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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. 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 🙂

  2. 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!

  3. I have made this for my husband a few times now and he loves it! And the whole house smells sooo good. Thank you for sharing this recipe, it’s delicious.

  4. 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! 

  5. 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!

  6. 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.

    1. It’s not a wet granola at all 🙂 See my make ahead tip for how to store it.

  7. 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!!

  8. 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?

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

  10. My son thinks it is the best granola ever!! I added 3/4 cup of walnuts and 3/4 cup of quinoa. Delicious :0)

  11. 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!

  12. 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!?

  13. 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.

  14. 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!!

  15. Would canola or vegetable oil work instead of coconut?

  16. 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.

    1. Thank you very much for the alternative baking tip. I throw this together and bake for the 10min @375°, turn it off and go upstairs to go to bed. I LOVE this Granola!!! When I wake up in the morning it is perfection! Crispy, Clusters of Delicious Granola Heaven!

    1. Hi Trudy! You sure can, but the granola won’t have as much texture without those big pieces of oats.

  17. 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?

  18. 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!

  19. I really liked this granola recipe and it was surprisingly filling! Unlike the store brands, it’s not too sweet and perfect for eating as cereal or adding to yogurt. Thanks for the recipe!

  20. I cannot get enough of this granola. The flavors and textures are amazing! I agree with one of the other writers that I won’t ever buy granola again! This is just wonderful!

  21. Love this! My kids and hubby are always asking me to make it! Thank you!

  22. This is amazing granola and definitely my “go to” recipe! The only issue I have is mine only needs to bake for 30 minutes. When I put it in for 45 it’s over-cooked.

    1. I’m glad you enjoy it! Have you ever tested the temperature of your oven with an oven thermometer?

  23. Thank you so much! This is a new family favorite and pantry staple for us.

  24. love, love, love.
    I’ll never buy granola again!!!
    Added benefit is the fibre and low sugar content.
    Its perfection.

  25. I’ve been making this granola regularly for years! It’s amazing! Just some things I’ve learned- I always make a double batch and put three egg whites in the wet mixture. This makes for really clumpy, crunchy granola. Today, in an homage to fall, I used pecans and maple extract (instead of almond and almond extract) and it is incredible!

  26. I plan to make this for Christmas gifts. Personally, I like a little dried fruit in my granny. But what is your opinion? Yes or no about adding dried fruit? Is there any pros or cons to adding dried fruit or just personal preference?

    1. Hi Tatum, It’s just personal preference! I do have several other flavors of granola recipes that use dried fruit!

  27. The recipe calls for slivered almonds, but the pictures look like sliced almonds. Will that make a difference in how long it bakes and/or in the texture?