Vanilla Almond Granola
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Vanilla almond granola is a wonderful blend of rolled oats and almonds with rich vanilla flavor. It’s a sweet, sticky, and crunchy granola that is easy to make and tastes so much better than store-bought!
I almost always have a bag of homemade granola in my pantry. Once you start making your own, it’s surprisingly hard to go back to store-bought versions. Homemade granola has better flavor, better texture, and none of the fillers or overly sweet ingredients that often sneak into packaged options. Plus, it’s incredibly satisfying to pull a jar of crunchy granola off the shelf knowing you made it yourself.
One of my go-to versions is this vanilla almond granola. The warm vanilla and nutty almond flavors pair perfectly with the sweet, crisp oats, creating a granola that’s balanced and not overly sugary. It’s fantastic sprinkled over yogurt, poured into a bowl with milk, or even grabbed by the handful for a quick snack. Once you try it, this is the kind of staple you’ll want to keep stocked at all times.
Variations to try
- Turn this into vanilla almond agave granola by swapping the honey with agave syrup.
- Use chopped almonds for extra crunch.
- Or swap the almonds for pecans or walnuts.
- Add a few handfuls of raisins or cranberries when the granola comes out of the oven.
- Mix in some chocolate chips as the granola is cooling – you’ll want them to melt into the oats a little, but not too much.
- Increase the cinnamon to 1 teaspoon for extra cinnamony flavor.
What to eat with granola
Granola makes the best quick and easy breakfast! These are some of the ways that we like to serve it:
- With plain yogurt (or my homemade coconut yogurt) and a little maple syrup drizzled over the top.
- Add some fresh berries – strawberries, raspberries, blackberries, or blueberries.
- Top a smoothie bowl with a handful of this vanilla almond granola.
- Sprinkle some over ice cream.
Vanilla Almond Granola Recipe
Ingredients
Instructions
- Preheat your oven to 300 degrees Fahrenheit. Add the oats and almonds to a large mixing bowl. See notes.3 cups old-fashioned rolled oats, 1 cup sliced or slivered almonds
- In a medium-sized bowl, whisk the honey, oil, vanilla extract, almond extract, cinnamon, and salt. Pour this mixture over the oats and mix so that they are well-coated.½ cup honey, ¼ cup light-flavored oil, 2 tablespoons vanilla extract , ½ teaspoon almond extract, ½ teaspoon ground cinnamon, ¼ teaspoon sea salt
- Line a baking sheet with parchment paper. Transfer the oats to the baking sheet and spread out in an even layer. Bake the granola for 45 minutes, mixing it twice during baking.
- Remove the granola from the oven and let it cool completely before storing it.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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I made a double batch, extended the bake time to 1 hour. Every 15 minutes I stirred and made sure it was stirred well then pat it back down, kept the heat at 300. It came out Perfectly golden, then added the raisins and a few chocolate chip pressed in with parchment paper. I let it sit the rest of the night and broken it up in the morning.
Wow, that sounds like a fantastic way to make it your own! Stirring regularly and adding raisins and chocolate chips is such a tasty upgrade. I love that you let it rest overnight—that’s a great trick for perfect texture. Thanks for sharing your method!
So sad!!!! The bake time is way too long. I baked for 15 mins, stirred and baked for the second round, opened the oven and its burnt!! 45 mins is twice as long as it sound be.
I’m so sorry that this happened to you. I’m curious if you made a half batch of the recipe or had your oven at a higher temperature (it’s supposed to be 300 degrees Fahrenheit.) It’s a recipe I’ve made countless times and 45 minutes is always the sweet spot for me.
Tastes delicious, but I baked for 30 minutes and it was VERY toasty. I’ll try it again but I might lower the oven temp a bit and shorten the baking time two or three minutes. Baking for 45 minutes is going to give you cinders. The only thing I could think that would make the cook time so different is if the oats were in a super thick layer or if there were really big hunks of oats, but mine looked just like the pictures in the recipe so I don’t know.
Very delicious and simple. And I happened to already have all the ingredients! Maybe because I’m at 4100 ft alt, but 45 min was far too long. It was about 1 minute away from being completely burnt. 30-35 minutes was perfect. This will be made weekly!