Crispy, crunchy, salty, sweet, and nutrient packed! Homemade vanilla almond granola is a delicious gluten-free treat. Perfect for sprinkling on yogurt, enjoying with almond milk or by the handful for snacking.
This post was first published in March 2021. It has been updated most recently as of May 2021 with new process shots and updated images.
If you regularly buy granola or cereal at the grocery store, try this easy vanilla almond granola! It’s delicious, simple to make, and you probably have all of the ingredients in your pantry already. With just 9 ingredients needed!
Homemade gluten-free granola is so much tastier than the packaged stuff and much healthier for you. In this recipe I also add quinoa for added texture and a boost of healthy protein. It’s also egg and dairy free, and easily vegan.
I could seriously eat half a batch of this granola in one sitting. I like to make it on a Sunday so I have it for the week to sprinkle on Greek yogurt, eat like cereal with almond milk or just grab by the handful for snacking. It’s just SO GOOD.
You should definitely not skip adding the quinoa to this recipe. Not only is it super healthy, but it also gives the granola an extra crunchy texture and a delicious nutty flavor that plays so well with the honey, almond and vanilla.
Plus, no need to cook the quinoa first – you can just add the raw, uncooked quinoa right to the dry ingredients! Crispy crunchy, sweet, salty and nutrient-packed. How awesome is that?
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These are all ingredients that I keep stocked in my pantry. I order many of my staples from Thrive Market!
- Rolled Oats: it’s very important that you use old fashioned rolled oats and not quick-cooking or steel cut oats. My favorite is Bob’s Red Mill Organic Rolled Oats.
- Almonds: sliced almonds work best.
- Quinoa: this adds another layer of nutty flavor, more texture and a healthy boost of protein!
- Honey: you can use honey or maple syrup. I like the flavor of honey better. The syrupy goodness is what helps achieve that sticky sweet texture of homemade granola clusters.
- Brown Sugar: helps the granola caramelize and get super crunchy!
- Avocado or Coconut Oil: I prefer to use avocado oil for a more neutral flavor but coconut oil works too!
- Vanilla: use good, real vanilla. This recipe calls for a whole tablespoon! Vanilla bean paste is my favorite but a good vanilla extract works too.
- Cinnamon: this is optional, but I love a touch of cinnamon for more flavor and a bit of warmth.
- Sea Salt: the salty sweet combo is what makes this so irresistible!
Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
In a large bowl, combine oats, almonds and uncooked quinoa.
In a small bowl whisk together honey, oil, sugar, vanilla, cinnamon and salt.
Pour wet ingredients into dry and use a rubber spatula or wooden spoon to combine until all of the oat mixture is thoroughly coated.
Turn the mixture out onto the prepared baking sheet and spread out into an even layer.
Bake at 300°F for 30-35 minutes until golden. Stir it around once, halfway through cooking. Start checking at around 25 minutes, it should be light golden brown and smell nutty but not burnt.
Remove the baking sheet from the oven and let it cool completely, undisturbed. It will be sticky while warm and crisp up as it cools.
Once cooled, break up into clusters and store in an airtight container at room temperature for up to three weeks.
To make vegan granola, substitute an equal amount of maple syrup for the honey.
Coconut oil and avocado oil can be used interchangeably. Another light-tasting oil will probably work, but I haven’t tested this.
If you don’t have sliced almonds, slivered will work in a pinch.
For a bit more spice, try my pumpkin pie spice in place of the cinnamon. The vanilla will be a little less noticeable but it’ll be delicious!
Use certified gluten-free rolled oats for a completely gluten-free granola.
Tips and Notes
The salt helps to balance the sweetness in the granola, making for a tasty salty-sweet bite. Perfect for breakfast!
Only stir the granola once during the cooking process. This will help it to form clusters and cook evenly.
Be sure to let it cool completely on the pan for it to crisp up after baking. It will be a bit sticky when first out of the oven, but crisps as it cools down.
Don’t omit the brown sugar, it’s part of what makes the granola crunchy! Just a couple tablespoons make all the difference.
More Great Gluten Free Breakfast Recipes
Vanilla Almond Granola
- 2 cups rolled oats
- ⅓ cup uncooked quinoa
- ¾ cup sliced almonds
- ⅓ cup honey
- ⅓ cup oil
- 2 tbsp brown sugar
- 1 tbsp vanilla bean paste yes, a whole tablespoon! or vanilla extract
- 1 tsp cinnamon
- ½ tsp sea salt
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine oats, almonds and uncooked quinoa.
- In a small bowl whisk together honey, oil, sugar, vanilla, cinnamon and salt.
- Pour wet ingredients into dry and use a rubber spatula or wooden spoon to combine until all of the oat mixture is thoroughly coated.
- Turn mixture out onto baking sheet and spread out into an even layer.
- Bake at 300 degrees for 30-35 minutes until golden. Stir it around once, halfway through cooking. Start checking at around 25 minutes, it should be light golden brown and smell nutty but not burnt.
- Remove baking sheet from oven and let it cool completely, undisturbed. It will be sticky while warm and crisp up as it cools.
- Once cooled, break up into clusters and store in an airtight container at room temperature for up to three weeks.