Vanilla Almond Granola
Homemade Vanilla Almond Granola is the best, and it makes your home smell amazing. This simple granola recipe is sweet, crisp, filled with warm vanilla bean paste, and chopped almonds. It’s naturally sweetened, vegan, and gluten free. Sprinkle over yogurt, enjoy with milk as cereal or by the handful!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
Why This Recipe is So Good
Homemade granola is super easy to make at home, it’s vegan and gluten-free, and this recipe makes enough to fill two (1-quart) mason jars. This maple vanilla granola is cheaper than store-bought and easily customizable. I added chopped almonds, but after it’s done, you can make it your own by including dried cranberries, raisins, coconut flakes, or pumpkin seeds.
This vanilla almond granola recipe is simple to make and takes 10 minutes to prep. It’s not too sweet, and the vanilla bean paste and ground cinnamon add just the right amount of flavor. Homemade granola is perfect for yogurt bowls, yogurt parfaits, or road trips.
Recipe Ingredients
- Oats – Quick cooking oats or old-fashioned rolled oats. I would avoid thick-cut rolled oats; they can be super thick and remain chewy even after baking.
- Almonds – Roughly chop up raw almonds or use sliced almonds. Can swap out for pecans or leave the nuts out entirely.
- Vanilla bean paste – Gives a rich and strong vanilla flavor.
- Maple syrup – Naturally sweetens the granola, so we don’t have to use any refined sugars.
- Hemp hearts – I love to add hemp hearts or chia seeds for extra fiber. Feel free to add coconut flakes or ground flaxseeds. If you want to add dried fruit, wait to add it until after the granola has baked and cooled.
How to Make Vanilla Almond Granola
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Mix together the dry ingredients in a large mixing bowl.
In a measuring cup, whisk together the wet ingredients, including the ground cinnamon and salt.
Pour wet ingredients over the oats in the bowl. Use a large spoon to mix until all the oats are well coated, then spread them out evenly.
Bake for 10 minutes, stir, then press down the granola mixture, then bake for another 10 – 12 minutes or until the granola is lightly golden brown. Allow the granola to cool on the baking sheet; don’t stir again if you want crispy granola clusters.
Granola Making Tips
Leave the granola to cool undisturbed. It will continue to crisp up as it cools, and if you don’t stir it after taking it out of the oven, it will create perfect granola clusters.
If you are adding dried fruit, add it after the granola has cooled; otherwise, it will burn and become tough in the oven.
Variations: Can add chia seeds, raw pumpkin seeds, sunflower seeds, or flaxseeds to the granola, and after it’s done baking, stir in dried fruit like cranberries, raisins, or apples.
Looking For More Recipes?
- Cinnamon Raisin Granola
- Gingerbread Overnight Oats
- Sweet Potato Overnight Oats
- Matcha Overnight Oats
- Pumpkin Spice Oatmeal
- Bakery-Style Strawberry Muffins
- Cinnamon Raisin Bagels
If you tried and loved this Vanilla Almond Granola recipe, please leave a rating a star ⭐ rating!
If you love this recipe, leave a review and a ⭐️ 5-star rating or 📌 save it to Pinterest for later. Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox! Visit our sister site for more delicious recipes at Matcha and Kale.
Homemade Vanilla Almond Granola
Equipment
- Sheet pan lined with parchment paper
- Large measuring cup
- Large spoon or silicone spatula
Ingredients
- 4 cups old-fashioned rolled oats
- ½ cup almonds roughly chopped
- ¼ – ½ cup hemp hearts
- ½ cup avocado oil
- ½ cup maple syrup
- 2 teaspoons vanilla bean paste or vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper, then set it aside.
- In a large mixing bowl, add rolled oats, chopped almonds, and hemp hearts.
- In a measuring cup, whisk together avocado oil, maple syrup, vanilla bean paste, ground cinnamon, ground cardamom, and salt.
- Pour wet ingredients over the oats in the bowl. Use a large spoon to mix until all the oats are well coated. Pour oats onto the sheet pan, spreading them out evenly.
- Bake for 10 minutes, stir, then press down the granola mixture. Bake for another 10 minutes, stir then press it down. Continue baking for another 2 – 5 minutes or until the granola is lightly golden brown. You might need to bake it for a few extra minutes, depending on your oven. Allow the granola to cool on the baking sheet; don’t stir again if you want granola clusters.
- Once completely cool, transfer vanilla almond granola into a mason jar or an airtight container. Enjoy!
Notes
How To Store/ Make Ahead
Store on the counter in an air-tight container or mason jar for up to 1 week.Tips and Tricks
- Leave the granola to cool undisturbed. It will continue to crisp up as it cools, and if you don’t stir it after taking it out of the oven, it will create perfect granola clusters.
- If you are adding dried fruit, add it after the granola has cooled; otherwise, it will burn and become tough in the oven.
- Oats: Rolled oats can be substituted for quick cooking oats
- Make it gluten-free: Use certified gluten free oats.
- Vegetable oil – Use a neutral-flavored vegetable oil like avocado oil, grapeseed oil, or coconut oil. Olive oil can be used if you don’t mind the flavor, or use a light olive oil. Avoid extra virgin since it has a very strong olive oil taste.
- Maple syrup: Can be swapped out for honey. Honey can burn more quickly than maple syrup, so make sure to keep an eye on your granola so it doesn’t burn on the bottom.
- Nuts: Swap out almonds for pecans, walnuts, or cashews.
- Variations: Can add chia seeds, raw pumpkin seeds, sunflower seeds, or flaxseeds to the granola, and after it’s done baking, stir in dried fruit like cranberries, raisins, or apples.
