Ditch the soggy cereal and try this vanilla almond granola! This simple granola recipe is crunchy and not too sweet, so you can start your day feeling great.
Soggy cereal just isn’t my thing.
I need some bite. Some crunch. Some substance. I don’t often eat cereal for breakfast, partly because most varieties quickly turn into a soggy mess and partly because I’m hungry again in like forty-two minutes.
When I do choose to eat cereal, granola is at the top of the list. Thanks to the (hopefully) giant clusters of oats and nuts, things stay pretty crunchy.
It’s also wholesome and filling. There’s carbs, fat, and protein. That’s what I consider all the best things to keep you feeling full.
The best basic granola recipe
This is a really simple granola recipe for people who might not be into flavors like coconut or chocolate. All you’re getting is basic vanilla almond flavored oats.
It also doesn’t make a huge batch, so you won’t be swimming in granola for the next few weeks. That makes it ideal if you’re the only granola lover in your house, or you typically cook for just yourself or another person.
- Old fashioned oats
- Whole wheat flour
- Maple Syrup
- Vegetable oil
How to make vanilla almond granola
- Combine all ingredients in a large bowl.
- Spread in a thick layer on a large baking sheet lined with parchment or a Silpat.
- Bake 30 minutes at 400ºF, flipping after the first 15 minutes and again 10 minutes later.
- Remove from the oven when lightly browned. It will continue to crisp as it cools.
Whole wheat flour – While white flour may work in this recipe, I have not tested it and can’t make a guarantee. Typically whole wheat flour and white flour perform differently in recipes, but since we’re not depending on a huge chemical reaction in this one you might be able to get away with it.
Old fashioned oats – Quick cooking oats wouldn’t give you the right texture in this recipe, but it would probably work in a pinch.
Honey – If you prefer to keep this recipe vegan you can swap the honey for equal amounts of maple syrup.
Almonds – If you don’t like almonds you can substitute your other favorite nut such as cashews, pecans, or peanuts.
Storing plain granola
Store homemade granola in an airtight container in a cool, dry place for at least 2 weeks. You can also freeze it for up to 6 months.
Checking for doneness
Use your eyes when checking to see if your granola is done. You want everything to be lightly browned and toasted, but not burnt.
All ovens vary in temperature, so start checking your granola after 25 minutes, though it may take up to 40 minutes depending on your oven.
Tips for customizing almond granola
- Swap the whole almonds for slivered almonds
- Add ½ cup of your favorite dried fruit such as raisins, dried cranberries, or dried apricots
- Mix with mini chocolate chips after baking and cooling
- Serve with milk, yogurt, or fruit
- Sprinkle over apple slices drizzled with peanut butter
Homemade granola will stay good for 2-4 weeks if stored properly, or up to 6 months in the freezer.
Granola chunks are the best, but how do you get them? To get your granola to stick together, bake it in a thick layer and stir gently while baking.
You want to move the mixture around so it doesn’t burn on the edges, but flip and stir carefully to keep those clumps together.
More healthy recipes
- Five Minute Breakfast Burrito
- Soft Scrambled Eggs
- Scrambled Egg Sandwich
- Scrambled Tofu
- Southwest Veggie Breakfast Skillet
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vanilla Almond Vegan Baked Oatmeal
- Apple Cinnamon Overnight Oats
- Healthy Banana Mug Cake
- Low Carb Breakfast Casserole
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Vanilla Almond Granola
- 2 cups old fashioned oats
- ⅓ cup whole wheat flour
- ¼ cup finely chopped raw almonds
- ¼ cup whole raw almonds
- ¼ cup raw honey
- 2 Tablespoons maple syrup
- 1 Tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
- In a large bowl thoroughly combine all ingredients. Spread in a thick layer on the prepared baking sheet.
- Bake 30-40 minutes. After the first 15 minutes, gently flip/stir to evenly cook. If you like big clusters, try to keep it packed together. Continue to flip every 10 minutes.
- Remove from the oven when lightly browned. It will continue to crisp up as it cools.