Vanilla Almond Granola
This Vanilla Almond Granola is sweet and crunchy with big granola clusters. It’s easy to make and lower in sugar than store-bought granolas, making this a favorite easy granola recipe!
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Recipe Highlights:
This vanilla almond granola is a new favorite in my house, and for good reason!
- It’s sweet, while not overly sweet, with a distinct vanilla and almond flavor, thanks to the use of both vanilla and almond extracts.
- There are just 10 ingredients, most of which you likely already have around your house.
- This granola is made a little lighter with a small pop of protein, due to subbing part of the avocado oil with egg whites.
- Giant granola clusters are made by leaving the granola alone – don’t stir it while it’s in the oven or when it comes out. Let it cool completely and you’ll get massive chunks and clusters of granola.
- It’s wonderfully crunchy, while not being so hard it hurts your teeth.
- It smells delicious while baking! My youngest child said it smelled like French toast sticks. 🙂
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Oats: I prefer old-fashioned oats in granola — be sure to use certified gluten-free oats, if you need them!
- Almonds: You can use whole or slivered almonds, but I personally prefer sliced almonds here – I think it adds the best texture!
- Flax: I love adding some ground flax seed to my granola recipes. It helps bind the granola into delicious clusters, and adds heart healthy omega-3 fats and more fiber.
- Maple Syrup: Use pure maple syrup. You can also substitute honey, agave nectar, or this liquid allulose for a zero calorie/ no added sugar option.
- Oil: I use avocado oil, as it’s a nice, neutral, heart healthy oil, but I’ve made it with extra virgin olive oil before, too! You can use whatever neutral oil you have on hand.
- Egg Whites: Okay, this may be a little unusual for granola, but just like with my Cinnamon Roll Granola recipe, I love adding egg whites to help bind the granola to create big granola chunks and clusters! Plus it’s a way to lighten the recipe and swap out some fat in extra oil with a little protein in the egg whites.
- Vanilla Extract: YES the recipe card is correct – you need a full tablespoon! We really want the vanilla to shine!
- Almond Extract: While you don’t have to include this if you don’t have any, I really do recommend adding a little almond extract to really pull out both the vanilla and almond flavors.
- Cinnamon: a touch of cinnamon (and a pinch of salt!) help round out the flavor.
How to Make Vanilla Almond Granola
For complete instructions, please check out the recipe card at the bottom of this post.
To a large mixing bowl, add all dry ingredients and stir. Mix wet ingredients together in a separate small bowl, then pour over the dry ingredients. Carefully stir until everything in the oat mixture is evenly coated in the wet ingredients.
Spread the granola on a parchment-lined sheet pan. If you want the large granola clusters, firmly press it down into an even layer. Bake on the center rack at 325 for 25-30 minutes, or until golden brown around the edges. Let cool fully before breaking up.
Granola Tips:
- For giant granola clusters, be sure to pack the granola into a firm, even layer on the sheet pan. Then do not touch the granola! Don’t stir it or shake it up while baking or while cooling. Once it’s cooled you’ll be able to break it apart and get giant chunks and pieces.
- Bake on the center rack. If you back on the top rack, it can be too close to the top heat source and the granola can get overly browned.
- Rotate your pan halfway through. This is especially helpful if you’ve ever noticed your oven baking unevenly.
- Granola continues to harden as it cools. So don’t be afraid if it feels a little soft still when it first comes out. Leave it alone, let it fully cool, and it’ll get crunchy as it cools.
- Be sure to store in an airtight container, especially if you live in a humid environment.
Meal Prep: Storing & Reheating
Store granola in an airtight container at room temperature for up to 2 weeks.
If you’re going to meal prep parfaits or my protein yogurt bowls, you can store the granola in with it – just use a barrier of berries or something in between so the moisture from the yogurt doesn’t sit right next to the granola and softens it.
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More Oat Recipes to Love
- Cinnamon Roll Granola
- Cosmic Brownie Overnight Oats
- Biscoff Overnight Oats
- Chocolate Protein Overnight Oats
- Banana Bread Baked Oatmeal
- Strawberry Blueberry Overnight Oats
- Birthday Cake Overnight Oats
- Okay, not an oat recipe, but this granola is PERFECT on my High Protein Yogurt Bowls!
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Vanilla Almond Granola
Ingredients
- 2 cups old-fashioned oats
- ¾ cup sliced almonds
- ¼ cup ground flax seed
- ½ teaspoon ground cinnamon
- pinch kosher salt
- ¼ cup maple syrup
- 3 tablespoons avocado oil
- 3 tablespoons egg whites
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 325°F and line a sheet pan with parchment paper. Set aside.
- To a large bowl, add oats, almonds, flax, cinnamon, and salt. Set aside.2 cups old-fashioned oats, 3/4 cup sliced almonds, 1/4 cup ground flax seed, 1/2 teaspoon ground cinnamon, pinch kosher salt
- To a separate smaller bowl, add maple syrup, oil, and vanilla and almond extracts. Whisk to combine, then pour the wet ingredients over the dry and stir until the oat mixture is evenly coated.1/4 cup maple syrup, 3 tablespoons avocado oil, 3 tablespoons egg whites, 1 tablespoon vanilla extract, 1/4 teaspoon almond extract, 2 cups old-fashioned oats
- Spread mixture onto the prepared sheet pan. To achieve the giant granola clusters, use a spatula to press everything down into a firm, even layer. Place in the oven and bake for 25-30 minutes, or until granola is starting to brown on the edges. If you want the giant clusters, do NOT stir the granola at all while it is baking or while it cools!
- Remove from oven when the edges are golden brown, then let cool completely before touching. Break the granola apart into clusters, then store in an airtight container and enjoy!
