Vanilla Almond Granola

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.

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.)

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: 2-3 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Description

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).


Ingredients

  • 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)

Instructions

  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.

Notes

  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

146 Comments

  1. Amazing! Made it as part of a breakfast basket for a gift. Great recipe!

  2. Great recipe! I followed as is and it came out wonderfully.

  3. made this yesterday! Absolutely love it! Thank youuuu:):)

  4. Oh my goodness, this is in my oven right now & my house smells like heaven!! I can’t wait to gobble it all up! It took less than 5 minutes to throw it all together, so this could prove to be a lethal combination for me… Super yummy & ridiculously easy??? Yeah, I’m in trouble.

    1. Ok… I’ve made this stuff about 10 times now & I may seriously be addicted! I’ve made several substitutions (simply because I have been out of one thing or another & can’t wait to go to the store!) and it turns out beautiful every time. I am SOOO glad I stumbled upon this recipe!! Thanks for posting!!

  5. hi Sally, I’m reading your blog from Jamaica and I’m totally blown away by your healthy recipes. Amazingly, you now regularly have me in the kitchen baking with my daughter. This granola is so delicious I almost can’t believe it. Thanks very much for sharing it!

  6. Diane in NC says:

    For Christmas, I gave away jars of this along with spice cake, banana bread, chocolate cake with peppermint buttercream frosting, sugar cookies, chocolate chip cookies, and Chex mix to all my coworkers. The granola was by far the most popular item. They loved the other items too; but, gave rave reviews for the granola and several have asked for the recipe. I love it too. I’m making more tonight and thought I would pop in and let you know there are even more people who loved it.

    1. Diane in NC says:

      Oh, I was going to mention, I had been resisting making anything with coconut oil because I absolutely hate coconut. I was afraid it would overwhelm the flavors and I wouldn’t like it. Obviously, since I said I loved it, that’s not a problem. We don’t buy packaged cookies anymore and haven’t in years. Previously, I could take one bite from a cookie and tell you if coconut oil was used in it (I’m looking at you Chips Ahoy). The point being, I’m so glad I took the chance.

    2. Thanks Diane! I’m so happy the granola was such a hit and that you love it too!

  7. Just tried this and… EXCELLENT… I will be making granola every week from this day forth. Your recipes will be my inspiration. It’s not too sweet.
    I don’t have maple syrup so I used honey and also I added half cup raw sunflower seeds and half cup whole flax seeds…more crunch and I’m addicted to flax seeds.

  8. This stuff was amazing! As always, thank you for the fabulous recipe Sally!!

  9. I just made this granola last night (actually it was my first time making homemade granola, period) and it turned out amazing! Followed the recipe exactly, except used canola oil in place of coconut oil as we were out. It is SO good…I will never buy store bought granola again! Thanks for the awesome recipe! Cheers 🙂

  10. karen marie says:

    Oh, vanilla almond granola, how do I love thee?

    I do not know how I have survived without this stuff. I have my tenth batch in the oven right now. It is soooo good. I add also about 3/4 cup of unsweetened coconut to the oat mixture, and today, after it has cooled, I will be adding dried cherries and pineapple. Even my brother likes it!

  11. I made this replacing half of the almond silvers with pistachio and using vegetable oil instead of coconut oil.. delicious! Thanks for sharing the recipe Sally. 🙂

  12. Emma {Emma's Little Kitchen} says:

    I made a batch this afternoon- FABULOUS! Can’t wait to gobble it up for breakfast tomorrow…!

  13. I have been making this for a few months now.   Delicious!   Also using TJ slivered almonds.  It barely lasts a week before I have to make more.  Especially like in yogurt with blueberries.  YUM

  14. lildeadzonegirl says:

    Ladies, for all who have been asking, I’d be careful about munching on the ENTIRE recipe in one sitting. According to http://www.myfitnesspal.com/recipe/calculator the ENTIRE recipe contains 2715 overall calories. 

    1. lildeadzonegirl says:

      Although, I still can’t wait to try it. 🙂 I will make sure to stay in portion control.

    2. lildeadzonegirl says:

      I finally committed to making this. It didn’t take long at all. I did make a few changes. My husband doesn’t like cinnamon, so I halved it and doubled up on the almond extract. Also, in a half cup, I mixed honey and maple syrup as I didn’t have a full half cup of either. I baked at 275°. It turned out sooo good. I’m finding it difficult not to spoon it on absolutely everything. If your are feeling really indulgent, try it on salted caramel ice cream. Mmmmmmmm. Thanks Sally for all the encouragement you’ve given everyone to simply experiment.

  15. I was on the hunt for a great, healthy-ish granola recipes. Honestly, when I came across this I was pretty hesitant. It just didn’t sound all that exciting. But since I’ve LOVED every recipe from you (and that’s a lot) I gave it a shot. And I am so glad I did. I made a batch two days ago & I’m already making my second! Mahalo for the share!

  16. Searched for ages for a decent granola recipe bt this one is amazingly delicous ! everyone loved it! but how could i bake it so i can make granola bars ? thanks 🙂

  17. 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.  

  18. 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! 

  19. 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.

  20. 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. 

  21. 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!

  22. 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? 

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

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

  24. 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.

  25. 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!

  26. 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!

  27. 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!

  28. Bethica Loney says:

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

  29. Sarah @ ReFlawed says:

    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!!!!!!!!!!!!!! 

  30. 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

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