Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. 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.
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.
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.)
The wet ingredients are what make the granola so sticky, crunchy, and cluster-filled… aka GOOD. A little pure maple syrup to sweeten, 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. Don’t be tempted to skip the coconut oil, just like when we make maple almond granola clusters, it’s the key to the crunch!
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.
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 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. ♥
More Favorite Healthy Recipes
- Baked Oatmeal (and Baked Oatmeal Cups)
- Oatmeal Raisin Cookie Granola Bars
- Healthy Berry Streusel Bars
- Morning Glory Muffins
- Breakfast Cookies
- No-Bake Chocolate Fudge Oat Bars
Vanilla Almond Granola
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 30 minutes
- Yield: 2-3 cups
- 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 (213g) old-fashioned whole 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 (56g) coconut oil, melted
- 1/4 teaspoon almond extract
- 1 Tablespoon pure vanilla extract (yes, Tablespoon)
- Preheat oven to 300°F (149°C). 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.
- 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.
- 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 Comments & Reviews
On the second interval my recipe, even short on ingredients, became clustered and tasty. Thanks for sharing this with me
I don’t know how I have never found you but every single recipe I have made of yours has been 10 STARS! I’ve made a couple granolas before and they were not crispy at all..more like stale. I will never buy store bought granola again. We love you in this house, Sally!