An easy, gluten-free recipe for Vanilla Almond Granola made with rolled oats and almonds and sweetened naturally with maple syrup. Enjoy it for breakfast with milk or yogurt, as a snack, or layered in a parfait for dessert.
This simple recipe uses pantry staples: old-fashioned rolled oats, sliced almonds, almond butter (optional), a touch of oil, and pure maple syrup for gentle sweetness. A bit of vanilla and almond extract plus cinnamon give it a warm, aromatic flavor. It’s easy to make at home and stores well, so you won’t need to buy granola at the store anymore.
How to Make It
This almond butter granola comes together quickly and is ready in under an hour. Below is an overview of the ingredients, suggested substitutions, and step-by-step instructions. The full ingredient amounts and detailed instructions are included in the recipe card at the end.
Ingredients Overview
- Old-fashioned rolled oats: Use certified gluten-free oats if needed.
- Raw almonds: Sliced, slivered, or roughly chopped whole almonds. You can substitute other raw tree nuts such as pecans, walnuts, or cashews for variation.
- Almond butter or any natural nut or seed butter. It helps bind and flavor the granola but can be omitted for oil-only versions.
- Maple syrup (or honey if not vegan): Provides natural sweetness. For a sweeter batch, increase the syrup slightly.
- Grapeseed oil or another neutral, light-tasting oil such as avocado or canola. Melted coconut oil also works and adds a pleasant flavor.
- Pure vanilla extract: Use good-quality vanilla for best flavor.
- Almond extract: A small amount intensifies the almond flavor.
- Ground cinnamon: Adds warmth and depth.
- Salt: Enhances all the flavors.
Variations
- Nut-free: Omit the almonds and use pumpkin or sunflower seeds instead.
- Dried fruit: Stir in dried blueberries, cherries, cranberries, or raisins after baking and cooling. Add large flaked coconut before baking if you like it toasted.
- Spices: Swap or add ground nutmeg, cardamom, or ginger to suit your taste.
Steps Overview
- Line a rimmed baking sheet with parchment paper and preheat the oven.
- Combine the dry ingredients in a large bowl: rolled oats, almonds, cinnamon, and salt.
- Whisk the wet ingredients in a separate bowl: almond butter, maple syrup, oil, vanilla and almond extracts.
- Pour the wet mixture over the dry ingredients and stir until the oats and almonds are evenly coated.
- Spread the mixture evenly on the prepared baking sheet and press it down to encourage clusters.
- Bake at a low temperature (see recipe card) for about 15 minutes, then stir or flip small sections and bake another 10–15 minutes until fragrant and golden. Watch closely toward the end to prevent burning.
- Remove from the oven and let the granola cool completely on the baking sheet; it will crisp as it cools. Break into clusters if desired.
Tip: To preserve clusters, flip sections with a spatula instead of stirring everything vigorously.
Serving Suggestions
Serve this vanilla almond granola with milk for a classic breakfast. It pairs beautifully with yogurt—add 1/4 to 1/3 cup granola to half a cup of yogurt—or layer with fruit to make a parfait.
Top smoothie bowls with a handful of granola for extra crunch, or enjoy it by the handful as a nutritious snack. Fresh berries, sliced strawberries, or banana slices make excellent additions.
Granola Yogurt Parfait: Layer yogurt, granola, and fresh fruit or a fruit sauce in a glass or mason jar for a simple breakfast or a healthy dessert. Allow baked granola to cool completely before assembling so the fruit remains fresh.
Storage Instructions
Store cooled granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a freezer bag for up to three months and thaw at room temperature before serving.
Frequently Asked Questions
Homemade granola with whole rolled oats, nuts, and modest amounts of unrefined sweetener is generally healthier than many store-bought options that contain added sugars and oils. Rolled oats add fiber and some protein, and nuts provide healthy fats.
This recipe yields about 225 calories per serving. Actual calories will vary with serving size and any substitutions you make.
Each serving contains roughly 6 grams of protein, depending on exact ingredient choices and serving size.
Enjoy!
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More Breakfast Recipes
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Vanilla Almond Granola Recipe
Ingredients
- 3 cups old-fashioned rolled oats
- 3/4 cup sliced almonds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup maple syrup (up to 1/2 cup for a sweeter granola)
- 1/4 cup grapeseed oil (or coconut oil or other light oil)
- 1/3 cup almond butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine rolled oats, sliced almonds, cinnamon, and salt.
- In a medium bowl, whisk together almond butter, maple syrup, oil, vanilla, and almond extract.
- Pour the wet mixture over the dry ingredients and mix until oats and almonds are evenly coated.
- Spread the granola in an even layer on the prepared baking tray and press down to help form clusters.
- Bake for 15 minutes, then stir or flip small sections and bake an additional 10–15 minutes until golden and fragrant. Watch closely near the end to prevent burning.
- Allow granola to cool completely on the baking tray before storing in an airtight container.
Notes
- Use certified gluten-free oats if you need a gluten-free granola.
- To keep clusters intact, flip small sections with a spatula instead of stirring everything.
- Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months. Thaw before serving.
Nutrition
This post has been updated with additional information; the recipe remains the same.