This Vanilla Almond Granola is a soft-baked granola with clusters that have hints of almond, vanilla and cinnamon in each bite! Sweetened with C&H® Dark Brown Sugar, it’s a perfect snack with yogurt and fresh fruit.
Homemade granola is incredibly easy to make and this Vanilla Almond Granola breaks up into nice large chunks and is such a versatile snack!
It’s the perfect topping to enjoy on yogurt, smoothies, smoothie bowls, sprinkled on oatmeal, with milk, or simply enjoying on its own by the handful.
This post has been sponsored byC&H® Sugar. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running
This Vanilla Almond Granola is:
Easily made gluten free
Made with simple ingredients
Full of almonds
A delicious snack to have on hand!
Ingredients you will need
Old-Fashioned Oats: I have found these are the best for homemade granola since they toast up nicely. Do not use the quick-cook, instant or steel cut oats for granola
Slivered Almonds: The slivered or sliced almonds are great for baking right into the granola. Additionally, I love adding in whole almonds once the granola has cooled completely for an added crunch.
Ground Cinnamon: Cinnamon compliments granola perfectly! Feel free to get creative and add in other spices like nutmeg or cardamom if you’d like.
Salt: Don’t forget the salt! It’s important to add in because it helps prevent the granola from tasting one-dimensional or too sweet.
C&H® Dark Brown Sugar: Instead of honey or maple syrup, I’m opting for C&H® Dark Brown Sugar! I love its rich molasses flavor it adds to this recipe and we always have it stocked in our pantry. Also, brown sugar adds a nice caramelized, crackly edge.
Almond Butter: To add a bit more almond flavor, I am using a creamy almond butter in this granola. Use your favorite brand.
Unsalted butter & Coconut oil: If you’re not using some type of fat to make granola, you’re going to have a pile of dry oats.
Vanilla Extract: The vanilla is great to add so it can infuse the whole mixture as it bakes. You can also add in almond extract if you have some on hand for an extra boost of almond flavor.
Egg White: The egg white helps to bind the oats together. You won’t taste it in the granola at all! If you prefer not to use an egg white, 1 mashed banana can be substituted as well.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Combine the dry ingredients in a large bowl.
For the wet ingredients, you’ll need to melt the almond butter, unsalted butter and coconut oil together and stir in vanilla extract.
Add wet ingredients into dry ingredients, stir to combine.
Beat egg white until soft peaks form, about 4-5 minutes with a hand mixer. (Alternatively, you can add in a mashed banana if you don’t prefer to use an egg white)
Fold egg white into oat mixture.
Spread granola across a prepared baking sheet and bake for 35-40 minutes. Allow to cool completely before breaking into chunks.
Homemade granola tips:
Use old-fashioned oats instead of instant, quick-cook or steel cut.
Pull the oats out of the oven just before you think they are done. (Think cookies!) Pulling them out of the oven underdone is key because they will continue to harden and form clusters as it cools.
Once oats are done, it can be tempting to stir the oats around but don’t. Let them cool and form their clusters. Once cooled off, gently break it apart and add in your favorite mix-ins.
Cook the granola low and slow. This is key to preventing your granola from burning. I have found 300° is the best oven temperature.
Press the oats down with a pretty firm press using a rubber spatula. Make sure the oats are in an even layer as well so the oats don’t burn.
Preheat oven to 300°F. Line a baking sheet with parchment paper or a non-stick silicone baking mat.
In a large bowl, combine oats, almonds, cinnamon, salt, and C&H® Dark Brown Sugar.
In a small saucepan over low heat, melt almond butter and unsalted butter. It should be melted and a smooth consistency. Pour into a medium bowl. Melt the coconut oil in the same pan over low heat. Add the melted coconut oil and vanilla to bowl. Combine.
Fold almond butter mixture into oats.
Beat the egg white until soft peaks form. Fold egg white into oat mixture. Oats should be moist.
Spread granola onto prepared baking sheet and press into an even layer. Place in oven and bake for 35-40 minutes or until golden brown.
Remove from the oven. Let cool completely without stirring for 45 min. Break granola into chunks and enjoy as is or with fruit & yogurt.
The egg white helps to bind the oats together, you won’t taste it in the granola at all! If you prefer not to use an egg white, 1 mashed banana can be substituted as well.
Store granola in an airtight container for up to 14 days.
Add in a pinch of nutmeg, if desired.
For more almond flavor, you can add in ½ tsp. almond extract too!
Once granola has cooled, feel free to add in additional almonds, dried fruit, chocolate chunks, etc. This recipe is flexible and customizable!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.