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

vanilla almond granola

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.

vanilla almond granola in a bowl

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.

ingredients for vanilla almond granola in a pink bowl

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.)

vanilla almond granola on a silpat baking mat

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.

vanilla almond granola in a glass bowl

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. 

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vanilla almond granola in a bowl

Vanilla Almond Granola

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 23 cups 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: American


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 or sliced 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 pure vanilla extract (yes, Tablespoon)


  1. Preheat oven to 300°F (149°C). 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Almonds: 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.

Keywords: vanilla almond granola, vanilla granola

Reader Questions and Reviews

  1. Hi there! This looks amazing and I’m wanting to add raisins to this, do you think should I alter bake time or any ingredients?

    1. Hi Billie Jean! You can add raisins before or after baking. Raisins can burn, so you could even add them to the mixture halfway through bake time. No need to adjust the baking time or other ingredients.

  2. This recipe is so simple and soooo delicious! My kitchen smelled like I had oatmeal cookies baking. It’s going to be a perfect topping for my yogurt with fruit. One recipe filled my qt. Ball jar to the brim.

  3. This is my go-to granola recipe! I do leave out the almonds and add some more oats because my kids aren’t a fan of nuts. Beautiful results every time, so easy and quick!

  4. I have been to the store twice, and got Quick 1-minute oats both times, by mistake! Would these work as well?

  5. I looooove this recipe!!! I double batch as well. I’m just wondering is there a trick to get nice big clusters? I find mine is pretty loose and doesn’t make the bigger chunks that I like in granola. Thanks!!

    1. Mix with two egg whites before spreading in the sheet pan! Works perfectly! You need a protein binder.

    2. Add an egg white. Also, instead of stirring the granola as it bakes, halfway through the baking time turn it over. It’s easier than it sounds, particularly if you’ve lined the baking sheet with parchment paper. I would also add a quarter cup of dark brown sugar. After baking, cool for several hours. You will end up with something that looks like a giant granola bar. Break it up into whatever size pieces that you want.

  6. Best granola ever! I love almond extract, so an almond-y granola was perfect. The consistency is delightfully crunchy. I used about 11g of pecans because I ran out of almonds, but it didn’t detract from the almond amazing-ness. I kind of hope my family doesn’t like it so I won’t have to share! Kidding, sort of.

  7. I have made this granola so many times that I’ve lost count. My friends and family all love “my” (i.e., Sally’s!) granola and I get so many requests to make it! It’s great to have on hand for a quick breakfast for the kids but it’s rare that it lasts more than a day in our house! Thanks, Sally!

  8. Hi!
    I just made this last night and it’s so good! Thank you so much for the recipe. I do have a question. My granola didn’t clump together that much. I stirred every 15 minutes. Maybe I didn’t let it cool enough? I let it cook about 20 mins. It didn’t feel warm when I bagged it up.

  9. I made this twice just this week! My whole family absolutely loves it! So glad for a healthier and tastier option to store bought and it’s so quick and easy to make. Can’t go wrong with this recipe!

  10. The best granola EVER! I double the batch every time I make it. The use of the Trader Joe’s sliced honey roasted almonds is brilliant. A definite favorite in my house.

  11. OMG–soooo good! I’ve made a lot of granola before, but this is the best. Thank you so much for the sharing the recipe!

  12. This has become my go to granola recipe and I make it almost weekly. Delicious and easy.

  13. Love it! I didn’t have almonds, cinnamon or almond extract, so I substituted with 1/4 brown sugar, 2 tbls of honey and chopped walnuts, excellent! I’m glad I doubled the recipe also because I ended up eating a big bowl of this as soon as it cooled. I can tell my family is going to love it! Thank you for this recipe.

  14. This is sooooooooooo good! Me and my mom and dad love this recipe and it is super simple to make! I eat a big bowl every morning and in 3 days its gone! I definitely recommend this to others to try!
    -Kaitlyn age 11

  15. Can I use honey instead of maple syrup? If I can….how much honey would I use.

  16. Could you sub canola oil or a vegetable oil for the coconut oil? I don’t have any coconut oil on hand.

  17. This the best! Our family loves it. I substitute half honey with the maple syrup.

  18. Hands down mine and my family’s new favorite granola recipe!!!
    Thank you!

    1. Hi Brenda, We don’t usually include nutrition information as it can vary between different brands of the same ingredients, and many recipes have ingredient substitutions or optional ingredients. However, there are many great online calculators where you can plug in your exact ingredients like this one:

  19. I had a question do you know how many calories this granola had?
    Also I did this today and it’s so good I use agave syrup a little bit less then it is in recipe cause I use more coconut oil

    1. Hi Cornelia, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  20. I’ve made this like 10 times already. I mix up different nuts and I always make a double batch because I love how it tastes on my yogurt. Thank you so much.

  21. I’ve made this several times and it’s delicious, but, like most granola recipes, it still has a lot of sugar from the maple syrup. To make it a little healthier, yesterday I made the recipe as written … except I used 6 cups of oats! All the other quantities were the same. The trade off is that the result is not clumpy like some people like … but, honestly, don’t we like it clumpy so we can eat it by the handful?! It’s obviously not as sweet this way, too, but it still has plenty of flavor. Just a good way to cut some calories and still have a great morning cereal when you’re watching your calories!

  22. I love this granola, been making it forever. I usually double it, lessen the amount of almonds and add pepitas. Sometimes I use honey or a simple syrup to replace the maple syrup. The only issue I’ve come against is that 300* is much too hot, it burns the granola within 30 min (in my oven anyway). I lower to 200* and it takes much longer.

    Thanks for publishing some of my fav recipes!

  23. Can I make this recipe without nuts? Should I add more oats? I like to put on top of my oatmeal for a bit of crunch, so I don’t need/want the extra calories from the nuts.

    1. Hi Kate, you can simply omit the nuts without any other changes. Or, you can swap them with pepita seeds, dried cranberries, or another add-in if desired.

    2. Hello! I wanted to know if I can substitute the coconut oil for olive oil or some kind of vegetable oil. Coconut oil isn’t exactly common where I live, and it’s kinda expensive. Also, if I want to add about 1/2 a cup of halved salted peanuts, should I make any changes to the recipe?

      1. Hi Johana, yes, you can use vegetable oil or olive oil — taste will be slightly different. You can add peanuts with no other changes. Enjoy!

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