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Toss this homemade vanilla almond granola together quickly (10 minutes max) and bake until golden brown and crunchy (just look at those huge clusters!). The almond and vanilla flavors are so delicious and the syrup adds the perfect amount of sweetness.

Looking for more granola recipes? Try cherry almond granola, easy grain-free granola, or pumpkin spice granola next!

large vanilla almond granola clusters broken up on a cookie sheet
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Have you ever taken a look at the nutritional facts and ingredient list on store-bought granola? It’s a little scary how much sugar you’ll find.

I’ll show you how easy it is to skip the processed sugar by making your own granola. One batch makes nearly six cups to last all week long, and it comes together so fast! 

Need some other healthy, quick breakfast ideas? Try these oatmeal peanut butter protein ballsblueberry overnight oats, or banana oatmeal pancakes.

Why this Vanilla Almond Granola Recipe Works 

  • Simple ingredients: This easy recipe comes together with a lot of pantry ingredients you most likely have right at home! 
  • Healthy: This homemade granola is healthier than what you’ll find at the grocery store. It’s made with whole grains, natural flavor, and no cane sugar or canola oil, like most store-bought granola recipes.
  • Flavorful: Almond is one of my favorite ingredients to bake with. The mildly nutty flavor tastes so good with the natural sweetness of the honey and maple syrup.
  • Versatile: One of my favorite things about this easy recipe is how many different ways you can have it: with yogurt, in a smoothie bowl, as a cereal, or on its own!
holding a large golden brown cluster of homemade granola

How to Make Homemade Vanilla Almond Granola

Here are the basic steps, with images, for this easy vanilla almond granola. Skip down to the recipe card below for the full printable recipe.

Step 1. Combine the Dry Ingredients

In a very large bowl, combine the dry ingredients and stir to combine.

Success Tip: Use almond flour (we like Bob’s Red Mill or King Arthur brand) for big, crunchy granola clusters.

oats, almonds, and almond flour in a bowl

Step 2. Combine the Wet Ingredients

Whisk the melted coconut oil, brown sugar (or coconut sugar), pure maple syrup, vanilla extract, and almond extract.

melted coconut sugar and coconut oil in a saucepan

Step 4. Mix the Granola

Pour over the oat mixture and stir until completely coated. Pour onto a parchment paper lined sheet pan in a thick, even layer and press down firmly. 

vanilla almond granola mixture in a bowl before baking

Step 3. Bake the Homemade Vanilla Almond Granola 

Place the pan in the preheated oven and bake for 35-40 minutes, turning halfway through. Do not stir!

vanilla almond granola batter pressed into a sheet pan

Step 4. Cool, Break, and Bake Again

Leave the oven on and let the granola cool for 10 minutes. Carefully (it will be hot!) use your hands to break it up even further to create large clusters. Bake for another 5-10 minutes to toast.

Success tip: The cooling, breaking, and baking again is what gives you the amazing large clusters. We learned that trick here!

large chunks of vanilla almond granola broken on a sheet pan

Step 5. Cool and Enjoy Large Granola Clusters!

Remove the vanilla almond granola from the oven and let it cool completely. It will become clumpier and crunchier as it dries. Enjoy right away or store for up to a week!

freshly baked and golden brown vanilla almond granola

How to Serve Vanilla Almond Granola

  • Put this granola mixture on top of yogurt (I love using Greek yogurt) with fresh fruit (or dried fruit) and some organic honey drizzled over top for a quick breakfast. 
  • One of my other favorite ways to have it is with smoothie bowls like this tropical coconut smoothie bowl or easy pitaya smoothie bowl.
  • Pour a small bowl, add almond milk, oat milk, or any type of milk you like, and sprinkle some flax seeds or chia seeds overtop for extra fiber and omega-3s.
  • Sprinkle some Lily’s dark chocolate chips overtop if you want this as dessert! And if you really want to treat yourself, add a scoop of vanilla ice cream.

Freezing and Storing Tips

Let the granola cool to room temperature before storing so that it doesn’t retain moisture and will last longer. Store in an airtight container like a glass mason jar at room temperature for 1 week or in the freezer for up to 3 months.

a bowl of vanilla almond granola, blueberries, and greek yogurt

If you make this homemade granola recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

Best Granola Recipes

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5 from 4 votes

Vanilla Almond Granola

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Toss this homemade vanilla almond granola together quickly (10 minutes max) and bake until golden brown and crunchy (just look at those huge clusters!).

Save this Recipe!

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Servings: 12 servings


  • 4 cups old-fashioned rolled oats  (Note 1), gluten-free if needed (I used Bob's Red Mill)
  • 1 cup almond flour (Note 2)
  • 3/4 cup slivered almonds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup refined coconut oil (Note 3)
  • 1/2 cup brown sugar or coconut sugar (Note 4)
  • 1/3 cup pure maple syrup
  • 1 tablespoon vanilla (or 2 teaspoons vanilla bean paste)
  • 1 teaspoon almond extract


  • Preheat the oven to 300°F. Line a large sheet pan with parchment paper.
  • Combine oats, almond flour, sliced almonds, cinnamon, and salt in a large bowl.
  • Melt the coconut oil in a separate medium bowl. Whisk in the brown sugar, maple syrup, vanilla extract, and almond extract. Alternately, you can use a small saucepan to melt the coconut, sugar, and syrup oil over medium heat.
  • Pour the wet ingredients over the oat mixture and stir with a rubber spatula to combine, making sure all of the oats are covered in the mixture. It will be sticky.
  • Dump the granola mixture into the prepared pan and use a rubber spatula to spread and press it down firmly into an even layer.
  • Bake in the preheated oven for 35 minutes, rotating halfway through for even cooking. Do not stir the granola.
  • Remove it from the heat and allow it to cool slightly for 10 minutes. Carefully use your hands to break the granola up into big or small clusters, depending on preference. Bake for an additional 5 minutes, until the granola is toasty and golden brown.
  • Remove from the oven and allow them to cool completely before serving. It will get crunchier as it cools. Leftover granola stays fresh in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Last step! If you make this, please leave a review letting us know how it was!


Note 1. Rolled Oats. You cannot sub quick cooking oats or steel cut oats in this recipe. You really need the big, rolled oats to hold this granola together and give it the texture you want.
Note 2. Almond Flour. Use blanched almond flour for this recipe, which means the almonds are peeled before grinding into flour. You can use almond meal if you prefer, which means the almond are not peeled first and have a darker color.
Note 3. Coconut Oil. Refined coconut oil has less coconut flavor.
Note 4. Sugar. Opt for coconut sugar if you want a refined sugar free option instead of using all maple syrup. This recipe needs a dry sugar to help hold it together and give you the big clusters.



Serving: 0.5cup | Calories: 363kcal | Carbohydrates: 38.1g | Protein: 6.3g | Fat: 15.4g | Sodium: 107mg | Fiber: 4.1g | Sugar: 14.1g | Vitamin A: 0.1IU

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Brittany says:

    5 stars
    My entire family LOVES this granola! My son and I eat it for breakfast, my second son eats it for an after school snack, and my husband eats it for dessert. It is better than store bought for sure! For those who are curious, I used butter instead of coconut oil, and it turned out great!

    1. Molly Thompson says:

      Thanks, Brittany!! Best compliment. Thanks for taking the time to share!