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.


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


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


  1. 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.

  2. 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.

  3. Gwendolyn I. Harper says:

    Can you change the almonds for walnuts?

    1. Absolutely! Same amount.

  4. 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!!

    1. Haha – looks like many double batches are in your future! I’m happy that you all are enjoying it 🙂

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

    1. Yes, absolutely!

  6. Kristin Thompson says:

    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.

  7. Can I use quick cooking oats? thanks!

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

  8. 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?

  9. 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!

  10. 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!

  11. 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!

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

  13. 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?

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

    1. I’m so glad your family enjoys it, Katy!

  15. Razia Shoaib says:

    Hi Sally. So far I have tried your pizza dough recipe and cinnamon swirl banana bread they were awesome. Today I tried this granola recipe, I only changed maple with honey and butter with vegetable oil and it turned out soooooo good, I also added 1/2 chocolate chips when the granola cooled down and daughter is loving it so much

  16. This granola was delicious. However It was quite flaky, without clusters. Any idea how I can get it to be a bit clumsier?

    1. So I’m curious if you know if there non real maple syrup can be swapped for the real stuff? I really want granola but in the midst of the current pandemic I don’t want to add more stuff to a grocery list.

  17. I’m sorry, typo! Not clumsier, chunkier

    1. Leroi Johnson says:

      Just turn once, pat tight, and let cool completely before taking from pan. Same for all granolas.

  18. Oh my word!!! I love this recipe. I have been trying to lose a few pounds and this has been the ticket. It is very filling and so very delicious. My husband is in love with it as well. I used are honey to sweeten. Well done girl!!! Thanks for sharing

  19. Do you have the nutrition facts and serving size?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  20. Sally, can I use canola oil in place of coconut oil in this recipe?

    1. Yes, that should be just fine.

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

  22. 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!

    1. Lindsay Ytuarte says:

      I like the idea of adding egg whites I make this recipe with butter instead of coconut oil I’m a sucker for something buttery it tastes and smells like homemade oatmeal cookies

  23. 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!

  24. It’s so yummy!

  25. 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?

    1. Either works!

  26. 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.

  27. 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.

  28. This looks delicious! Can I use olive oil?

    1. Yes, that would be fine.

      1. Thank you!

  29. 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!

  30. Sarah Guzman says:

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

    1. You can use the quick oats, but the granola won’t have as much texture.

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