This Vanilla Almond Granola has the most satisfyingly crunchy clusters and is the perfect combination of sweet, lightly toasted and nutty flavors. The smell of lightly toasted almonds, oats and maple syrup wafting from your oven will have you hooked! Made in one bowl, with pantry ingredients, it’s a café-quality granola for a fraction of the price.
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Why You’ll Love This Recipe
- Three words: big, crunchy clusters! There’s nothing more satisfying than biting down on a crisp, golden cluster of sweet oats and almonds. The almond flour in this recipe helps roughen up the texture of the binding and that extra surface area makes it even more crunchy.
- Seven pantry ingredients are all you need for this one. It’s easy and a great way to make a premium granola at a fraction of the price you’d pay for store bought.
- Low effort – mix in one bowl, bake and leave to cool. That’s it!
- It keeps well for a few of weeks and will stay crunchy in an airtight container. It also makes a cute homemade gift in a glass jar.
- It’s a classic, simple flavor combination but it just works so well. I also love my easy Vegan Granola with fruit and cinnamon, but there’s just something about the simplicity of this one that makes it my favorite. The protein from the almond flour and the sliced almonds make it quite filling and substantial. It’s sweet and delightful on its own with milk, but can also serve as a base recipe you can build on with add-ins.
Ingredients You’ll Need
You only need seven pantry ingredients to make this one. The measurements are at the bottom of this post in the recipe card. Here’s your shopping list:
- Rolled oats
- Almond flour
- Sliced raw almonds
- Maple syrup
- Neutral oil
- Vanilla extract
- Salt
Instructions
Nothing gives me more of a kick than making expensive basics like granola at home, especially when you realise how easy they actually are! It’s kind of empowering ha. You really can’t go wrong with this one – steps are all pictured below with the details in the recipe card at the bottom of this page. The only thing you need to watch out for is oven temperature and timing as it can turn from golden to burnt quickly.
Step One: Preheat the oven and line a baking sheet with parchment paper so the granola doesn’t stick. In a large bowl, whisk together the oil, maple syrup, vanilla, and salt until smooth and glossy.
Step Two: Add the oats and almond flour, stirring until everything’s evenly coated and no dry spots remain.
Step Three: Fold in the sliced almonds gently so they stay intact, then spread the mixture evenly across your prepared tray.
Step Four: Bake until the granola turns golden and firm, without stirring – this helps form big, crunchy clusters.
Step Five: Let it cool completely before breaking it into pieces. Cooling is key for those crisp clusters that hold together.
Substitutions & Variations
Treat this as your classic granola base recipe to build on. Here are some ideas on swaps you can make:
- Swap the nuts: Try pecans or walnuts for a richer flavor, or mix a few types for extra texture.
- Add fruit: Stir in dried cherries, blueberries, or cranberries after baking for a sweet-tart twist. Must be after baking otherwise they’ll dry out like little rocks.
- Add extra texture: Toss in coconut flakes or cacao nibs (again, after baking) for a little extra texture.
Storage
Granola stores well for 2-3 weeks as long as you keep it in an airtight container to keep it crunchy. I like to use glass food storage containers, but a big old glass jar works just as well (also makes for a lovely homemade gift ).
If for some reason your granola has gone a bit stale, you can revive it by baking it on a low oven temperature for a few minutes to get it crispy again.
Expert Tips
Always let the granola cool completely before touching it – that’s when the big, crunchy clusters set.
FAQ
Press the mixture firmly onto the baking sheet and avoid stirring while it bakes or cools. Adding a little extra maple syrup can also help, but I don’t think you’ll need it.
Slivered or sliced almonds both work here. Whole almonds might be a bit of a mouthful to chew on, so I would roughly chop them before adding them to the mixture.
Add dried fruit like blueberries or cherries after baking. Do not add them in before baking or they will burn or become so hard it’s like your granola is filled with pebbles (speaking from experience).
Every oven runs differently, so start checking it around 30 minutes and bake just until golden and firm.
Serving Suggestions
- Plain with cold milk is obvious, but underrated in my opinion! Add berries or sliced fruit if you want something more fresh.
- It’s great with yogurt – try my homemade vegan yogurt recipe 🙂
- Use it as a crunchy topping for a smoothie bowl or with a chia pudding. It would be great with a simple one like my Vanilla Chia Pudding or Coconut Chia Pudding for something more rich like you’d get at a café brunch.
I hope this becomes a regular recipe in your house, it’s such a classic breakfast treat. I love making it when we have guests staying with us or if I’m craving a sweet cereal. Let me know in the comments section what you thought and if you used an extra add ins 🙂 You’re also welcome to tag me on Instagram – I am @glowdiaries___ – I always love to see photos and share them on my stories when I can!
Vanilla Almond Granola
Ingredients
- 5 tbsp neutral oil such as sunflower, canola, or avocado oil; about 75 mL
- ½ cup pure maple syrup about 156 g
- 4 tsp vanilla extract about 20 mL
- ½ tsp fine sea salt about 3 g
- 3½ cups old-fashioned rolled oats about 315 g
- ¾ cup almond flour finely ground blanched almonds; about 72 g
- 1½ cups sliced raw almonds blanched or unblanched; about 180 g
- ¾ cup dried blueberries or tart cherries optional (add after baking; about 100 g)
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the oil, maple syrup, vanilla, and salt until smooth and well combined.
- Add the dry ingredients: Stir in the oats and almond flour until evenly coated.
- Add almonds: Fold in the sliced almonds until evenly distributed—avoid overmixing to help clusters form.
- Spread and bake: Pour the mixture onto the prepared baking sheet and press it gently into an even layer (a light press helps form clusters).
- Bake for 35 minutes, or until golden brown and firm to the touch. Rotate the pan halfway if your oven bakes unevenly.
- Cool completely: Allow the granola to cool without stirring—this helps it form large clusters. Once fully cooled, break into pieces.
- Store: Keep in an airtight container at room temperature for up to 2 weeks. If it softens, re-crisp in a 250°F (120°C) oven for 10–15 minutes.
Linda says
So crunchy!! Easy to make too. The best granola
Ron says
Love this so much! I’ve been trying out a bunch of your breakfast ideas lately, and this is by far one of the easiest. It is so yummm with a splash of oat milk