An easy recipe for Vanilla Almond Granola made with rolled oats and almonds, sweetened with pure maple syrup and free of refined sugars. Enjoy it for breakfast, as a snack, or layered in a parfait for dessert.
This simple gluten-free Vanilla Almond Granola uses pantry staples: old-fashioned rolled oats, sliced almonds, almond butter (optional), and a touch of maple syrup for natural sweetness. It bakes up crunchy and fragrant and is easy to make at home, so you may never need to buy commercial granola again.
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How to Make It
Prepared with simple baking ingredients, this almond butter granola can be mixed, baked and ready to eat in under an hour.
Below is an overview of the ingredient options and the step-by-step process. The full ingredient amounts and detailed instructions are included in the recipe card at the end of this post.
Ingredients Overview
- Old-fashioned or rolled oats: Use certified gluten-free oats if needed.
- Raw almonds: Sliced, slivered, or roughly chopped whole almonds. Substitute other raw tree nuts like cashews, walnuts, or pecans for variety and extra crunch.
- Almond butter or any natural nut/seed butter of your choice (optional).
- Maple syrup or honey: Maple syrup keeps the recipe vegan.
- Light-tasting oil such as grapeseed, avocado, canola, or melted coconut oil for flavor.
- Pure vanilla extract: Use a good-quality vanilla for richer flavor.
- Almond extract: A small amount enhances the almond flavor.
- Ground cinnamon: Adds warm spice.
- Salt: Balances and enhances the flavors.
Variations
- Nut-free option: Omit almonds and substitute pumpkin seeds or sunflower seeds.
- Add dried fruit: Stir in dried blueberries, cherries, cranberries, raisins, or coconut after the granola has cooled. Large flaked coconut can be added before baking.
- Change the spices: Try nutmeg, cardamom, or ground ginger to suit your taste.
Steps Overview
- Line a rimmed baking sheet with parchment paper and preheat the oven.
- Combine the dry ingredients in a large bowl.
- Whisk the wet ingredients together in a medium bowl.
- Pour the wet mixture over the oats and almonds, then stir until everything is evenly coated.
- Spread the mixture on the prepared baking sheet and press it into an even layer to encourage clusters.
- Bake at a low temperature for about 15 minutes, then gently flip or stir sections and bake another 10–15 minutes until golden and fragrant. Watch closely near the end to prevent burning.
- Remove from the oven and let cool on the tray; the granola will crisp as it cools.
Tip: To preserve clusters, flip small sections with a spatula rather than stirring the whole pan.
Serving Suggestions
Serve this vanilla almond granola with milk for a quick breakfast.
Add fresh berries—blueberries, raspberries, blackberries—or sliced strawberries and bananas for a fruity bowl.
Top smoothie bowls with a handful of granola for texture and crunch.
Enjoy it by the handful as a portable snack.
Make a yogurt bowl: Spoon half a cup of yogurt and top with 1/4 to 1/3 cup of granola for a balanced breakfast.
Granola Yogurt Parfait: Layer yogurt, granola and fresh fruit or fruit spread in a glass or small jar for a healthy breakfast or dessert.
Storage Instructions
Store cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed bag for up to three months; thaw at room temperature before using.
Frequently Asked Questions
Homemade granola made with whole ingredients and modest amounts of unrefined sweetener is a healthier option than many store-bought varieties. Rolled oats provide fiber and some protein.
There are approximately 225 calories per serving for this recipe. This estimate excludes any milk, yogurt, or optional additions.
This granola contains roughly 6 grams of protein per serving.
Enjoy!
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More Breakfast Recipes
- Homemade Maple Pecan Granola
- Pumpkin Seed Granola
- Toasted Muesli
- Homemade Coconut and Seed Bars
- Quinoa Breakfast Bowls
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Vanilla Almond Granola Recipe
Ingredients
- 3 cups old fashioned rolled oats
- 3/4 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup maple syrup (up to 1/2 cup for sweeter granola)
- 1/4 cup grapeseed oil (or coconut/other light oil)
- 1/3 cup almond butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl combine rolled oats, sliced almonds, cinnamon and salt.
- In a medium bowl whisk together almond butter, maple syrup, oil, vanilla and almond extract.
- Pour the wet ingredients over the dry ingredients and mix until oats and almonds are evenly coated.
- Spread the granola in an even layer on the prepared baking tray and press down slightly to form clusters.
- Bake 15 minutes, stir or flip small sections, then bake another 10–15 minutes until golden and fragrant. Watch closely near the end.
- Allow granola to cool on the tray, then store in an airtight container.
Notes
- Use certified gluten-free oats for a gluten-free granola.
- To keep clusters, flip small sections with a spatula instead of fully stirring.
- Store at room temperature in an airtight container for up to two weeks, or freeze up to three months.
Nutrition
This post has been updated with additional information. The recipe remains the same.