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Vanilla Almond Granola

Vanilla almond granola that is homemade, crunchy and delicious! Sweetened with honey and maple syrup, this gluten free granola is so simple to make! Easy to make and healthier than store bought.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings 12
Calories 366kcal
Author Lyndsey


  • 3 cups gluten free oats
  • ¼ cup oat flour
  • 1 ½ cup almonds chopped
  • 1 teaspoon sea salt
  • 3 tablespoon cinnamon
  • ¼ cup chia seeds
  • ¼ cup vegan protein powder optional
  • ½ cup coconut oil melted
  • ½ cup maple syrup
  • 1 tablespoon vanilla
  • ⅓ - ½ cup oat milk


  • Combine dry ingredients: Use a whisk to carefully mix together all of the dry ingredients.
  • Add in wet ingredients and mix thoroughly.
  • Spread the granola out on a baking sheet lined with parchment paper.
  • Bake at 300F for 45 minutes, flipping halfway.  Let granola harden on the sheet pan for a few hours before storing in an airtight container.


Store in an airtight container (I like storing mine in a Mason Jar) on your countertop for up to a week. 
Not crunchy? Try leaving it out for a few hours before storing in an airtight container. I let mine sit on the sheet pan for several hours to harden.
Freeze extra portions of vanilla almond granola in a freezer safe container for up to 3 months.
Use old fashioned oats, not quick oats to ensure the best texture.
Recipe can be doubled but use two baking sheets to ensure it bakes in one even layer.


Serving: 1serving | Calories: 366kcal | Carbohydrates: 38.8g | Protein: 7.8g | Fat: 19.8g