Easy and delicious, my almond vanilla granola recipe with coconut is the perfect mix of crunch and sweetness. Made with wholesome ingredients, it's a great vegan gluten-free breakfast or snack.
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Why You'll Love This Recipe
There’s something satisfying about homemade granola that store-bought options just can’t match. I love that I can choose exactly what goes in, control the sweetness, and even customize the crunch!
This almond vanilla granola with coconut is one of my favorites. The combination of roasted almonds and coconut adds the perfect crunch, and the aromatic French vanilla flavor ties it all together.
I toss in some cranberries to bring a subtle tartness, but you don't have to. The best part about this recipe, like all homemade granola recipes, is that it's easy to make and customize with different add-ins or spices.
Whether you enjoy it on its own, mixed into your favorite yogurt, or even sprinkled over some vegan ice cream, this French vanilla almond granola is amazing.
Ingredients Needed
You only need a handful of ingredients to make my homemade vanilla granola with almonds. Just open your pantry and I bet you already have a lot of them on hand that are just waiting to be used.
- Old-Fashioned Oats: These are the heart of my granola, providing a chewy, wholesome base. Make sure to use old-fashioned oats for the right texture.
- Whole Almonds: I use whole almonds to bring a satisfying crunch and a rich, nutty flavor. You can swap them out for chopped or sliced almonds if you prefer smaller pieces, or even use other nuts.
- Coconut Flakes: Large, unsweetened coconut flakes add a subtle richness and crisp texture. If you’re not a coconut fan, you can leave it out and use more oats.
- Brown Sugar: A little light brown sugar adds sweetness and a bit of depth. I've also used coconut sugar, which works just as well and has a lower glycemic index (source).
- Agave: I use agave syrup to help bind the granola together while adding a mild sweetness. Maple syrup is another option. Vanilla maple granola is yummy too.
- Refined Coconut Oil: This important ingredient helps the granola achieve that perfect crispiness. I like to use refined coconut oil, which has very little flavor but you can substitute with another neutral oil if you prefer.
- Sea Salt: I add a small pinch of sea salt to bring out the sweetness and enhance the overall flavor.
- Vanilla Extract: Pure vanilla extract is key to this French vanilla granola recipe. I don't recommend using imitation vanilla as it won't have the same intensity.
- Dried Cranberries: Tart dried cranberries add a pop. You can substitute them with other dried fruits if you prefer or totally leave them out.
How to Make Step By Step
Making granola vanilla almond flavor is so easy that you'll wonder why you've been buying it all these years!
First, I preheat my oven to 320 degrees Fahrenheit (160 degrees Celsius) and line a large baking sheet with some parchment paper. Trust me, this will save you from a sticky mess later and help the granola bake evenly.
Next, I grab a large bowl and toss together the rolled oats, almonds, and coconut flakes. This dry mix is the foundation of the granola.
Once the oat mixture is combined, I put the brown sugar, agave, and refined coconut oil in a small saucepan and warm it over low heat until the sugar dissolves. Don’t rush this step. Keeping the heat low ensures the sugar doesn’t burn.
Now, I remove the syrup from the heat and stir in the sea salt and vanilla extract. Then I pour the warm syrup over the oat mixture and toss until everything is well-coated. Don’t worry if it feels like there’s not enough syrup at first; just keep mixing.
After it's tossed, I spread the granola out in an even layer on my prepared lined baking sheet. Then I pop it into the oven and bake for about 30 to 35 minutes, giving it a good stir every 10 minutes. This stirring step is crucial. The granola is ready when it's a deep golden color.
When done, I remove it from the oven right away and let it cool completely on the baking sheet. I know it’s tempting to nibble, but cooling is key to making it crunchy. Then I toss in the dried cranberries and store my granola in an airtight container.
✏️ Recipe Card! Scroll down to the bottom of the post for the full almond vanilla granola recipe and exact ingredient amounts.
Expert Tips for Success
- Use the Salt—Don’t Skip It: The sea salt is essential. I use it to balance the sweetness and bring out the flavors. Even though it’s a small amount, it makes a big difference in the final taste.
- Evenly Coat With Syrup: When you pour the syrup mixture over your oat mixture, take your time to mix well. Every bit of the granola should be evenly coated.
- Stir For Even Browning: Stir your almond French vanilla granola every 10 minutes while it bakes to ensure everything toasts evenly. I promise you it's worth it for the best texture.
- Bake at 320°F: This lower baking temperature helps everything toast evenly without burning. I've found that higher heat cooks the outside too quickly while leaving the inside chewy.
- Add Dried Fruit After Baking: Always wait until the granola has cooled before tossing in the cranberries or any other dried fruits. Baking them will cause them to harden.
- Cool Completely Before Storing: Let your almond vanilla granola cool fully on the sheet pan before transferring it to a container. If you store it while it’s still warm, the trapped moisture will make your granola lose its crispness.
Variations
Once you know how to make vanilla granola with almonds you can customize it any way you like! These are just a few ideas.
Gluten-Free: The recipe is gluten free if you use certified gluten-free oats. It’s an easy swap that doesn’t sacrifice any of the flavor or texture.
Switch Up the Nuts: I made homemade vanilla almond granola but if you’re not a fan of almonds or just want to try something different, switch them out for pecans, walnuts, or hazelnuts.
Add Some Spices: To add some warm spice, sprinkle in a teaspoon of ground cinnamon, nutmeg, or even a pinch of cardamom. These spices are especially cozy for fall or winter breakfasts. I love vanilla cinnamon granola.
Other Dried Fruits: Cranberries are lovely, but don’t feel limited to them! Try adding raisins, dried cherries, chopped apricots, or even dried blueberries. Just be sure to add them after baking, so they stay chewy.
Add Seeds: For an extra nutritional boost, toss in some chia seeds, flaxseeds, or pumpkin seeds. They’ll bring added crunch and a good dose of healthy fats and protein (source).
Chocolate Lovers: If you have a sweet tooth, mix in some dairy-free vegan chocolate chips after the granola has cooled. This adds a decadent touch, turning your granola into an irresistible snack or even a dessert topping.
Buttery: If you really want to add some richness, use melted vegan butter in place of the coconut oil. Just keep in mind, if you're vegan butter is salted you'll need to cut back on the salt in my recipe.
Grain-Free: To make my homemade granola recipe grain free, replace the oats with a mix of chopped nuts and seeds.
Storage Directions
To keep your almond vanilla granola fresh and crunchy, proper storage is key. Once the granola has cooled completely, I transfer it to an airtight container, like a glass jar or a resealable bag, and store it at room temperature in a cool, dry place. It will stay fresh for a few weeks.
If you’d like to make a larger batch, granola freezes beautifully. Place it in a freezer-safe bag or container, and it will keep for up to three months. When you're ready to enjoy it, simply let it thaw out at room temperature.
Frequently Asked Questions
I don't recommend using quick oats. They create a softer, less crunchy granola. Old-fashioned oats will give you the classic granola crunch.
If your vanilla almond granola isn’t crunchy, it might be due to not baking it long enough or not allowing it to cool fully before storing. Make sure you bake it at a low temperature and stir it regularly. Also, letting it cool completely on the baking sheet helps it crisp up as it cools.
Yes, you can reduce the amount of brown sugar or agave. You can also try substituting with sugar alternatives like monk fruit or stevia. Just keep in mind that reducing the sugar will affect the texture, as sugar helps with the crunchiness and binding.
Yes, you can mix in a scoop or two of your favorite protein powder before adding the syrup. This is a great way to boost the protein content.
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⭐️ One Last Thing! If you make my almond vanilla granola please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Almond Vanilla Granola with Coconut
Ingredients
- 2 ½ cups old fashioned oats
- 1 cup whole almonds
- 1 cup coconut flakes or pieces
- 2 tablespoons brown sugar or coconut sugar
- 6 tablespoons agave
- 3 tablespoons refined coconut oil
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 320℉ (160℃) and line a baking sheet with parchment paper.
- In a large bowl mix the oats, almonds, and coconut.
- In a small saucepan mix the brown sugar, agave, maple syrup, and coconut oil. Heat on low until the brown sugar is fully melted. Then remove from heat. It should be a syrup like consistency.
- Add the salt and vanilla to the saucepan. Mix well to combine.
- Pour the syrup mixture over the oat mixture and toss well to combine.
- Place the granola on the prepared baking sheet and bake for 30 to 35 minutes stirring every 10 minutes to evenly brown.
- The granola is done when it’s a deep golden brown and smells yummy. Allow it to cool completely on the sheet pan.
- Once the granola is fully cooled, add the cranberries and toss to combine.
- Store in a sealed container or bag at room temperature for up to 3 weeks or in the freezer for up to 3 months.
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