Vanilla Almond Granola Recipe

Crispy, crunchy, nutty: the perfect trifecta of texture for the best vanilla almond granola, packed with nutty almonds and sweet vanilla bean flavor.

Meet the Best Kind of Nutty in the Best Vanilla Almond Granola Recipe

What is it about the vanilla + almond combo that’s such a sweet, reliable, and cozy classic? Just when you’re feeling a bit flavored out by the crazy combos out there, it’s finally ready for a comforting respite with today’s vanilla almond granola recipe. It’s based off of my highly-rated healthy chunky granola recipe, and jazzed up with way more almonds and way more vanilla flavor! Ready? Let’s get it!

super closeup shot of granola clusters

Whole Ingredients for Simple Almond Vanilla Granola

You’re going to love the whole ingredients use to make today’s almond vanilla granola recipe. It’s one of my favorite granola recipes because it features two cozy ingredients with twice the flavor each!

  • Almonds + Pure Almond Extract – What’s the point of packing this vanilla almond granola recipe with almonds if you’re not gonna have it twice in one recipe? Delicious whole almond provide a yummy, nutty crunch, while pure almond extract adds a delicious, aromatic flavor-boost.
  • Vanilla Beans + Pure Vanilla Extract – Why the need for two kinds of vanilla in one recipe? Flavor people, flavor. Just like I used both vanilla beans and pure vanilla in my Vegan Vanilla Ice Cream, I’ll be using those two vanilla superstars today (Okay, I just read that out loud). Haha… Vanilla extract adds the comforting flavor you’re very familiar with in everything from cookies to bread and granola. Comparatively, vanilla beans might be a newer flavor to you. Vanilla beans add a sweet and smoky aroma to amp up the vanilla factor in today’s granola
  • Coconut Sugar + Coconut Oil + Pure Maple Syrup
  • Oats + Flaxseed – two of my favorite ingredients in making nearly all of my well-rated granola recipes, from my gluten free granola to my paleo granola to grain free granola bars (sans the oats). Oats and flaxseeds are both heart-healthy, and packed with a variety of nutrients that help to reduce cholesterol levels, blood pressure and more. [1] [2]

a visual diagram of the baked vanilla almond granola cluster split into two sections

How to Make Vanilla Almond Granola with All the Clusters

One of my biggest goals on in snack-making is creating the hugest granola clusters possible in all of my granola recipes. Hence, today’s cluster-packed vanilla almond granola recipe. As you can see in the pictures in this post, there are more clusters than there are small granola bits. Hooray!!

To make vanilla almond granola, simply start by preheating your oven to 300°F. Then, line a baking sheet with parchment paper. I like using this rose gold chef’s sheet for even baking because it has a ceramic core.

Next, stir all the dry ingredients together in a large mixing bowl: add almonds, oats, flaxseed, and salt.

Now, add all the wet ingredients (except the vanilla bean pod) into a small or medium mixing bowl: coconut sugar, coconut oil, pure maple syrup, pure vanilla and pure almond extract.

Then slice the vanilla bean pod and scrape the contents into the mixing bowl. I get the freshest, best vanilla bean pods here. Set the exterior pod aside for another recipe. Now, stir all the ingredients together until well mixed.

After, transfer the wet ingredients into the large dry ingredients mixing bowl. Stir and fold to combine both the wet and dry ingredients. Make sure every little morsel of granola mixture is coated in the sweetened wet mixture. You’ve just made your granola mixture!

Now, pour this almond vanilla granola mixture onto the prepared baking sheet. Grab the spatula from earlier and use it to press down and pack the granola mixture together into one clump in the middle of the sheet. Don’t worry if it doesn’t cover the entire sheet—it most likely will not.

Then, grab your spatula and press down the center of the packed mixture, creating a divide. This will result in two separate sections of granola.

a visual diagram of the baked vanilla almond granola cluster split into two sections

Bake for 20 minutes, then rotate the sheet and bake for an additional 18-22 minutes, until deep golden brown.

Lastly, place the baking sheet on a cooling rack until completely cooled. Break into pieces aka ginormous clusters) and enjoy the best granola!

baking sheet full of large clusters for vanilla almont granola recipe

Swoon-worthy Serving Suggestions

rose gold baking sheet lined with almond vanilla granola next to two prep bowls of sliced almonds and whole almonds

More Out-of-this-World Granola Recipes to Rock Your Morning (In a Good Way)

Tools You Need

Crunchy Granola Hugs

As uncomfortable as that sounds, imagine me sending you some crunchy granola hugs. Does that mean I’m infusing it with granola clusters? Are my hugs smelling like vanilla bean granola? Use your imagination! 😉 I can’t wait to hear what you and your loved ones think of my granola recipe. Looking forward to our next baked adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🤗 📸 ☀️

📸 Did you make this almond vanilla granola recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Vanilla Almond Granola Recipe featured image

Vanilla Almond Granola Recipe

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5 from 5 reviews


Crispy, crunchy, nutty: the perfect trifecta of texture for the best vanilla almond granola, packed with nutty almonds and sweet vanilla.



Dry Ingredients

  • 1 ½ cups almonds*
  • 1 ½ cups old-fashioned, rolled oats
  • ¼ cup ground flaxseed
  • ¼ teaspoon salt

Wet Ingredients


  1. Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
  2. Add all the dry ingredients into a large bowl: almonds, oats, flaxseed, and salt. Using a rubber spatula, stir and fold until well mixed.
  3. Add all the wet ingredients to a small or medium bowl: coconut sugar, melted coconut oil, maple syrup, vanilla and pure almond extract.
  4. Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the wet ingredients mixing bowl. Save the exterior pod for another recipe.
  5. Whisk together the wet ingredients, including the vanilla bean pod, until well mixed. The wet mixture will resemble a kind of sandy molasses texture.
  6. Pour wet ingredients over dry ingredients in the large mixing bowl, being sure to scrape the bowl dry.
  7. Using a rubber spatula, stir and fold the wet and dry ingredients together until well mixed. Make sure to stir and fold until every bit of oat and almond are fully coated in the wet mixture.
  8. Pour mixture onto the prepared baking sheet. Using a rubber spatula, press down and pack the granola mixture together to create an even, flat, and very tightly-packed layer, about ½ inch thick. Your granola may not cover the entire baking sheet. Now, nudge the sheet of granola apart in the center (dividing the tightly-packed layer in half), to let air through. Press together any loose bits as needed to keep the layers tightly packed.a visual diagram of the baked vanilla almond granola cluster split into two sections
  9. Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola—it is fragile and needs to crisp up while cooling.
  10. Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.


*For 1 1/2 cups almonds, I used:

  • 1 cup almonds, chopped
  • ½ cup sliced almonds

Storing Instructions: Store granola in an airtight container for 1-2 months at room temperature.

What should I do with the rest of my vanilla beans? Make vegan vanilla ice cream or vanilla keto ice cream. 🙂

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast, Snacks
  • Method: Bake
  • Cuisine: American

© All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

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