every time.  I added dried cranberries this last batch after it came out of the oven.  Thanks so much for sharing.


  23. #
    Tanyaposted March 15, 2016 at 10:15 pm

    this is a Great recipe! My family loves it!


  24. #
    Sherposted March 23, 2016 at 4:29 pm

    This is excellent granola. Thank you for the recipe.


  25. #
    Paulaposted March 31, 2016 at 10:06 pm

    The only problem with this granola is that it disappeared too quickly at my house.  Good thing its easy to make. Off preheating the oven now!


  26. #
    Beth Marcelleposted April 5, 2016 at 11:38 am

    Hi Sally! I have been following your blog for about a year and half now…I have both of your books and came to a signing in Philly to meet you this past October! I don’t trust anyone else’s recipes at this point.
    I tried this granola recipe and LOVED it. So the second time around, I threw in some chocolate chips while it was cooling and stirred it around a little…and I love it even more! 
    For one of my college classes I was required to create a blog, so naturally I chose a cooking and baking blog. I featured your granola recipe with my added chocolate chips. I thought maybe you’d like to check it out! Here is the link, if you have a moment. 🙂


    • Sallyreplied on April 5th, 2016 at 7:24 pm

      Hey again Beth! Now THAT sounds like a fun class project! I never had homework that fun before. Ha! You have a great collection of recipes so far. Now I have to try the granola that way!


  27. #
    Donn'Lposted April 15, 2016 at 1:16 pm

    What’s the nutrition content per serving?


  28. #
    Elizabethposted April 20, 2016 at 6:49 pm

    I tried making this for the first time but it burned. 🙁 I doubled the recipe, used two pans, and had to use honey and sugar because its all we had (I thought we had everything and then could’t go to the store). About 10 minutes in, I took the first pan out and it was “extra toasty/burned”. then I took the other one out at about 25 to 30 minutes and it was just right.
    Did I do something wrong or is my oven just extra hot? Do you have any suggestions for the future?


    • Sallyreplied on April 21st, 2016 at 6:02 pm

      Hi Elizabeth. Were both batches baked at 300? That’s a low temperature so I’m surprised the first batch burned and the 2nd did not. I would lower the oven temperature next time.


  29. #
    Lizposted April 28, 2016 at 11:01 am

    Thanks for posting this! I’ve been making this for months now and regularly double the recipe with no problems. So tasty!


  30. #
    Lauraposted May 30, 2016 at 11:23 am

    This granola was delicious. However, it is too pricey for us to eat as cereal. I bought all my ingredients at Aldi and did a price comparison and it costs over $5 to make up this batch. I can buy an organic granola cereal at Aldi for around $3.49 that provides the same amount of servings.  I love anything homemade but when I’m trying to shave money off our food budget unfortunately this recipe isn’t going to save me money although it is delicious and purer than store bought. Thank you for sharing!


  31. #
    Lisaposted May 31, 2016 at 10:19 pm

    Super-great granola recipe – 3rd batch just came out of the oven and the whole house smells amazing! 
    A couple tweaks I made to ensure nice-sized clusters:  1) Added 1/4 white whole wheat flour and 2) baked as follows: 300 degrees for 15 minutes,  then rotate pan without stirring, bake 15 minutes, remove pan from oven and gently flip granola in sections, disturbing it as little as possible, then bake the final 15 minutes, keeping an eye on it starting at the 10 minute mark to prevent over-browning.
    Result is a perfect mix of clusters and crumbles, deliciously golden brown – just amazing over my homemade vanilla bean yogurt! Thanks for the wonderful recipe, Sally. 😀


  32. #
    Mairiposted June 6, 2016 at 10:26 pm

    This looks so good! I was wondering how many cups it makes in total? 


  33. #
    Aliposted June 7, 2016 at 8:11 pm

    Can I omit the almonds and the almond extract and keep all the measurements the same? Almonds, along with the extract are expensive where I live and I’m not a fan to begin with, but this recipe sounds too delicious to not give a chance!


    • Staceyreplied on August 2nd, 2016 at 12:44 am

      I did it with sunflower seeds bc that’s what I had and it turned out great! So maybe substitute for another not or reduce the maple syrup and coconut oil or it will be too moist. 


  34. #
    Lindaposted June 13, 2016 at 9:27 am

    I made this over the weekend and followed the recipe exactly. All I can say is WOW! Super easy and delicious. This recipes is a keeper.


  35. #
    Victoriaposted July 8, 2016 at 2:20 pm

    This will be my first attempt at granola. Can I use honey instead of maple syrup?


  36. #
    Chrisposted July 11, 2016 at 10:07 pm

    I loved this recipe!  I was wondering if any one knows the serving size. I put it into my fitness pal and it came back with 345 calories. Is that for all off it!  Because I only eat about a couple of tea spoons of it in yogurt. 


  37. #
    Catposted August 2, 2016 at 1:27 am

    I made this to pair with the Greek yogurt I made last night. I’m not a fan of maple so I subbed honey.  I also added chocolate chips after it came out of the oven.  I was trying to duplicate the flavor in a granola cereal I once purchased so I had to tweak the recipe a bit.  This is a great granola recipe!  I topped my fresh Greek yogurt with this, sliced a banana on top and had the best breakfast ever!  Thanks so much Sally!  Next up, your chocolate frozen yogurt made with sone of that Greek yogurt I made 🙂


  38. #
    karen marieposted August 4, 2016 at 2:03 pm

    Clumpy granola has eluded to me … until today. I love this recipe, and I have been making it as my go-to morning granola, but I always make it with maple syrup. I have a bunch of raw honey that has granulated, so I used that, melting it with the coconut oil. I couldn’t get it to combine completely, like I can the maple syrup, but I forged ahead. I let it cool after taking it out of the oven and went to pour it into my storage container only to discover I have twompans (doubled recipe) of wall-to-wall solid (and slightly sticky) granola! I was a bit vague when I doubled it, using 4 cups of oats, because I also added 1 cup shredded coconut (along with 2 cups of sliced almonds). After microwaving the honey/coconut oil, it was closer to two cups than 1-1/2 but it looked like I misjudged the honey in its fairly solid state, because I could see 1/2 cup of oil sitting on top of the now fairly liquid honey. I typically put the maple syrup in the measuring cup, then add the coconut oil till it reaches the added amount (doubled, 1 cup maple syrup +1/2 cup coconut oil). I am fairly new to honey. I thought I didn’t like it because I only had ever had cheap grocery store honey. Local, raw honey is a revelation! Anyway, it’s obvious my liquid was well over the designated amount, but I think that didn’t make the difference in outcome, because I’ve gone over with the maple syrup before, and it never came out clumpy like this batch using honey. I think it’s the honey. While delighted in theory, I am a little sad because I actually like it not clumpy for my breakfast with blueberries and yogurt. Oh, well – my suffering is going to be delicious!


    • Sallyreplied on August 5th, 2016 at 12:06 pm

      Sounds amazing with coconut and your raw honey 🙂


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