• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Breakfast Recipes

    Vanilla Almond Granola

    Lindsay Moe

    30 shares

    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.

    Overhead shot of two bowls of vanilla almond granola, a jug of milk, and a spoon.
    Jump to Recipe

    Jump to:
    • The best basic granola recipe
    • Ingredients
    • How to make vanilla almond granola
    • Top tips
    • FAQ
    • More healthy recipes
    • Recipe

    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.

    Ingredients

    • Old fashioned oats
    • Whole wheat flour
    • Almonds
    • Honey
    • Maple Syrup
    • Vanilla
    • Vegetable oil
    • Salt
    Overhead shot of ingredients in separate bowls.

    How to make vanilla almond granola

    1. Combine all ingredients in a large bowl.
    2. Spread in a thick layer on a large baking sheet lined with parchment or a Silpat.
    3. Bake 30 minutes at 400ºF, flipping after the first 15 minutes and again 10 minutes later.
    4. Remove from the oven when lightly browned. It will continue to crisp as it cools.
    Vanilla almond granola on a sheet pan.

    Top tips

    Substitutions

    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.

    Milk being poured into a bowl of vanilla almond granola.

    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
    A close up of granola in a bowl with a wooden spoon in it.

    FAQ

    How long does homemade granola last?

    Homemade granola will stay good for 2-4 weeks if stored properly, or up to 6 months in the freezer.

    How do I get my granola to stick together?

    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
    Overhead shot of two bowls of vanilla almond granola, a jug of milk, and a spoon.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    Vanilla almond granola in a small gray bowl.

    Vanilla Almond Granola

    A simple and wholesome granola recipe, for those who don’t like much fuss!
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 208kcal
    Author: Lindsay Moe

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

     
     

    Nutrition

    Calories: 208kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 174mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Breakfast Recipes

    • a jar of apple cinnamon overnight oatmeal with apple chunks and a jug of milk.
      Apple Cinnamon Overnight Oats
    • Lemon poppy seed muffins on a speckled plate on a red napkin next to a spoon of poppy seeds and a bowl of glaze.
      Lemon Poppy Seed Muffins
    • Honey vanilla summer fruit salad in a bowl.
      Summer Fruit Salad with Honey and Vanilla
    • Maple nut breakfast cookies on a plate next to a mug of coffee and a bowl of nuts.
      Pillowy Maple Nut Breakfast Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    30 shares