This homemade vanilla almond granola is a sweet, crunchy breakfast treat that fills your kitchen with incredible aromas while baking. Perfectly balanced with warm cinnamon, rich vanilla, and toasty almonds, this granola makes store-bought versions pale in comparison.
Why You’ll Love This Recipe
This vanilla almond granola recipe will quickly become a staple in your kitchen. It’s incredibly versatile – enjoy it with milk, sprinkled over yogurt, or simply by the handful as a snack. The recipe is naturally vegan and can be gluten-free when using certified gluten-free oats. The deep vanilla flavor combines beautifully with toasty almonds, creating a perfect balance of sweetness and crunch. Plus, making granola at home allows you to control the ingredients, avoiding the excessive sugars and preservatives found in commercial varieties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned whole rolled oats form the hearty base of this granola, providing a satisfying chew and substantial texture. They’re packed with fiber and create those perfect crunchy clusters we all love in granola.
Slivered or sliced almonds add a wonderful toasty flavor and substantial protein boost. They become perfectly golden and fragrant during baking, contributing both nutrition and a satisfying crunch to each bite.
Ground cinnamon brings a warm, aromatic spice that enhances the vanilla and complements the nuttiness of the almonds. It adds depth without overwhelming the other flavors.
Salt is essential for balancing the sweetness and enhancing all the other flavors. Even this small amount makes a noticeable difference in the final taste.
Pure maple syrup serves as both sweetener and binder, helping create those delicious clusters. Its natural caramel notes work beautifully with the vanilla and almond flavors.
Coconut oil helps create that perfect crunchy texture when baked. It also adds a subtle richness that butter alternatives can’t match, while keeping the recipe vegan-friendly.
Almond extract intensifies the nutty flavor profile, making the almond presence more pronounced even with a modest amount of nuts in the recipe.
Pure vanilla extract is used generously here to create the signature flavor. The tablespoon might seem excessive, but it creates that rich, aromatic quality that makes this granola special.
Directions
- 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 melted 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 out onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely—as the granola cools, it becomes crunchy.
Servings and Timing
This recipe yields approximately 2.5-3 cups of granola, which serves about 5-6 people (about 1/2 cup per serving). Preparation takes just 10 minutes, while baking requires 45 minutes. With cooling time, the total time investment is about 1 hour and 15 minutes, but most of that is hands-off. The granola needs to cool completely to achieve its signature crunch, so factor in at least 20-30 minutes of cooling time after baking.
Variations
Fruit and Nut Paradise: Add 1/2 cup of dried cranberries, cherries, or raisins after baking, along with 1/4 cup of chopped walnuts or pecans for additional texture and flavor.
Chocolate Lover’s Granola: Mix in 1/3 cup of dark chocolate chips or cacao nibs after the granola has completely cooled for a decadent twist.
Coconut Bliss: Add 1/2 cup of unsweetened coconut flakes during the last 15 minutes of baking for a tropical variation.
Pumpkin Spice Granola: Replace the cinnamon with 1 teaspoon of pumpkin pie spice and add 1/4 cup of pumpkin seeds for a fall-inspired variation.
Honey Almond: Substitute honey for maple syrup (note: this makes the recipe non-vegan) for a different flavor profile that pairs wonderfully with the almonds.
Storage/Reheating
Store your cooled granola in an airtight container at room temperature for up to 3 weeks. For longer storage, you can keep it in the refrigerator for up to 2 months, which helps preserve the freshness of the nuts.
If your granola loses some of its crunch over time (particularly in humid environments), you can easily revive it. Simply spread it on a baking sheet and warm it in a 300°F oven for about 10 minutes, then let it cool completely before returning it to an airtight container.
Freezer storage is also an excellent option for this granola. Store in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Allow it to come to room temperature before serving, or enjoy it still slightly chilled for an interesting texture contrast.
FAQs
Why didn’t my granola get crunchy?
Granola achieves its signature crunch during the cooling process. If your granola still seems soft after baking, ensure you’re allowing it to cool completely undisturbed on the baking sheet. Also, make sure you’re baking at the correct temperature and stirring at the recommended intervals to promote even cooking.
Can I use quick oats instead of rolled oats?
Quick oats aren’t recommended for granola as they’re partially cooked and cut finer, resulting in a less desirable texture. Stick with old-fashioned rolled oats for the best texture and those lovely clusters.
How can I make bigger granola clusters?
For larger clusters, avoid stirring the granola too frequently during baking. You can also press the mixture firmly onto the baking sheet before baking and wait until it’s partially cooled before breaking it into clusters.
Is this granola healthy?
While healthier than many store-bought varieties that contain refined sugars and preservatives, this granola does contain natural sugars from maple syrup. It offers nutritional benefits from oats, almonds, and natural ingredients, but should be enjoyed in appropriate portions as part of a balanced diet.
Can I reduce the amount of maple syrup?
Yes, you can reduce the maple syrup to 1/3 cup if you prefer less sweetness. However, keep in mind that the syrup also acts as a binder, so reducing it too much may affect how well the granola clusters form.
Why use coconut oil instead of other oils?
Coconut oil creates a wonderful crisp texture when cooled and complements the flavors in this recipe. You can substitute with another neutral oil like avocado or light olive oil, but the texture may differ slightly.
Can I make this nut-free?
Absolutely. Substitute the almonds with seeds like pumpkin, sunflower, or hemp seeds. Also remember to omit the almond extract and perhaps increase the vanilla to compensate.
Is a full tablespoon of vanilla extract really necessary?
Yes! The generous amount of vanilla extract creates the signature flavor profile of this granola. It might seem excessive, but it delivers an amazing depth of flavor that sets this recipe apart.
How can I tell when my granola is done baking?
The granola is done when it’s golden brown and fragrant. Remember it will still be soft when you remove it from the oven and will crisp up as it cools.
Why do I need to stir the granola during baking?
Stirring promotes even browning and prevents burning, especially around the edges of the baking sheet. However, if you want bigger clusters, stir very gently and less frequently.
Conclusion
This Vanilla Almond Granola is more than just a breakfast food—it’s a versatile, wholesome treat that brings gourmet flavor to your everyday routine. The perfect balance of sweet maple syrup, aromatic vanilla, and crunchy almonds creates a granola that’s far superior to any store-bought version.
Whether you’re sprinkling it over yogurt for breakfast, adding it to a parfait for dessert, or enjoying it by the handful as a satisfying snack, this granola brings both nutrition and indulgence to your day. The simple process of making it fills your home with an irresistible aroma and rewards you with a jar full of crunchy goodness that makes mornings something to look forward to.
Make a batch this weekend and discover how easy and rewarding it is to create your own signature granola. Your breakfast routine will never be the same again.
Print
Vanilla Almond Granola
- Total Time: 1 hour, 15 minutes
- Yield: 2.5-3 cups
- Diet: Gluten Free
Description
Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, because healthy homemade granola is easy! This recipe is vegan, egg free, and gluten free (if using certified GF oats).
Ingredients
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)
Instructions
- 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 melted 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 out onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely—as the granola cools, it becomes crunchy.
Notes
Ensure oats used are certified gluten free if needed.
Store granola in an airtight container to maintain freshness.
Feel free to add dried fruit or other nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
