This homemade vanilla almond granola is SO easy to make and filled with delicious toasty almond and sweet vanilla flavors. It makes for an amazing plant-based breakfast or snack that's healthy, gluten-free, easy to customize and great for meal-prep.
![Overhead view on a jar that;'s on a plate. You can see a vanilla almond granola that's topping the jar as well as fresh cherries and spoon beside the jar on the plate.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9393-1024x682.jpg)
I'm such an oatmeal kind of morning person. Some might grab some toast when on cruise control on sleepy mornings, but for me, I'll either go for overnight oats (if I was wise enough to batch prep them) or will whip up a bowl made with simple rolled oats, fruits and topped with oat milk. The raw oats straight in the bowl, just like that. It's nice and chewy and naturally a little sweet.
BUT, it feels such like an upgraded breakfast when there's a batch of homemade granola in the house. Swapping my plain oats for clusters of crispy-sweet-vanilla oats. I mean, come on, HUGE upgrade, right?
And when making this recipe for the blog, I wondered why I don't make granola more often. It really takes one bowl, 5 min of hands-on prep, bake and hop, it's ready. It stores so well, makes the house smell like a bakery, stays crispy for ages, goes on everything and making it yourself assures you'll know what's in there (no ingredients you can't pronounce!).
In short, once you make your own granola, I guarantee you won't go back. It's healthier and much cheaper than the store-bought options and really, it so easy and simple!
![Showing is an overhead view on a baking sheet that contains a vanilla almond granola.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9390-1024x682.jpg)
Why you'll love this homemade vanilla-almond granola
- Easy one-bowl recipe
- Vegan & Gluten-free
- Healthy without using any refined sugar or added fat
- You will only need 5 ingredients!
- Can easily be customized
Ingredients you'll need
This is a very simple recipe with very few ingredients, but there is some room to add on more if you want.
- Rolled oats: use the old fashioned kind. Quick cooking oats would not give a granola that's interesting in texture.
- Almond flour: do not substitute for any other kind of flour!
- Slivered almonds: they roast so nicely and helps create a granola that's crispy. You could also slice or chop your own almonds if that's all you have, but super thin slices of almond are best for crunchy texture.
- Maple syrup: mostly for sweetness, but also helps crisp the oats.
- Vanilla extract: you will need a full tablespoon (NOT teaspoon) for this recipe.
![Showing are the ingredients needed to make this recipe, you can see rolled oats, nuts, flour, maple syrup and spices.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9363-1024x682.jpg)
Why use almond flour
Almond flour is key for this recipe and do not substitute it for any other type of flour. It brings a nice mild & nutty flavor but also, almond flour binds easily to the slivered almonds and oats to create the tiny clumps that's so pleasant.
On top of being important for flavor and texture, almond flour is super healthy! It is high in protein and fiber and also, it allows the granola to be completely free of gluten.
I recommend to use almond flour (almonds ground without their skin) opposed to almond meal (raw almonds ground with their skin on). I used this almond flour from Bob's Red Mill.
How to make it
This recipe is so incredibly simple!
- In a bowl, combine all the ingredients and stir to combine.
- Spread over a baking sheet in an even layer that's covered with parchment paper.
- Then bake, flipping halfway through.
- Let the granola completely cool down before touching.
![In process picture: you can see a white bowl that contains rolled oats, almond flour, slivered almonds and you can see hands pouring some vanilla extract into a tablespoon to add to the bowl.](https://plantbasedjess.com/wp-content/uploads/2021/07/adding-ingredients-1024x576.jpg)
![In process picture: you can see hands stirring in a bowl a rolled oat mixture with a spatula.](https://plantbasedjess.com/wp-content/uploads/2021/07/stirring-1024x576.jpg)
![In process picture: there is an oat mixture being pouring over a baking sheet to bake in the oven.](https://plantbasedjess.com/wp-content/uploads/2021/07/transfering-1024x576.jpg)
![In process picture: you can see a spatula spreading and pressing on a granola mixture on a baking sheet before baking it.](https://plantbasedjess.com/wp-content/uploads/2021/07/spreading-on-baking-sheet-1024x576.jpg)
Watch how to make it
![YouTube video](https://i.ytimg.com/vi/y729yP9es_Q/hqdefault.jpg)
Tips to make the BEST homemade granola
- Make sure you don't touch the granola for at least 15-30 minutes after it's baked! The granola will be soft and might look a little underdone when just out of the oven, but allowing it to completely cool down after baking will help get the crispy texture and create small clusters.
- Flip the granola half-way through cooking to ensure it roasts evenly.
- When flipping the granola, make sure to include the corners of the baking sheet as these areas tend to roast more (it can burn easier on the edges).
- Check your granola for doneness after 18 minutes. You want it nice and golden brown, without burning.
- When you spread the granola on the baking sheet, make sure you create an even layer and also, press gently using a spatula to encourage the formation of clusters after it cools down.
Optional adds-on
- You can make this granola stronger in almond flavor by adding about ¼ tsp of almond extract (mix in with the vanilla extract first).
- Add a handful of dried fruits like cranberries or raisins. If doing so, I recommend you add them after the granola is completely done (or the dried fruits might burn while cooking).
- Spice it up with cinnamon, ginger, all spice, cardamom and nutmeg.
- Other fun adds-on would be: chia seeds, coconut (shredded or flakes), chocolate chips (also add after it's out of the oven so it does not melt all over the granola) and other nuts like walnuts or pecans.
![Front angle view on a glass jar that layers a chia pudding, with chopped fresh cherries and topped with an homemade vanilla almond granola. You can see more granola in a big jar in the background as well as more cherries.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9396-1024x682.jpg)
Serving suggestions
I love simply serving it with fruits and a splash of cold vegan milk. It goes so perfectly with cashew chocolate milk or this hemp chocolate milk OR, when the strawberries are in season, serve with almond strawberry milk.
It's also very delicious served with coconut or almond yogurt, topping smoothie bowls, over overnight oats, in fruit parfaits for a fun added crunch or simply snacking by the handful.
![Front angle view on a glass jar that layers a chia pudding, with chopped fresh cherries and topped with an homemade vanilla almond granola. You can see more granola in a big jar in the background as well as more cherries and a beige hand towel.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9398-1024x682.jpg)
Storage
After it has completely cooled down, transfer to an air-tight container and keep at room temperature for up to 2 weeks. I love using these large 32 oz Mason jars for that.
Can I freeze it?
Did you know that you can freeze homemade granola! This can help keep it fresh longer and the texture won't change after thawing.
To do so, choose an air-tight container with a size that fits closely the amount of granola you want to freeze (to limit the empty space). Then freeze up to 3 months. Let the granola thaw overnight at room temperature before using.
If you are into batch cooking, then don't hesitate to make a double batch of this recipe (spread over 2 baking sheets to keep the cooking time the same) and freeze some of it for later!
![Showing is a baking sheet containing a homemade vanilla almond granola with a jar containing some of the granola for storage.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9399-1024x682.jpg)
More healthy granola recipes to try
Other favorite oat breakfast recipes
- Strawberry overnight oats
- Turmeric blueberry oatmeal
- Pumpkin and orange overnight oats
- Matcha and chocolate oatmeal bowl
- Strawberry and chocolate baked oatmeal
- Oatmeal raisin bars
- Oat and barley breakfast bowl
I hope you enjoy this vanilla almond granola as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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*THANKS TO MY SISTER SONIA WHO HELPED DEVELOP AND TEST THIS RECIPE*
![Front angle view on a glass jar that layers a chia pudding, with chopped fresh cherries and topped with an homemade vanilla almond granola. You can see more granola in a big jar in the background as well as more cherries.](https://plantbasedjess.com/wp-content/uploads/2021/07/IMG_9396-360x361.jpg)
Vanilla Almond Granola (5-Ingredient, Oil-Free)
Ingredients
- 2 cup rolled oats
- 1 cup almond flour
- 1 cup slivered almonds
- 1 tbsp vanilla extract
- ½ cup maple syrup
Instructions
- Pre-heat the oven to 375º. Line a baking sheet with parchment paper.
- In a medium bowl, combine all the ingredients.
- Then, spread on the prepared baking sheet and bake in the oven for 18-20 minutes, or until browned, flipping halfway through. Once done, let the granola completely cool down before touching so it can crisp and form little clusters.
- Store in an air-tight container at room temperature for up to 2 weeks. Can also be frozen.
Video
![YouTube video](https://i.ytimg.com/vi/y729yP9es_Q/hqdefault.jpg)
Notes
- The granola will be soft and might look undone when just out of the oven, but make sure not to touch it for at least 15-30 minutes and it will become crispy with small clumps.
- Flip the granola half-way through cooking to ensure it roast evenly.
- When flipping the granola, make sure to include the corners as they tend to roast more (it can burn easier on the edges).
- Check your granola for doneness after 18 minutes. You want it nice and golden brown, without burning.
- When you spread the granola on the baking sheet, make sure you create an even layer and even, press gently using a spatula to encourage the formation of clusters.
- Great adds-on include: almond extract (¼ tsp mixed in with vanilla extract first), coconut flakes, other nuts/seeds, dried fruits (add them after the granola is completely baked and even chocolate chips!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
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![](https://plantbasedjess.com/wp-content/uploads/2021/07/vanilla-almond-granola-683x1024.png)
Just made it and it was so good. It is super crispy and stays crispy for a while. The flavors are amazing too. I'll be making it again!
I have made this recipe many times, this is our go to granola we make at home. Quick and easy and really good.
The only issue we are having is it instantly turns to mush in almond milk. Any suggestions on how to fix this?
Hi Eleni! Yes, it is a healthier recipe, so it won't hold as well once in milk. You could try adding more maple syrup to help caramelized it more and form more "chunks", although I haven’t tried it so I'm not sure that would work.
Our favorite granola recipe, super tasty and we love how crunchy it is
Oh great! Thanks for your comment! 🙂