An easy recipe for Vanilla Almond Granola made with rolled oats and almonds and without any refined sugars. Enjoy it for breakfast, a snack or in a parfait for dessert!
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 wholesome ingredients is so easy to make at home that you'll no longer need to pick it up at the grocery store.
How to Make it
Made with pantry baking ingredients, this simple recipe for 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 with substitutions you can make and step-by-step images for making homemade granola. You can find the full recipe in the recipe card at the end of the post.
- Old fashioned oats or 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. Chopped cashews, walnuts or pecans are all great choices and add extra crunch and texture.
- Almond butter or a natural nut or seed butter of your choice.
- Maple syrup or honey: Stick to maple syrup for vegan granola.
- Grapeseed or other light-tasting oil such as avocado or canola oil. Melted coconut oil is also a good choice and tastes delicious in this granola.
- Pure Vanilla extract: Adds flavor. Use quality vanilla extract for a rich vanilla flavor.
- Almond extract: Enhances the almond flavor.
- Ground cinnamon: Adds even more flavor!
- Salt: Enhances all of the flavors.
- Line a baking sheet with parchment paper and preheat the oven.
- Add all of the dry ingredients to a large bowl.
- Add the wet ingredients into a medium bowl.
- Whisk the wet ingredients together and then pour it over the dry ingredients (oat mixture).
- Stir to combine making sure to properly coat all of the oats and almonds with the almond butter mixture.
- Spread the granola mixture on the prepared baking sheet and press it down into an even layer (see picture below), this step will help to form clusters of granola.
- Bake in the oven for 15 minutes, stir or flip small sections of the granola over and bake for an additional 10 to 15 minutes or until the granola is fragrant and golden in colour.
- Remove the almond granola from the oven and let it cool on the baking tray before storing it. The granola will crisp up on the baking pan as it cools.
Tip: To keep some clusters of granola intact, I like to flip small sections of it over with a spatula instead of stirring it.
- 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, cherries, 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 ingredients before baking.
- You can vary the spices to suit your preferences. Try adding a bit of ground nutmeg, cardamom or ground ginger.
The simplest way to serve this almond vanilla granola is for breakfast with milk. In fact, this granola reminds me of my favorite almond cereal.
You can add fresh fruit to a 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 this granola.
Granola also makes a great snack, grab a handful as an afternoon snack.
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 Yogurt Parfait: Build a parfait by layering yogurt, granola and fruit, or a fruit sauce or jam such as this homemade Peach Sauce or this Plum Jam in a glass or small mason jar. Not only is it delicious for breakfast but it also makes a healthy dessert!
Store this French vanilla almond granola in an airtight container at room temperature for up to two weeks. It can also be frozen for up to three months in a freezer bag. Thaw granola at room temperature before serving.
Frequently Asked Questions
Homemade granola made with wholesome ingredients and small amounts of unrefined sugar is a much healthier option than store-bought granola. Use whole rolled oats in your granola since they contain fibre and protein that are good for you.
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.
This granola contains approximately 6 grams of protein per serving.
More Breakfast Recipes
Vanilla Almond Granola Recipe
- 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 at room temperature before serving.
This post has been updated with more helpful information. Recipe remains the same.