Vanilla Almond Granola (Sweet, Crunchy & Homemade)
The perfect balance of sweet and nutty, this homemade vanilla almond granola is one of those recipes you’ll keep coming back to. It’s lightly crisp, golden, and finished with subtle coconut notes that make it perfect for yogurt parfaits, granola cereal, smoothie bowls, or straight off the tray as a snack.
Making granola at home also gives you full control over the sweetness and ingredients — no preservatives, no fillers, and no mystery oils.
Why You’ll Love This Homemade Granola
- Naturally sweetened with pure maple syrup
- Perfectly crunchy without being hard
- Great for breakfast or snacking
- Stores well for meal prep
- Smells incredible while baking
Recipe Overview
- Course: Breakfast, Snack
- Keywords: coconut granola, granola, homemade granola, vanilla granola
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
Ingredients
Dry Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 teaspoon cinnamon
- ½ cup unsweetened coconut shreds
- Pinch of salt
Wet Ingredients
- ¾ cup pure maple syrup
- ½ cup coconut oil, melted
- 1 tablespoon vanilla extract
- 2 drops almond extract
Instructions
- Preheat oven to 310°F. Line a baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients and mix well.
- In a separate bowl, whisk together the wet ingredients until fully combined.
- Pour the wet mixture over the dry ingredients and stir until the oats are evenly coated.
- Spread the mixture evenly onto the prepared baking sheet.
- Bake for 45 minutes, stirring at the 15-minute and 30-minute marks to ensure even browning.
- Remove from oven and allow granola to cool completely before serving or storing.
Pro Tips for Perfect Granola
- Let the granola cool completely before breaking it up — this helps it crisp up.
- For larger clusters, press the granola gently into the pan before baking and stir less.
- If you like extra coconut flavor, toast additional coconut flakes and mix them in after baking.
How to Serve
- Over Greek or plant-based yogurt
- With fresh fruit and milk as cereal
- Sprinkled on smoothie bowls
- By the handful as a quick snack
Storage
Store granola in an airtight container at room temperature for up to 2 weeks. For longer storage, keep it in the refrigerator to maintain freshness and crunch.
Vanilla Almond Granola
The perfect blend of sweet and nutty describes this homemade vanilla and almond granola. Enjoy hints of coconut as this is perfect for a parfait, granola cereal or by itself as a quick snack.
Ingredients
Dry Ingredients
- 4 cups old fashioned rolled oats
- 1 cup sliced almonds
- 1 tsp cinnamon
- 1/2 cup unsweetened coconut shreds
- pinch of salt
Wet Ingredients
- 3/4 cup pure maple syrup
- 1/2 cup coconut oil (melted)
- 1 tbsp vanilla extract
- 2 drops almond extract
Instructions
- Preheat your oven to 310°F. Place parchment paper on a baking pan.
- Combine all dry ingredients in a large bowl. Toss and mix well.
- In a seperate bowl, combine wet ingredients and whisk until well combined.
- Pour wet ingredients over your dry mixture. Make sure all of the oats are covered with the wet mixture, evenly coated.
- Spread the oats onto the baking pan. Bake for 45 minutes, make sure to mix at the 15 minute mark and again at the 30 minute mark so the top layer isn't burnt. You want all the oats to get a proper bake.
- Once it cools, enjoy
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