Vanilla Almond Granola Recipe

About This Recipe

There’s something irresistible about a bowl of warm, toasty homemade granola. Today, I’m sharing a vanilla almond granola recipe that’s both comforting and versatile—perfect for a quick breakfast, a crunchy topping for yogurt bowls and desserts, or a homemade gift jar. This recipe brings together a balanced mix of hearty oats, crisp puffed grains, chopped whole almonds and blanched sliced almonds, all kissed with vanilla and almond extract, warm cinnamon, a hint of cardamom, and a touch of sweetness from maple syrup.

The result is a granola that is delightfully crisp, not too sweet, and easy to customize with what you have on hand.

What makes this vanilla almond granola special:

• A wholesome base. Old Fashioned rolled oats anchor the mix, complemented by puffed Kamut and puffed brown rice for more texture.
• Nutty richness. Coarsely chopped raw almonds, blanched sliced almonds, and seeds add a satisfying bite, healthy fats and protein.
• Subtle warmth. Cinnamon and cardamom mingle with vanilla to create a cozy, aromatic profile.
• Naturally sweetened. Maple syrup provides a gentle sweetness but honey can also be used instead.
• Crunchy and lasting texture. Olive oil ensures a crisp finish that stays great for weeks when stored properly.

Whether if you enjoy it as a crunchy topping for Greek yogurt for breakfast, with milk, as a snack on its own, this homemade Vanilla Almond Granola is a pantry-friendly treat you’ll reach for again and again!

Ingredient Notes and Substitutes

• Old Fashioned Rolled Oats: Use gluten-free certified oats if needed.
• Khorasan Wheat Puffs: Also known as puffed Kamut. This ancient grain has a crispy texture and mild nutty flavor once baked.
• Brown Rice Puffs: Packed with more fiber and nutrients than Rice Krispies cereal, they add a crispy and airy texture to the granola.
• Nuts: I use a combination of coarsely chopped raw unsalted almonds and blanched sliced almonds. You’re welcome to use slivered almonds if desired.
• Seeds: I use my raw unsalted sunflower seeds, pumpkin seeds, and hemp hearts (shelled hemp seeds) for crunch and heathy fats. You can also swap in chia seeds or flaxseeds for variety.
• Buckwheat Groats: These add an extra crunchy bite and a subtle nutty taste. They’re nutrient-dense. You can substitute with more oats if you prefer.
• Spices: Warm cinnamon and a hint of floral cardamom.
• Fine Sea Salt: Balances the sweet flavors and enhances the warmth from the spices. Use half the amount if substituting with iodized table salt, which is saltier.
• Olive Oil: I use an extra light tasting olive oil for a slightly savory flavor and crisp texture. You can use melted coconut oil or another mild oil, such as avocado oil if preferred.
• Pure Maple Syrup: Naturally sweetens and binds the granola. You can use honey instead but note that the recipe will no longer be vegan.
• Vanilla Extract: A full tablespoon adds cozy warmth.
• Almond Extract: For an irresistible almond aroma.
• Dried Fruit: I used golden raisins and dried sweetened blueberries here but have also used dried cranberries before. Any dried fruit will work! If you don’t like dried fruit in your granola, simply leave it out.

Looking for more healthy homemade granola recipes? Try my High Protein Granola, this Golden Milk Granola, or this Maple Pecan Cinnamon Granola next!

How to Make Homemade Vanilla Almond Granola – Step-by-Step

Combine all the dry ingredients in a large mixing bowl (image 1) – the oats, Khorasan wheat puffs, brown rice puffs, buckwheat, almonds, seeds and spices. Stir in the wet ingredients until evenly combined (image 2) – olive oil, maple syrup, vanilla and almond extract.

Spread evenly on a parchment paper lined rimmed baking sheet pan and press down to flatten the mixture (image 3). Bake in a preheated oven at 165°C/325°F/Gas Mark 3 for 26-27 minutes, rotating the tray halfway through so that the back is facing the front (image 4).

Allow to cool completely, then break into clusters of your desired size (image 5). Stir through the dried fruit (image 6).

Serving Suggestions

• Granola yogurt bowl. Spoon your favorite Greek yogurt or coconut yogurt into a bowl and top with granola. I love adding some fresh raspberries, blackberries, blueberries or sliced bananas too.
• Breakfast parfait. Layer this granola with yogurt, fruit, and some nut butter, like my homemade spiced Pecan Butter in a small jar.
• Smoothie bowls or oatmeal. Sprinkle a handful over your favorite smoothie bowl (or try it over my Blueberry Banana Smoothie). Or top your warm creamy oatmeal, baked oats or overnight oats, like this Golden Milk Baked Oats or Chocolate Peanut Butter Banana Overnight Oats, with it.
• As a topping for ice cream or frozen yogurt. This granola is also delicious on top of vanilla ice cream and my Ninja Creami Peanut Butter Protein Ice Cream.
• Snack on its own. Perfect for munching on as a snack straight from the jar! The nuts, seeds, and dried fruit make it satisfying on its own which is great for midday cravings, lunchboxes, and road trips.

Storage

• Pantry storage. If stored properly in a sealed airtight container such as a mason jar or glass storage jar in a cool dry area, your Vanilla Almond Granola will stay fresh for up to 1 month. That said, my last batch of this granola stayed fresh for 6 weeks. However, the crunch is best within the first 2–3 weeks.
  
• Longer storage. Transfer the granola to sealed Ziploc bags and store in the fridge or freezer for up to 3 months. I recommend freezing small portions in zipper bags so you can thaw only what you need. Note that the granola will become less crunchy and crispy when stored for an extended period in the fridge or freezer, but it will still be flavorful and tasty.
  
• To thaw from frozen. Let the sealed zipper bag with the granola sit at room temperature for 10–20 minutes. Alternatively, leave it out on the counter overnight before serving.

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