Vanilla Almond Granola

Breakfast  |  Published Jan 20, 2021  |  Updated Jan 19, 2021  |  By Tawnie

granola in a white bowl with almonds

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.

granola in a white mug

This post has been sponsored by C&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:

  • Soft-baked
  • Cinnamon-y
  • Easily made gluten free
  • Made with simple ingredients
  • Full of almonds
  • A delicious snack to have on hand!

Ingredients you will need

ingredients needed to make vanilla almond granola
  • 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.
granola on a baking sheet
  • 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)

step by step photos of making granola
  1. Combine the dry ingredients in a large bowl.
  2. For the wet ingredients, you’ll need to melt the almond butter, unsalted butter and coconut oil together and stir in vanilla extract.
  3. Add wet ingredients into dry ingredients, stir to combine.
  4. 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)
  5. Fold egg white into oat mixture.
  6. 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.
granola and yogurt in a white bowl

Other mix in’s you might enjoy

  • Dried apricots, sliced
  • Raisins
  • Large Coconut Flakes
  • Pecans
  • Walnuts
  • Pistachios
  • Dried blueberries
  • Pepitas
  • Sun flower seeds

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

granola in a white bowl with almonds
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Vanilla Almond Granola

Soft-baked granola with hints of vanilla and almond in each bite!
5 from 6 reviews
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 9 servings
Calories: 228kcal


  • 2 1/2 cups Old-fashioned oats
  • 3/4 cup slivered almonds
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 cup C&H® Dark Brown Sugar, packed
  • 1/3 cup almond butter, creamy
  • 4 Tbsp. unsalted butter, melted
  • 1/4 cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 large egg white, beaten to soft peaks*


  • 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!
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Serving: 1serving (1/3 cup) | Calories: 228kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Sodium: 179mg | Potassium: 239mg | Fiber: 5g | Sugar: 9g | Vitamin A: 237IU | Vitamin C: 0.03mg | Calcium: 83mg | Iron: 2mg

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2 years ago

I love granola in all its forms and flavours, but I have a soft spot for anything vanilla and cinnamon. Can’t wait to try this recipe, also because I never tried using egg white when making my own granola so now I’m curious to see how it works!

2 years ago

This granola is seriously addicting! Love all of the crunch and how easy it was to make. YUM!

2 years ago

I used to make granola a long time ago, but had forgotten how easy and delicious it is. Thanks for the reminder.

2 years ago

I love making my own granola as well. Your recipe is perfect. Will try it out soon.

2 years ago

You can’t beat homemade granola and this vanilla and almond one looks delicious.

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