The secret to truly delicious granola? It's all in the texture. This homemade vanilla almond granola gets its crave-worthy crunch from a combo of whole almonds, sliced almonds, and large flake oats. Every bite is a little different, which makes it super satisfying and delicious. Plus, it's naturally sweetened and consists of only 8 ingredients!
Quick overview (for the skimmers)
✅ One bowl
✅ 8 ingredients
✅ Naturally sweetened
✅ Low-oil
✅ Customizable + budget-friendly
If you've never made granola from scratch before- don't worry. If you can stir and set a timer, you're already winning. 🙌
This homemade, easy granola recipe is golden, just sweet enough and ridiculously easy to make. No stove. No weird ingredients. Just one bowl, a quick mix, and into the oven it goes.
It's also a total breakfast (and snack) upgrade. I love tossing it over my Yogurt Chia Pudding, a jar of Almond Milk Overnight Oats, or my Spinach Banana Pancakes.
For more granola recipes check out my Applesauce Granola recipe.
Why make your own granola at home
This granola recipe proofs that making your own granola at home takes no time at all but comes with many benefits.
- Wholesome ingredients: You have full control over the type and amount of sugars and fats used. Most store-bought granolas sound healthy, but often sneak in things like glucose syrup or added oils. This version is clean, clear, and homemade from scratch. It uses only small amounts of coconut oil and is naturally sweetened with maple syrup. No refined sugar, no artificial flavors!
- Cost-effective: You get more for your money, and it's fresher.
- Customization: You can adjust the ingredients to fit specific dietary needs or flavor preferences (i.e. gluten-free, vegan).
Ingredients & substitution notes
- Almonds: I like to use a mix of sliced and whole ones for texture. Blanched or skin-on both work great. I also stick to organic almonds when possible.
- Large flake oats: Choose gluten-free oats if needed. I don't recommend using any other type of oats such as steel cut or quick oats.
- Melted coconut oil: Adds some very subtle coconut flavors and helps things crisp up. You could use olive oil instead but note that the taste might be slightly detectable.
- Cinnamon: Can be replaced with other warm spices or skip it entirely if someone in your house isn't a fan.
- Maple syrup: I recommend using pure maple syrup without any additives! Could be replaced with honey.
- Vanilla extract: The star of the show so this recipe uses lots of it!
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Add all the dry ingredients to a large bowl and give it a good stir.
Step 2: Whisk together all the wet ingredients in a separate bowl.
Step 3: Combine wet and dry ingredients and stir until everything is coated equally.
Step 4: Transfer the granola mix to a baking sheet lined with parchment paper and bake for 40 minutes.
Top tips
- Go easy on the temperature: Bake it low and slow- around 35-40 minutes. This helps it toast evenly without burning.
- Want big crunchy clusters? Press the mix down with a spatula and don't stir while baking but make sure to watch it closely to prevent burning.
- Let it cool completely on the tray before touching- this helps it crisp up.
- Toast add-ins separately: If using coconut chips or chocolate, mix them in after baking to avoid burning.
- Making this for kids? For toddlers or little ones, you could skip the whole almonds and just use sliced ones- or even chopped almonds. You can also bake it a little less for a softer texture.
- Watch the portion sizes: While nutritious, granola is also nutrient-dense, and it doesn't take much to be filling. I usually use 2-3 tablespoons as a crunchy topping rather than a big bowl.
Variations & add- ins
- Dried fruits: Cranberries, raisins, chopped apricots, goji berries.
- Seeds: Pumpkin, flax or sunflower seeds- all of them would make a great addition and add some nutrients as well.
- Spices: Hate cinnamon like my husband? Swap in pumpkin spice or nutmeg. Add what you love, leave out what you don't.
- Almond extract: For even more almond flavor add a tsp.
- Coconut chips: Add once it's cooled or for the last 10 minutes of baking.
- Chocolate chips: Add once it's cooled completely.
Serving suggestions
Let's be honest, I could eat this by the handful, but here's how I usually enjoy it:
- On Breakfast Dishes
- Overnight oats: Kefir Overnight Oats, Protein Overnight Oats, Coconut Milk Overnight Oats
- Chia pudding: Apple Chia Pudding, Salted Caramel Chia Pudding
- Pancakes & waffles: Sprinkle over Vegan Applesauce Pancakes or my No-Milk Waffles
- As a Snack
- On top of a smoothie like my Frozen Fruit Smoothie Without Yogurt
- Layered in a jar with yogurt and berries for a little grab-and-go parfait
Bonus idea: This vanilla almond granola makes such a lovely homemade gift. Just pop some into a glass jar, tie on a little handwritten label or ribbon, and you've got an easy, thoughtful present for teachers, neighbours, or anyone who needs a little breakfast magic.
Storage
- Room temp: Store in an airtight container for up to 2 weeks.
- Freezer: Yep, you can freeze it! Just let it come to room temp before using.
FAQ
Well the oil helps with making things crunchy but you could either skip it entirely or try my oil-free unsweetened Applesauce Granola instead.
Let it cool completely and store in a sealed container. Moisture is the enemy of crunch.
Just make sure to use certified GF oats and you're good to go.
Related recipes
Looking for more granola recipes? Try these:
📖 Recipe
Vanilla Almond Granola
Equipment
- 1 large bowl + spatula
- 1 baking sheet with parchment paper
Ingredients
- 2 cups (230 g) large flaked oats
- 1 cup (100 g) sliced almonds *or slivered works as well
- 1 cup (170 g) whole almonds
- ½ teaspoon ground cinnamon
- ⅛ tsp salt
- ⅓ (100 g) maple syrup
- 2 tablespoon vanilla extract
- 2 tablespoon coconut oil *melted
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all the dry ingredients.2 cups large flaked oats, 1 cup sliced almonds, 1 cup whole almonds, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
- In a separate small bowl, whisk together all the wet ingredients.2 tablespoon vanilla extract, ⅓ maple syrup, 2 tablespoon coconut oil
- Pour the wet mixture over the dry ingredients. Stir thoroughly until all the oats and nuts are evenly coated.
- Spread the granola mixture evenly on the prepared baking sheet. Bake at 325°F (160°C) for 40 minutes or until golden brown on the center rack, stirring every 10 minutes. If you prefer clusters, stir less often but watch the granola closely to prevent it from burning.
- Let the granola cool on the pan - it will crisp up as it cools. Store in an airtight container at room temperature for up to 2 weeks.
Video
Notes
- Go easy on the temperature: Bake it low and slow- around 35-40 minutes. This helps it toast evenly without burning.
- Want big crunchy clusters? Press the mix down with a spatula and don't stir while baking but make sure to watch it closely to prevent burning.
- Let it cool completely on the tray before touching- this helps it crisp up.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
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