Vanilla Almond Granola
Vanilla almond granola is a simple, everyday staple that works just as well for quick breakfasts as it does for snacking. This version is made with old fashioned oats, chopped almonds, honey, and coconut oil, with vanilla and almond extract adding a warm, bakery-style flavor without making the granola overly sweet.
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A Quick Look at the Recipe
✅ Recipe Name: Vanilla Almond Granola
🕒 Ready In: ~35 minutes
👪 Serves: About 4 cups
🍽 Calories: ~240 per serving (estimated)
🥣 Main Ingredients: Old fashioned oats, almonds, honey, vanilla extract
📖 Dietary Info: Naturally sweetened; dairy-free; gluten-free
👌 Difficulty: Easy - mix, bake, cool
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Baked low and slow, the granola turns golden and crisp with plenty of texture, then firms up as it cools to create those larger clusters everyone looks for. It's an easy, dependable recipe that's great for meal prep and keeps well, making it a practical alternative to store-bought granola with a cleaner ingredient list and familiar flavor.
If you enjoy simple breakfast recipes like this, you may also like our Healthy Banana Oat Muffins, Greek Yogurt Bagels, or Avocado Egg Toast that are easy to prep ahead and work well for busy mornings.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Vanilla Almond Granola:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Vanilla Almond Granola:
- Recipe Notes & Tips:
- How to Store:
- Vanilla Almond Granola FAQs:
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- Vanilla Almond Granola
Why You'll Love this Vanilla Almond Granola:
Classic flavor: Real vanilla bean paste and almond extract give the granola a warm, bakery-style taste.
Crisp clusters: Letting the granola cool undisturbed helps it set into those larger, crunchy clusters.
Not overly sweet: Lightly sweetened with honey for balanced flavor.
Great for meal prep: Keeps well and is easy to make ahead for breakfasts or snacks.
Versatile: Enjoy it with yogurt, milk, or on its own by the handful.
Key Ingredients:
- old fashioned oats. Provide the hearty, chewy base. Avoid quick oats, which can turn soft instead of crisp.
- almonds. Add crunch and nutty flavor. Use chopped raw almonds so they toast evenly during baking.
- honey. Naturally sweetens the granola and helps it form those irresistible clusters. Maple syrup can be used as an alternative.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different nut: Swap the almonds for pecans, walnuts, or cashews, or use a mix of nuts if you prefer.
- Make it nut-free: Omit the almonds and replace them with sunflower seeds or pumpkin seeds for a similar crunch.
- Change the sweetener: Maple syrup can be used in place of honey for a slightly different flavor.
- Add extras after baking: Stir in dried fruit or chocolate chips once the granola has fully cooled to keep the texture crisp.
How to Make Vanilla Almond Granola:
- Step 1: Preheat oven to 325°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the oats, chopped almonds and salt.
- Step 2: In a separate small bowl, whisk together the honey, melted coconut oil, vanilla extract, and almond extract until smooth.
- Step 3: Pour the wet mixture over the oats and almonds, stirring until everything is evenly coated. Spread the granola mixture in an even layer on the prepared baking sheet.
- Step 4: Let cool completely on the pan without stirring, this helps form larger clusters. Once cooled, break into pieces and store in an airtight container.
Recipe Notes & Tips:
- Don't over bake: Granola continues to crisp as it cools, so remove it from the oven once it's lightly golden and fragrant.
- Stir halfway only: Stirring once during baking helps it cook evenly, but stirring too often will prevent clusters from forming.
- Let it cool completely: Allowing the granola to cool undisturbed on the pan is key for creating larger clusters.
- Break it gently: Once cooled, break the granola into chunks instead of crumbling it too finely.
- Serving Suggestions: Enjoy this vanilla almond granola with Homemade Almond Milk, Pomegranate Smoothie Bowl or pair it with our Yogurt Parfaits.
How to Store:
Room Temperature: Store cooled granola in an airtight container or glass jar for up to 2 weeks. Keep it in a cool, dry place away from direct sunlight.
Freezer: For longer storage, freeze in an airtight container or resealable freezer bag for up to 3 months. Thaw at room temperature before serving.
Make ahead: This recipe is perfect for meal prep, bake a big batch and portion into jars or bags for grab-and-go breakfasts or snacks.
Vanilla Almond Granola FAQs:
To get crunchy clusters, press the granola into an even layer before baking, stir only once halfway through, and let it cool completely on the pan without stirring. As the granola cools, it firms up and naturally forms larger clusters.
Granola can turn out soft if it's underbaked or stirred too often. Baking until lightly golden and allowing it to cool fully on the pan helps it crisp properly. Humidity and excess liquid sweetener can also affect texture.
Yes. Dried fruit or chocolate chips should be added after the granola has completely cooled to prevent burning or melting and to keep the texture crisp.
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Vanilla Almond Granola
Ingredients
- 3 cups old fashioned oats
- 1 cup almonds, chopped
- ½ teaspoon salt
- ¼ cup honey
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat oven to 325°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, chopped almonds and salt.
- In a separate small bowl, whisk together the honey, melted coconut oil, vanilla extract and almond extract until smooth.
- Pour the wet mixture over the oats and almonds, stirring until everything is evenly coated.
- Spread the granola mixture in an even layer on the prepared baking sheet.
- Bake for 25-30 minutes, stirring halfway through, until golden brown and fragrant.
- Let cool completely on the pan without stirring, this helps form larger clusters.
- Once cooled, break into pieces and store in an airtight container.
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Nutrition
Notes
- Don't over bake: Granola continues to crisp as it cools, so remove it from the oven once it's lightly golden and fragrant.
- Stir halfway only: Stirring once during baking helps it cook evenly, but stirring too often will prevent clusters from forming.
- Let it cool completely: Allowing the granola to cool undisturbed on the pan is key for creating larger clusters.
- Break it gently: Once cooled, break the granola into chunks instead of crumbling it too finely.
- Serving Suggestions: Enjoy this vanilla almond granola with Homemade Almond Milk, Pomegranate Smoothie Bowl or pair it with our Yogurt Parfaits.
My kids ask me to make this at least once a week!