An easy granola recipe, made with vanilla and slivered almonds, great for breakfast or a healthy snack. This homemade Vanilla Almond Granola is gluten free, dairy free, and has a vegan option.
I’ve shared with you my recipes for cinnamon granola and peanut butter granola, but I’m not done yet. Today I’m sharing my recipe for vanilla almond granola and it’s currently my family’s favorite choice for breakfast.
This vanilla and almond granola is made with simple, healthy ingredients you can find at your local grocery store. The delicate vanilla/almond flavor combined with slivered almonds and chewy oats is hard to beat.
Why this Recipe Works
- Using two tablespoons of pure vanilla extract, almond extract and almonds gives the granola a delicious vanilla almond flavor.
- The granola is easy to make with 8 ingredients and 10 minutes to prep.
- It’s simple to customize with your choice of mix-ins.
Ingredient Notes and Substitutions
- Old-fashioned rolled oats (certified gluten free) - To keep this granola gluten free, I use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. If you don’t need to avoid gluten, you can use regular old-fashioned oats.
- Almonds - I use slivered almonds but feel free to use chopped or sliced almonds instead.
- Cinnamon - Ground cinnamon.
- Salt - Table salt.
- Honey - I use honey to sweeten the granola. To keep the recipe vegan, substitute maple syrup.
- Oil - I use coconut oil, but another neutral oil like olive oil will also work.
- Almond flavoring - Almond extract.
- Vanilla - Pure vanilla extract.
How to Make Homemade Vanilla Almond Granola
- Stir together the oats, almonds, cinnamon, and salt.
- Melt coconut oil in the microwave, then whisk in honey, almond extract, and vanilla.
- Pour the wet ingredients over the oat mixture and stir to coat.
- Spread granola on a baking sheet lined with parchment paper.
- Bake at 300-degrees for 40 minutes, stirring after 20 minutes.
- Cool granola completely, then break into chunks and enjoy!
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 300° F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, stir together the oats, almonds, cinnamon, and salt.
Place coconut oil in a small microwave-safe bowl and microwave until melted. Add the honey, almond extract, and vanilla to the melted coconut oil and whisk until combined.
Pour the wet ingredients over the oat mixture and stir until the oats are coated.
Transfer the granola to the prepared baking sheet and spread into a thin, even layer.
Bake for 20 minutes then remove from the oven and gently stir the granola. Return the pan to the oven and continue baking for another 20 minutes.
Cool the granola completely before breaking into chunks.
- Fruit - Try adding some banana chips or raisins to the granola after it has been baked.
- Seeds - Stir in a couple tablespoons of flax seeds, pumpkin seeds, sunflower seeds, or a combination of seeds, to the oat mixture.
- Chocolate - Chopped pieces of milk or dark chocolate or chocolate chips would go well with this recipe. If you decide to add some chocolate, make sure to wait until after the granola has cooled before stirring in the chocolate.
Certified Gluten Free Oats
Pure oats are naturally gluten free, but how they are processed and stored can lead to cross-contamination from other grains like wheat, barley, and rye.
As a Celiac, I’m always careful to use certified gluten free oats. Not all people living with Celiac disease can tolerate oats. If you’re able to tolerate oats, consider using oats that are certified gluten free.
Recipe Tips and FAQs
I don’t recommend using quick oats in this recipe. Quick oats are smaller and thinner than rolled oats and may become soggy when combined with the liquid ingredients.
Be sure to bake the granola in a thin layer so all the ingredients are exposed to the heat. Depending on the size of your pans you may need to use two pans to spread out the granola.
Stirring the granola halfway through the baking process is necessary to ensure even baking. Also, give the granola time to cool so it can crisp up.
Store the granola, in an airtight container, at room temperature for up to 3 weeks.
The granola can also be frozen, in a freezer-safe container or bag, for up to 3 months.
Serve the granola with milk or yogurt for breakfast. Or add it to a smoothie to give it some crunch.
Sprinkle it over ice cream or mix-in some white chocolate chips for dessert. Or eat it plain, by the handful, any time of day.
If you enjoy eating granola for breakfast, or snacking on it during the day, give this homemade granola recipe a try. The vanilla flavor, almonds, and oats make this tasty granola difficult to resist!
More Gluten Free Breakfast Recipes to Try!
- Baked Apple Fritters
- Chocolate Donuts with Sprinkles
- Banana Nut Muffins
- Cranberry Orange Scones
- Chocolate Banana Bread
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
Vanilla Almond Granola (gluten free, dairy free, vegan option)
- 3 cups old-fashioned rolled oats (certified gluten free)
- ¾ cup slivered almonds
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup honey
- ⅓ cup coconut oil
- ½ teaspoon almond extract
- 2 tablespoons pure vanilla extract
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Stir together the oats, almonds, cinnamon, and salt in a large bowl.
- Place coconut oil in a small microwave safe bowl and microwave until melted. Whisk in the honey, almond, and vanilla extracts.
- Pour over the oat mixture and stir until the oats are coated. Transfer the granola to the prepared pan and spread into a thin, even layer.
- Bake for 20 minutes then remove from the oven and gently stir the granola. Return the pan to the oven and continue baking for another 20 minutes.
- Cool the granola completely before breaking into chunks.
- To keep this recipe gluten free, use certified gluten free rolled oats.
- Replace the honey with maple syrup to make the recipe vegan.
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.