Sweet & crunchy vanilla almond granola is easy to make and tastes about a thousand times better than store-bought. Wholesome oats and almonds cluster together with the sweet flavors of maple syrup and vanilla, without the long list of unrecognizable ingredients. Sprinkle it over yogurt for breakfast or enjoy it on its own as a snack you can take on the go—this delicious homemade granola is a reader favorite for a reason!
I originally published this recipe in 2014 and have since added new photos.
I have several recipes for homemade granola on my site, like pumpkin spice granola and chocolate peanut butter granola, but this vanilla almond granola is the gold standard. My flagship granola, if you will. Aromatic vanilla, pure maple, almond, and cinnamon mingle together in perfect harmony, bite after crunchy bite. This stuff is seriously the best.
Since I first published this recipe many years ago, I still make it regularly. Sprinkled on yogurt or oatmeal, served in a bowl with milk, used as a garnish on maple vanilla baked pears or a bowl of fresh berries, or simply enjoyed with a spoon, my vanilla almond granola is a staple in many other kitchens, too:
One reader, Sheila, commented: “This granola is delicious and so easy to make. My husband, who never met a granola he liked, puts this on his oatmeal every morning and on his yogurt as well. I will never buy granola again. I added some pepitas before cooking and cranberries afterward... ★★★★★”
One reader, Christina, commented: “I have made this granola so many times that I’ve lost count. My friends and family all love ‘my’ (i.e., Sally’s!) granola and I get so many requests to make it! It’s great to have on hand for a quick breakfast for the kids but it’s rare that it lasts more than a day in our house! ★★★★★”
And one reader, Brittany, commented: “I made this twice just this week! My whole family absolutely loves it! So glad for a healthier and tastier option to store-bought and it’s so quick and easy to make. Can’t go wrong with this recipe! ★★★★★”
Here’s Why You’ll Love This Granola
- 8 simple, recognizable ingredients
- Crunchy, nutty, a little salty, a little sweet
- Sweetened naturally with pure maple syrup—no refined sugars
- As delicious as a snack on its own as it is over yogurt for breakfast
- Unlike store-bought granola, you have control over the ingredients
- Easy to make—only 3 steps! Wonderful recipe for beginner bakers
- And homemade granola makes a great gift!
- Vegan, egg free, and gluten free (if using certified-GF oats)
See all vegan recipes, all egg-free recipes, and all gluten free recipes.
8 Simple, Recognizable Ingredients
- Oats: Old-fashioned whole rolled oats are key in this recipe, making up the bulk of the dry ingredients. I don’t recommend quick or instant oats here.
- Sliced Almonds: Almonds add crunch, texture, and flavor. I usually use sliced, but you can use slivered or roughly chopped almonds instead. Raw or roasted—the choice is yours!
- Cinnamon: A little cinnamon lends its warmth to the flavor of this granola.
- Salt: Just a pinch, to enhance all the flavors.
- Pure Maple Syrup: Pure maple syrup adds flavor and sweetness, and you’ll appreciate that the sugar in this recipe is natural and unrefined. It also helps bind the ingredients together.
- Coconut Oil: Do not leave this out! Coconut oil is the key to the CRUNCH in every cluster, just like when we make granola clusters. You can use vegetable oil or melted butter instead if needed.
- Almond Extract: A touch of almond extract adds the BEST flavor to this granola. The smell brings to mind sugar cookies and birthday cake pancakes!
- Vanilla Extract: We’re using a whole Tablespoon, for maximum vanilla flavor.
How to Make Vanilla Almond Granola in 3 Steps
This recipe only has 3 steps. That’s it! Honestly, it’s starting to sound like going to the store to buy granola is way more work.
- Mix together dry ingredients.
- Mix together wet ingredients.
- Combine the wet + dry, spread on a baking sheet, and bake for 45 minutes, stirring every 15 minutes.
Let the granola cool completely on the baking sheet. This is where a lot of the crispy-crunchiness happens.
Once you’ve tried these naturally sweetened, nutty clusters, I’m confident you won’t want to go back to the pricey store-bought stuff.
More Homemade Favorites
- Healthy Bran Muffins
- Chocolate Crunch Granola
- Whole Wheat Pancakes
- Pumpkin Spice Granola
- Homemade Fig Bars
Vanilla Almond Granola
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 15 minutes
- Yield: 2.5-3 cups
- Category: Snacks
- Method: Baking
- Cuisine: American
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
- 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.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula
- Almonds: Sometimes I use honey roasted slivered almonds from Trader Joe’s—they’re delicious! If you use honey roasted almonds, the granola will no longer be vegan.
Reader Comments and Reviews
This recipe is amazing! It has given my daughter a quick and nutritious breakfast and snack option with yogurt. Making a double batch today! Quick question: Is the parchment paper to absorb oils and help with “the crunch” or simply to keep the pan clean? Love your recipes. Thanks!
Hi Jonna, we’re so glad you enjoy the granola! The parchment paper helps prevent the granola from sticking to the pan.
I love this recipe! It was so easy and delicious! I cannot believe how easy it is to make granola. Thank you! I am making bagels next, and ordered Barley Malt Syrup! My daughter introduced your web page to me, and I’m making the red velvet cupcakes next week. My friend made them and I asked for the recipe. It was your recipe! Thank you for all these yummy recipes.
Can I use slivered almonds instead of sliced?
Absolutely!
This sounds so good! Will it still work if I use whole almonds instead of sliced?
Hi Shannon, if using whole almonds, we’d recommend roughly chopping them.
This tasted great and exactly how I had hoped, but mine didn’t stick together in chunks at all – every single piece remained loose and separate?
Just tried this for the first time last night, so yummy!! Thanks for sharing your recipe.
My daughter also loved it and we made yogurt parfaits with it:)
This recipe is one of the few that has been in rotation since the first time almost 4 years ago. So amazingly good and versatile- I often make it with walnuts or pecans and am trying it with some crystallized ginger today. So good on my daily yogurt and berries. Thank you so much Sally!!
Best granola ever! Just made this the other day; I left out the almonds this time because I made the granola for a peanut butter smoothie bowl. I ended up adding raisins to half of it and it was delicious. It was the perfect sized batch (filled up two 16 oz jars). By far the best granola I’ve ever made! I loved the almond extract (it added a great flavor!). Perfect amount of sweetness and a great topping for a bowl or smoothie or just on it’s own. Will definitely make again!
If you were to sub butter, how much butter would you suggest? And any other sugar ideas besides honey and maple? Not a fan of the flavor those bring. We love the low fat vanilla almond granola from Trader Joe’s, but since becoming celiac, I’m on the hunt to make a copy cat that’s gluten free.
Hi K, you can use the same amount of melted butter instead. We haven’t tested it, but you could try agave as a sweetener/binder instead. Let us know if you do!
I seriously make this recipe once a month! It is so easy to make. I often add chopped dried apricots, dates , or cranberries. We sprinkle the granola over our fresh fruit salad everyday. It’s simply the best!!
I’d give it 10 stars if possible. While I have never been disappointed with any of Sally’s recipes, this one is especially good. I made it exactly as directed, including baking for the full 45 minutes, and it is perfect. Thanks for another “keeper.”
I love the granola recipe , but can I add coconut to it? And if so do I toast it ahead of time?
Hi Dawn, we can’t see why not! No need to toast it in advance. It will get slightly toasted if you bake it with the granola, but if you don’t want it toasted, you can add it closer to the end of bake time or even after it has cooled.
For Dawn: I add coconut almost every time. I like it toasted so just mix it in with the other ingredients. As k make this Avery few weeks I have also added flax seeds, pecans, dried cranberries, orange zest and diced candied ginger to mix things up. Usually sprinkle on a LITTLE brown sugar and grind a bit of salt on top before baking. We love this granola!
Love this granola- very tastey- delicious- healthy
Best granola – and easy to make–I LOVE it! I’ve made this numerous times for my family and friends who all rave about the flavor. I’ve found that reducing the time in oven to 10 mins x3 rather than 15 is perfect for my oven. Adding 2 mins at the end might be necessary, depending on how toasted you prefer. I agree with others who’ve suggested that the maple syrup should be at room temp – if you forget, just pop in the microwave with the coconut oil for about 10 seconds before adding to the dry ingredients.
Outstanding recipe! Since I can’t have sugar I did sub the maple syrup with Smucker’s sugar free breakfast syrup. Worked like a charm!! I also added a bit of toasted coconut. Very, very good!! I will make this regularly! Thank you!!
I can’t eat sugar for to an infection. What can I substitute for the maple syrup which has sugar?
Hi Linda, the maple syrup is important not only for taste, but it helps bind the ingredients together. Honey could work as a substitute, but keep in mind that it is an unrefined sugar as well. We haven’t tested a version without any sugar at all.
This is a delicious granola. I’ve made it now for a few months and it’s always perfect. I have added pumpkin seeds & chopped pecans to your recipe—both are delicious! I eat a quarter cup with my yogurt every morning. Thank you so much! Oh, I usually add about a teaspoon of vanilla powder to my dry ingredIents. And, instead of just cinnamon powder, I use half cinnamon & half cardamom, because I love cardamom with cinnamon.
Even if I make a minor change like that, I only do it after I’ve made your recipe exactly as written… And I love your site! I’ve not made a recipe that I didn’t just love, yet!
This is a great recipe. I agree with others who said this almost burned. I use your recipes alot and have never had one be so off. I really think 250 degrees and stir every 15 mins for 45 mins is the way to go. I used what I had in my pantry – pecans, melted butter and omitted the almond extract.
Really enjoyed this! The only suggestion I would make is to have your maple syrup at room temp before adding it to the melted coconut oil.
this granola tasted amazing! however after two rounds of 15 min in my 300° oven, it was definitely done. got very brown very quick, and i feared leaving it in the last 15 min would burn it.
for reference i have a GE Cafe model double oven!
All ovens are different, and it’s great you caught that! I’m glad you enjoyed it.
Fabulous granola! The coconut oil and its saturated fat scares me a bit.
This sounds very good. I want to try it! Do you have a nutritional value on the recipe? Calories for example.
Hi Dee, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Such a great recipe!! Easy to make and just delicious!! I’ll make a double batch next time.
This granola is so good and so easy. It was my first time making granola but I will only make it (and not buy it) from now on! Even my young kids loved it to snack on.
mine got too brown and tasted burnt. 300 degrees is too hot. Tasted awful!
Hi Judy, we’re so sorry yours turned out that way. Some ovens run hotter than others, so if you decide to make this again in the future, certainly feel free to reduce the oven temperature a bit. Thank you for giving it a try!
What can I use as a substitute for the coconut oil:
Hi Kathy! You can use vegetable oil or melted butter instead if needed.
Excellent! I used olive oil and toasted pecans and added shredded coconut… so good! I would have preferred more clumps/clusters for easy, less messy snacking but it’s delicious and will prob help it last a little longer vs always reaching for another cluster to munch on! Great recipe!
Recommendation for coconut oil? Seen refined or not? Never used coconut oil yet in recipes! Thx!
You can use either refined or unrefined. Unrefined will have a stronger coconut flavor.
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!