Vanilla Almond Granola.

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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

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.

Recipe 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.

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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.



  1. 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. 😀

    1. I’m making the granola right now! And I also grabbed my flour : )
      Tossing it the flour before throwing in the oven is key! Makes the BEST CLUSTERS EVER!!! Sometimes I will even do a maple and coconut reduction ( put 4 TBLS of Maple syrup and 2 TBLS coconut oil in pan and bring to soft boil for 2-3 minutes, stirring on and off the whole time )
      and pour over the granola right before putting in oven. Super important to turn pan every 15 min and take out half way thru and turn over… so awesome!
      Can’t wait to try it! And it’s vegan… I can eat it!

    2. Lisa, I just made this for the first time and I followed your suggestions. Lots of big chunks! Thank you so much!

    3. another way to get the great clusters is to add egg whites to the wet ingredients. I double the recipe when I make it, and add 3 egg whites. 

  2. 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!

    1. 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. 

  3. 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.

  4. 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. 

      1. Hi! Calorie counting calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

      2. I did my own calculation and come up with 422 calories per 1/2 cup servings assuming it makes 2 1/2 total cups. (750 for oats, 420 for almonds, 420 for maple syrup, 520 for coconut oil) if anyone else has done calories I’d like to know what you get!

  5. 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 🙂

  6. 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!

  7. This is AMAZING!! I added a little cardamom and it’s insane! I could put this on top of anything! My husband even puts it on his ice cream! Thanks for the awesome recipie! 

  8. Oh my goodness! This was so delicious and the house smelled WONDERFUL while it was baking. I started looking for vanilla granola after having some with plain yogurt at my apartment complex’s Granola Tuesday, but I didn’t like all the ingredients in the store bought versions. This, however, worked perfectly. Thanks!

  9. This is my go to recipe for granola. I did add some unsweetened flaked coconut to mine during the last few minutes of baking and it turned out great. I also found some awesome organic unblended maple syrup. I made a double batch the other day and it’s almost gone!

  10. Can this be stored in the pantry? Is it considered a wet or dry granola? I’ve never seen so many liquids for a granola recipe but I just bought the almond extract for it but I have no idea how to store it.

  11. I’ve made this a couple times now, and I love the ingredient combinations! One thing I would say is this: WATCH IT CAREFULLY IN THE OVEN. Especially if it’s your first time making granola! My oven cooks a lot faster, and this granola barely needed 15 minutes… 😀 Also, I added another half cup of oats and increased all the other ingredients likewise. (I didn’t end up needing all of the liquid ingredients though, as the increase made extra.) Great recipe!!

  12. Hi Sally, I just made another batch of granola today and wanted to let you know that I love your recipe. I actually use this one as a kind of basic granola recipe – I always use the oats of course, but I like to play around with the other ingredients. It’s usually 50g of slivered almonds plus 50g of whatever other nut or seed I have left over from baking. Today it was a combination of peanuts and sunflower seeds 🙂 I always add some chocolate chips after baking and often throw in a handful of cranberries also. 
    Sooo much better than the store-bought stuff! Love your granola bars, too! 
    I just wonder about one thing: Do you think it would be possible to create a peanut butter granola?

    1. OMG, you already did it! I just found them – How could I not see your peanut butter granola recipes before? I have to get back to the kitchen asap … 

  13. I have a SUPER restrictive diet and this granola is one of the only breakfast foods I can eat! I have to use only 1/4 cup of maple syrup and some other kind of oil, but I make it in gigantic batches and it keeps me sane with this diet. Thanks for helping us digestive-issue folks!

  14. Made this today, substituted honey for the maple syrup and added hemp seeds as well. Sooooooooooo yummy! I’ll never buy grandpa again!

  15. So. Yummy! I made this today and it is delicious. I added chopped dates and dried pineapple pieces because they had those at Sprouts and they looked good. The almond extract adds a great layer!

  16. I have used this granola before and love it!!
    However, I’m in a pinch and don’t have coconut oil… what could I use instead!?

  17. This was my first attempt at homemade granola.  Wonderful recipe!  I don’t think I’ll be buying store-bought granola again.  The pumpkin spice recipe is next on my list.

  18. I know this is an old post but I am able to make this granola perfect every time because you get the grams and ml. And I love this recipe. Thanks for sharing it with us.

  19. I absolutely love this granola. Never thought to make my own and my cousin gave me her recipe which was a bit more on the savory side than the sweet. I love almond. I love vanilla (I make my own) I love cinnamon. You get the idea. This was perfect. Got my son and husband on the bandwagon but I am now regretting it because I used to have it all to myself and now I have to constantly make more.
    So – thanks for sharing!!

  20. Was looking for a low added sugar granola recipe that tasted like my favorite store bought granola. ending up morphing your recipe with another two and achieved perfection. I doubled your recipe, but used the same amount of spices/extracts and maple syrup. Perfection!

    Also, I always cook my granola the easy way, spread granola in a large parchment lined sheet pan (I use a half sheet) and bake in a 375 degree F. oven for 10 minutes, then turn off the oven and let the granola sit over night. The granola will magically crisp/clump up, no stirring needed.

  21. I LOVE this recipe, and I find myself always wishing it was a crispy bar like Nature Valley’s Granola bar. Any suggestion for making it in bar form?

  22. this is amazing! while it was cooling, i drizzled some honey and tossed the granola to kick up the sweetest a notch and it was PERFECTION!

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