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+ servings
granola in a white bowl with almonds

Vanilla Almond Granola

Soft-baked granola with hints of vanilla and almond in each bite!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 45 minutes
Total Time 1 hour 30 minutes
Servings 3 cups


  • 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!