Vanilla Almond Granola

Crispy homemade vanilla almond granola with big maple-sweet clusters and toasty almonds. Perfect for breakfast or snacking straight from the jar.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Cooling Time 20

Total Time 1 5

Servings serves

Calories 369kcal

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)

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.

Clusters: For extra clumpy granola, add a teaspoon of water or a drizzle more maple syrup before baking and avoid stirring as it cools.

Add-ins: Add dried fruit only after baking to prevent burning.

Serving ideas: Delicious with yogurt, fresh fruit, or plant-based milk.