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Homemade Vanilla Almond Granola

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This easy homemade vanilla almond granola recipe is healthy, gluten-free and delicious! Ditch the store-bought versions and enjoy these crunchy clusters of lightly sweetened oats and whole almonds mixed with honey, coconut oil and vanilla.

Sprinkle on top of yogurt, ice cream, smoothies or even salads for added texture and crunch.

Clusters of Homemade Vanilla Almond Granola in a blue bowl.

I realize that you can purchase granola at the grocery store, but homemade is so much better! The flavor is fresher, you control the ingredients, and you can mix in your favorite dried fruits or seeds to change it up.

Ingredients needed

Ingredients to make Homemade Vanilla Almond Granola.
  • Rolled Oats – use gluten-free if needed
  • Whole Raw Almonds, but sliced or chopped can be substituted if you prefer
  • Coconut Oil or a light-flavored oil of your choice
  • Honey, agave nectar or maple syrup can be used as a sweetener.
  • Lots of Vanilla Extract, it’s in the name after all
  • A bit of Sea Salt to balance out the flavors

Be sure to check out the detailed printable recipe card below

Lookin down on a big blue bowl of Homemade Vanilla Almond Granola on a blue and white check towel.

how to make homemade granola

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Stir the oats, nuts and salt together in a large bowl.

Rolled oats, whole almonds and sea salt in a large bowl.

Pour the melted coconut oil, vanilla and honey* over the oat mixture.

Honey, melted coconut oil and vanilla poured over oats and whole almonds in a large bowl.

Mix well, until the oats and almonds are completely coated.

Oats, almonds, oil and honey mixed together in a large bowl with a wooden spoon.

Pour the mixture out onto the prepared baking sheet and spread out evenly across the pan using a large spoon.

Raw vanilla almond granola spread out on a baking sheet.

Place in the oven and bake for 22 to 25 minutes, stirring halfway through, until granola is golden-brown and the almonds are toasted. It may still feel a bit sticky, don’t worry it will crisp up more as it cools.

Remove from oven and allow to cool completely before breaking it apart to serve or store.

Homemade Vanilla Almond Granola in a blue bowl.

Store in an airtight container at room temperature. Granola will stay fresh for up to 1 month.

Recipe Notes & Tips

  • For granola clusters – press and tamp down the granola before it cools. This will help it stick together.
  • For vegan granola – substitute maple syrup for the honey. It is not as thick as honey, so it may not set up as crispy.
  • Mix-in ideas – 0.75 cup dried apricots, cherries, cranberries, raisins.
  • 0.5 cup chocolate chips or coconut flakes.
  • 0.25 to 1 teaspoon ground cinnamon.

Tools used to create this recipe

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Enjoy!!

A big blue bowl of Homemade Vanilla Almond Granola.

Homemade Vanilla Almond Granola

Ditch the store-bought versions and enjoy these crunchy clusters of lightly sweetened oats and whole almonds mixed with honey, coconut oil and vanilla
5 from 1 vote
Print Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: rolled oats, vanilla, almonds, honey
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 10 Servings
Calories: 438kcal
Author: Lisa Johnson

Ingredients

  • 4 cups old-fashioned rolled oats
  • 2 cups whole, raw almonds or sliced, chopped
  • 1 teaspoon fine sea salt
  • 0.5 cup coconut oil, melted or oil of your choice
  • 0.5 cup honey agave nectar or pure maple syrup
  • 2 tablespoons pure vanilla extract

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • Stir the oats, nuts and salt together in a large bowl.
  • Pour the melted coconut oil, vanilla and honey* over the oat mixture. Mix well, until the oats and almonds are completely coated.
  • Pour the mixture out onto the prepared baking sheet and spread out evenly across the pan using a large spoon.
  • Place in the oven and bake for 22 to 25 minutes, stirring halfway through, until granola is golden-brown and the almonds are toasted. It may still feel a bit sticky, don't worry it will crisp up more as it cools.
  • Remove from oven and allow to cool completely before breaking it apart to serve or store.

If adding dried fruit or chocolate chips

  • Sprinkle them over the hot granola and tamp (press) down. Allow to cool completely. If adding coconut flakes, stir them in halfway through cooking so they get golden brown and crispy.
  • Store in an airtight container at room temperature. Granola will stay fresh for up to 1 month.

Notes

  • For granola clusters – press and tamp down the granola before it cools. This will help it stick together.
  • For vegan granola – substitute maple syrup for the honey. It is not as thick as honey, so it may not set up as crispy.
  • Mix-in ideas – 0.75 cup dried apricots, cherries, cranberries, raisins.
  • 0.5 cup chocolate chips or coconut flakes.
  • 0.25 to 1 teaspoon ground cinnamon.
  • Serve granola as a topping for Greek yogurt, ice cream, and smoothie bowls.
  • All ovens bake differently. Cooking time are approximate.

Nutrition

Calories: 438kcal | Carbohydrates: 43g | Protein: 10g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 236mg | Potassium: 340mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg

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