Crunchy, naturally sweet, and packed with nutty flavor, this Vanilla Almond
Granola is a wholesome snack you can feel good about.
Made with fiber-rich oats, heart-healthy almonds, and naturally sweet maple syrup, it’s a plant-based, protein-boosting treat.
Quick to prepare and perfect for breakfast, snacks, or meal prep, it’s a simple way to enjoy satisfying, nourishing crunch every day.
Vanilla Almond Granola
Equipment
- 1 Large Baking Sheet
- Parchment paper or silicone baking mat
- 1 large mixing bowl
- 1 Medium Mixing Bowl
- Whisk
- Silicone spatula
Ingredients
- 2 ½ cups 213 g old-fashioned rolled oats
- ¾ cup 100 g slivered or sliced almonds
- ½ teaspoon ground cinnamon
- Pinch of salt about 1/8 teaspoon
- ½ cup 120 ml pure maple syrup
- ¼ cup 56 g coconut oil, melted
- ¼ teaspoon almond extract
- 1 tablespoon pure vanilla extract
Instructions
- Preheat Oven: Set your oven to 300°F (149°C) and line a large baking sheet with parchment paper or a silicone baking mat. This ensures your granola bakes evenly and doesn’t stick, making cleanup a breeze.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, slivered almonds, ground cinnamon, and a pinch of salt. Stir well to evenly distribute the cinnamon and salt throughout the oats, which helps enhance the nutty flavor.
- Prepare Wet Ingredients: In a medium bowl, whisk together the maple syrup and melted coconut oil until smooth and fully combined. Add the almond extract and vanilla extract, mixing well to infuse the sweet, nutty aroma into the liquid mixture.
- Combine Ingredients: Pour the wet mixture over the oats and almonds. Use a spatula to gently toss everything together, making sure all the oats and nuts are coated with the syrupy mixture. This step ensures each bite is flavorful and lightly sticky, which will help the granola clump slightly as it bakes.
- Bake the Granola: Spread the mixture evenly across the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes. This gentle, slow baking creates a golden, crunchy texture while preventing burning, giving you a perfectly toasted granola.
- Cool Completely: Once baked, allow the granola to cool entirely on the baking sheet. As it cools, it will harden into crispy clusters. Only once fully cooled should you transfer it to an airtight container for storage, preserving its crunch and flavor.
Notes
- Stir the granola during baking to ensure even browning and prevent burning.
- Use a high-quality pure maple syrup for natural sweetness and richer flavor.
- Coconut oil adds crispiness; you can substitute with another neutral oil if needed.
- Granola will harden as it cools, forming crunchy clusters that are perfect for snacking.
- Optional: add dried fruits or chocolate chips after baking to avoid burning.
- Almond extract enhances the nutty flavor, but a few drops go a long way.
Chef’s Secrets: How To Elevate Flavor
To make this granola truly irresistible, pay attention to ingredient quality and layering flavors.
Toasting the oats and almonds slowly allows their natural nuttiness to emerge, while the combination of almond and vanilla extracts adds a depth that makes each bite aromatic and satisfying.
For extra crunch, gently press some of the granola mixture with a spatula before baking to encourage clusters.
You can also experiment with lightly spiced variations by adding nutmeg or cardamom, enhancing warmth without overpowering the natural flavors.
Serving Suggestions: Enjoy Granola Your Way
Vanilla Almond Granola is versatile and can be enjoyed in many ways.
Sprinkle it over yogurt or smoothie bowls for a satisfying breakfast, or pair it with fresh fruit for a mid-morning snack.
It works beautifully as a cereal with milk or plant-based alternatives and even makes a crunchy topping for baked apples or chia pudding.
For a quick energy boost, eat it by the handful on its own—perfect for work, school, or on-the-go.
Storage Tips: Keep Granola Fresh Longer
Store your granola in an airtight container at room temperature for up to three weeks.
Keep it away from heat and humidity to maintain crispiness.
For longer storage, freeze in a sealed bag or container for up to three months—simply thaw at room temperature before serving.
Avoid storing granola with added fresh fruit or yogurt, as moisture will soften the crunch.
Using dry utensils when scooping also helps preserve freshness.
Frequently Asked Questions
1. Can I make this granola nut-free?
Yes! Replace almonds with sunflower seeds, pumpkin seeds, or shredded coconut for a nut-free alternative.
Adjust the quantities slightly to maintain crunch and texture.
2. How can I make clusters instead of loose granola?
Press the mixture gently with a spatula before baking and avoid over-stirring.
Letting it cool undisturbed helps it form larger, satisfying clusters.
3. Is this granola vegan and gluten-free?
Absolutely—when using certified gluten-free oats, this recipe is both vegan and free of common allergens like dairy and eggs.
4. Can I sweeten granola with honey instead of maple syrup?
Yes, though it will no longer be vegan. Honey adds a slightly different flavor and may result in slightly softer clusters, so bake carefully to avoid over-browning.
5. How can I add variety to this recipe?
Consider folding in dried fruits, seeds, or dark chocolate chips after baking.
Spices like cinnamon, nutmeg, or cardamom also add warmth and depth. Just remember to add extras after baking to keep the granola crisp.
