Vanilla Almond Granola
This homemade vanilla almond granola is the perfect weekday breakfast. Lightly sweet and crispy, with lots of sliced almonds and vanilla, this simple recipe makes a flavorful and crunchy granola that your family will love.
In my family, granola is the go-to weekday breakfast. It’s nice and quick, and tastes delicious over smoothie bowls or with fresh fruit and greek yogurt. Making a big batch of granola on the weekend is one of those simple things that makes me feel like I’ve got it together as a mom. Confession: I do not have it together, but I take my wins where I can get them. Friend, you should make some granola this week. This is SUCH an easy win!
Made with all natural pantry ingredients, this homemade granola recipe is crispy and flavorful. Made with whole grain oats lightly sweetened with honey or pure maple syrup, homemade granola not only tastes better than the grocery store options, but is almost always healthier too. This granola stores well for up to a week, and is a great snack for after school or on-the-go.
For other easy weekday breakfast options, check out my Maple Walnut Granola, Whole Wheat Banana Carrot Muffins, or Protein Pumpkin Chocolate Chip Muffins.
You Will Love This
- Homemade granola is a perfect easy breakfast. Make a big batch on a Sunday and you can enjoy a healthy breakfast made from quality ingredients all week long.
- Making your own granola from scratch means you have complete control over the ingredients. This recipe uses all natural ingredients with less sugar than you will find in store-bought granola or breakfast cereal.
- You can customize this granola recipe to your taste just by adding your favorite mix-ins! Dried fruit, coconut flakes, sunflower seeds or pumpkin seeds, or a handful of chocolate chips would all be delicious. Add your mix-ins after the granola is fully baked and cooled.
Ingredients
To make this almond vanilla granola, you need the following simple ingredients (exact measurements are in the recipe card below):
- Whole rolled oats: Make sure to use old-fashioned oats. Do not use quick oats or steel cut oats, as they will not have the right texture for granola.
- Sliced almonds: Make sure to get raw almonds, not roasted or salted almonds.
- Kosher salt
- Coconut oil: Melted coconut oil helps to make this granola extra crispy.
- Honey: You could substitute an equal amount of pure maple syrup.
- Vanilla extract
- Almond extract
- Optional: A pinch of cinnamon gives this granola a great smell and flavor, but it’s not absolutely essential. Feel free to leave it out if you don’t love it or don’t have it on hand!
- Mix-ins! After the granola has fully cooled, add in any mix-ins you’d like. I chose coconut flakes for this batch of granola.
Instructions
Step One: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
Step Two: Add the oats, almonds, salt and cinnamon (if using) to a large bowl and stir well to combine.
Step Three: Melt the coconut oil by microwaving it for 20-30 seconds in a microwave-safe bowl. In a separate mixing bowl, combine the melted coconut oil, honey, vanilla extract and almond extract. Mix well.
TIP: The coconut oil is fully melted when it is clear and liquid, with no white lumps remaining.
Step Four: Pour the wet ingredients into the dry ingredients. Stir the oat mixture together until all the oats are well coated in the honey and oil.
Step Five: Pour the granola mixture out onto the prepared baking sheet. Press the granola into the sheet in an even layer with the back of a spoon or spatula.
Step Six: Bake the granola for 10 minutes in the preheated oven. After 10 minutes, remove the granola from the oven and stir it. Press the granola back into the baking pan with your spatula and return it to the oven. Bake for another 10-12 minutes. The granola is done when it is lightly golden brown.
Step Seven: Allow the granola to fully cool undisturbed. This will take at least an hour. Once the granola reaches room temperature, you can break it apart into small clusters and store it.
Storage
Allow granola to cool completely before storing. If you add the granola to a storage container when it’s still warm, it will basically steam inside the container and lose its crispiness. When the granola is at room temperature, store it in an airtight container in a cool dry place, like your pantry. Granola will keep for 1-2 weeks.
Vanilla Almond Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon optional
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
- Add the oats, almonds, salt and cinnamon (if using) to a large bowl and stir well to combine.
- Melt the coconut oil by microwaving it for 20-30 seconds in a microwave-safe bowl. In a separate mixing bowl, combine the melted coconut oil, honey, vanilla extract and almond extract. Mix well.
- Pour the wet ingredients into the dry ingredients. Stir the oat mixture together until all the oats are well coated in the honey and oil.
- Pour the granola mixture out onto the prepared baking sheet. Press the granola into the sheet in an even layer with the back of a spoon or spatula.
- Bake the granola for 10 minutes in the preheated oven. After 10 minutes, remove the granola from the oven and stir it. Press the granola back into the baking pan with your spatula and return it to the oven. Bake for another 10-12 minutes. The granola is done when it is lightly golden brown.
- Allow the granola to fully cool undisturbed. This will take at least an hour. Once the granola reaches room temperature, you can break it apart into small clusters and store it.
