Name: Vanilla Almond Granola
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups rolled oats; 1 cup almonds, roughly chopped; 1/2 cup sliced almonds; 1/4 teaspoon salt; 1/3 cup coconut oil, melted; 1/2 cup honey; 3 teaspoons vanilla extract; 1/2 teaspoon almond extract

This homemade vanilla almond granola is loaded with crunchy granola clusters and just the right amount of sweetness. Plus, it’s easy to make, stores well, and is perfect for a quick and easy breakfast or healthy snack.

Close up of vanilla almond granola on gold serving spoon on a silver baking sheet with parchment paper on a white background.

I originally shared this honey vanilla almond granola recipe in 2017, but I wanted to give it a review and picture refresh, because it’s still one of my favorite granola recipes and it’s SO easy to make.

The combination of sweet honey, vanilla extract, and crunchy almonds gives this granola all of the flavors, and my (foolproof) cooling tip ensures you get big granola clusters every time.

Small white bowl of honey vanilla almond granola with Greek yogurt and fresh raspberries with a spoon on a white background.

Why You’ll Love It

High in Fiber – The combination of rolled oats and almonds ensures this granola has over 5 grams of fiber per serving.
Naturally Sweetened – This vanilla almond granola is naturally sweetened with honey.
Keeps Well – It keeps well in the pantry for weeks and freezer for months, making it a great meal prep idea.

Bowls of rolled oats, whole almonds, slivered almonds, coconut oil, honey, vanilla extract, and almond extract, and wood bowl of salt on a white background.

Ingredients + Substitutions

Rolled Oats – To make the granola and add some complex carbohydrates. You can use rolled oats or old-fashioned oats, but quick oats and steel-cut oats are not recommended.
Almonds – To add some healthy fats, fiber, and protein. The recipe calls for a combination of whole almonds and sliced almonds, but slivered almonds would also work well.
Coconut Oil – To add some more fat and toast the granola. The recipe calls for coconut oil, but butter, olive oil, or avocado oil will also work. See the notes section of the recipe card for details.
Honey – To sweeten the granola and help it stick. The recipe calls for honey, but pure maple syrup or brown sugar. See the notes section of the recipe card for details.
Extracts – A combination of vanilla and almond extract to add some vanilla flavor and enhance the almond flavor.
Salt – To balance the sweetness with a bit of saltiness.

Dietary Adaptions

To Make it Gluten-Free: Use certified gluten-free oats.

To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.

Grid of images of a large white bowl of rolled oats, whole almonds, slivered almonds, and salt; large white bowl of rolled oat mixture covered in honey mixture; large baking sheet with parchment paper with raw granola mixture on top; and large baking sheet with parchment paper with cooked granola on top.

Red’s Nutrition Tip

Almonds are one of the highest-protein nuts and help to increase the overall protein content of the granola. However, to truly make it a balanced meal, I recommend serving it with a more substantial source of plant or animal protein.

Serving Suggestions

This almond vanilla granola is a good source of carbohydrates and fat with moderate levels of protein and fiber. To make it a balanced meal, I suggest serving it with a source of protein and fiber. For example:

To make it higher in protein, serve it over yogurt, Greek yogurt, skyr, or cottage cheese.
To make it higher in fiber, serve it with fresh berries or fruit.
To make it extra sweet, once cooled, add some dried fruit, such as dried cranberries, or chocolate chips to the sheet pan while the granola cools.

Large baking sheet with parchment paper with cooked almond vanilla granola on top with a gold serving spoon.

Storage

To Store: Once completely cool, transfer the granola to an airtight container or glass jar and store it in the pantry or a dark, cool place for up to 2 weeks.

To Freeze: Once completely cool, transfer the granola to an airtight container and store it in the freezer for up to 3 months. Allow to thaw for 5-10 minutes before eating.

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