Homemade Vanilla Almond Granola

Over the years, Granola and I have had a love-hate relationship. After one too many unfortunate store-bought granola experiences, I've learned to put the term "generally" in front of my self described title of "un-picky" eater. If you like granola as much as I do, you'll know what I mean by this. Sometimes you get lucky with a store bought granola- Bear Naked is a favorite, but it's almost impossible to beat the fresh sticky crunchy taste of fresh from the oven, homemade granola.

So as to avoid all future unfortunate store-bought granola experiences, I've decided to go strictly homemade (if I can help it). As a result, I'm constantly on the hunt for a new, tasty, easy, homemade granola recipe. 

Last week, I came across this recipe made with a medley of vanilla, pure maple, almond, and cinnamon merged together- I had to try it. The result: not only does it taste AMAZING, the cinnamon and vanilla baking along with the maple, coconut oil and oats creates the most delicious aroma that spreads throughout the entire house. This stuff is seriously the best!

Granola Ingredients


  • 2 and 1/2 cups (200 g) old-fashion rolled oats

  • 3/4 cup (100 g) slivered almonds

  • 1/2 teaspoon ground cinnamon

  • pinch salt (about 1/8 teaspoon)

  • 1/2 cup (120ml) pure maple syrup

  • 1/4 cup (60ml) melted coconut oil

  • 1/4 teaspoon almond extract

  • 1 tablespoon vanilla extract 

Granola on baking sheet


Preheat oven to 300F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture. Granola remains fresh in an airtight container at room temperature for up to 3 weeks.

Recipe: Sallys Baking Addiction