This vegan recipe for Vanilla Almond Granola is made with rolled oats and almonds and doesn't include any refined sugars. Serve this homemade granola with milk or yogurt for a delicious and healthy breakfast!Jump to Recipe Print Recipe
This simple to make gluten-free Vanilla Almond Granola is made with pantry staples and includes old-fashioned oats, crunchy almonds, almond butter (though it can be omitted) and is lightly sweetened with pure maple syrup.
You'll find this crunchy granola made with healthy ingredients is so easy to make at home that you will no longer need to buy it at the grocery store.
How to Make it
As long as you have all the ingredients available, this recipe for Vanilla Almond Granola can be prepared, baked and ready to eat in less than an hour.
Below is an image and list of the ingredients you'll need. Also included are substitutions you can make and step-by-step images for making your own granola. You can find the full recipe with ingredient amounts in the recipe card at the end of the post.
- Old fashioned rolled oats. For a gluten-free granola, be sure to use certified gluten-free oats.
- Raw almonds. Sliced or slivered almonds will do. Or you can roughly chop some whole almonds. Feel free to use other raw tree nuts. Cashews, chopped walnuts or pecans are all great choices and add extra crunch to the granola.
- Almond butter or a natural nut or seed butter of your choice.
- Maple syrup or honey. Though you will want to stick to maple syrup for vegan granola.
- Grapeseed or other light-tasting oil. Melted coconut oil is also a good choice and tastes delicious in this granola.
- Vanilla extract
- Almond extract
- Ground cinnamon and salt
To make this granola recipe, add all of the dry ingredients to a large bowl.
Add the wet ingredients into a medium bowl, whisk together and then pour the wet mixture over the dry ingredients.
Stir to combine and make sure to coat all of the oats and almonds well with the almond butter mixture.
Spread the granola mixture on a baking sheet lined with parchment paper. Press the granola down into an even layer (like pictured below), this step will help form clusters of granola.
Bake in the oven for 15 minutes, stir the granola and bake for an additional 10 to 15 minutes or until the granola is fragrant and golden in colour.
Tip: To keep some clusters of granola, I like to flip small sections of granola over with a spatula instead of stirring it.
Remove the granola from the oven and let it cool on the baking tray before storing it. The granola will crisp up as it cools.
- For a nut-free granola you can simply omit the almonds or you can use pumpkin or sunflower seeds instead.
- Add dried fruit. I love adding dried blueberries, cranberries, raisins and coconut. Make sure to add them after having baked the granola and it has come to room temperature. Large flaked coconut can be added to the main granola ingredients and baked.
- You can vary the spices to suit your preferences. Try adding a bit of nutmeg or ground ginger.
The simplest way to serve granola is for breakfast with milk. In fact, this granola reminds me of my favourite almond cereal.
You can add fresh fruit to your bowl of granola. Fresh blueberries, raspberries and blackberries are all delicious. You can also add sliced strawberries and bananas.
If you enjoy smoothie bowls for breakfast you can top it with a handful of granola.
Granola also makes a great snack, I will occasionally grab a handful to snack on while I'm working.
You can serve granola with yogurt. Add half a cup of yogurt to a bowl and top it with 1/4 to 1/3 cup of granola.
Granola Parfait: Build a yogurt and granola parfait by layering yogurt, granola and fruit, or a fruit sauce such as this homemade Peach Sauce in a glass or small mason jar. Not only is it delicious for breakfast but it also makes a healthy dessert!
There are approximately 225 calories in one serving of this Vanilla Almond Granola. This does not take into account any milk or yogurt or any substitutions you may have made to the recipe.
Store this Vanilla Almond Granola in an airtight container at room temperature for up to two weeks. Granola can also be frozen for up to three months in a freezer bag. Thaw granola at room temperature before serving.
More Breakfast Recipes
Vanilla Almond Granola
- 3 cups old fashioned rolled oats
- ¾ cup sliced almonds
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅓ cup maple syrup Can go up to 1/2 cup for sweeter granola
- ¼ cup grapeseed oil Coconut oil or other light tasting oil also works
- ⅓ cup almond butter
- 2 teaspoons vanilla extract
- ½ teaspoons almond extract
- Preheat oven to 300F. Line a rimmed baking sheet with parchment paper.
- In a large bowl combine rolled oats, sliced almonds, cinnamon and salt.
- In a medium bowl combine almond butter, maple syrup, oil, vanilla and almond extract.
- Pour the wet ingredients over the dry ingredients and combine until well blended and oats and almonds are evenly coated.
- Spread granola in an even layer on baking tray.
- Bake for 15 minutes, stir granola and bake for an additional 10 to 15 minutes until granola is fragrant and golden. Keep a close eye on it after the half way mark.
- Allow granola to cool on baking tray and store in airtight container.
- For gluten-free granola, make sure to use certified gluten-free oats.
- To keep some clusters of granola, flip small sections of granola over with a spatula instead of stirring it.
- Store granola in an airtight container at room temperature. Granola can be frozen for up to three months in a freezer bag. Thaw granola at room temperature before serving.