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Get ready to turn your breakfast game on its head with the ultimate homemade vanilla granola recipe! Packed with golden-brown clusters, a hint of sweet vanilla, and that oh-so-satisfying crunch, this granola is the morning wake-up call your taste buds have been snoozing on. Whether you’re a granola guru or a newbie to the nosh, this easy-peasy, perfectly sweet, and endlessly customizable recipe will have you saying goodbye to store-bought granola and hello to spoonful’s of bliss.
The perfectbreakfast recipeand delicious on top ofovernight oats! Be sure to try some of my other favorite flavors:Easy Chocolate Granola Recipe,Cinnamon Crunch Granola,Pumpkin Pie Granola Recipe, andBanana Bread Granola!
Why You’ll Love This Easy Granola Recipe
- Flavor Boss:Customize that crunch! Love extra vanilla? Want a cinnamon kick? You do you and flavor it up your way.
- Sugar, Please…or Not:Control the sweet stuff. Less sugar, more honey, or maybe a drizzle of maple syrup? Your call, your sweetness.
- Snack Smart:It’s not just for breakfast. Granola’s your on-the-go munch, your desk-drawer staple, your midnight snack buddy.
We are granola lovers in this house. Having a good staple recipe that is easy to customize makes this ideal for on-the-go snacking or a quick breakfast. I like my granola to have big clusters of oats, bold flavor, and a super long shelf life so we can have it on hand always.
Granola is like your favorite cozy blanket in food form, seriously. Imagine this: a symphony of crunchy, toasted oats that hug your taste buds with a warm, malty embrace. Each cluster is a little whisper of sweet vanilla, reminiscent of fresh-baked cookies and lazy Sunday mornings. It’s got a subtle sweetness that’s comforting, but not overpowering, letting the natural flavors of your chosen nuts and seeds join the party on your palate. It’s like the culinary equivalent of catching the first few notes of your favorite chill-out tune.
What Is Granola?
Granola is the most amazing breakfast or snack recipe that is made by combining rolled oats with other mix-ins like dried fruits and nuts and baking until it becomes lightly crisp and golden brown. It’s delicious eaten dry, in a bowl with milk, or on top of yogurts and smoothies. Try adding chocolate chips, flax seeds, pumpkin seeds, or even dried fruit for a healthy granola recipe the entire family will love!
Granola Ingredients
What is granola made of? The ingredients for this granola recipe are simple and contain a base of rolled oats, brown sugar, spices, honey, and oil. From there you have the freedom to include any mix-in options like nuts, dried fruits, and seeds.
- Rolled Oats: This recipe really is best with old fashioned rolled oats. BUT, if you use half rolled oats and half quick oats you end up with something magical. While you can do my little 50/50 split, I do not recommend using quick oats for the entire amount.
- Brown Sugar: You’ll want to mix a little sugar with the other dry ingredients. Brown sugar adds just a touch of molasses flavor which makes it my go-to over granulated sugar.
- Spices: Spices are a great place to play around. If you want the true classic flavor- Stick with cinnamon and salt. It marries beautifully with the vanilla and brown sugar giving you a granola that is family approved. You can swap the cinnamon for apple pie spice or pumpkin pie spice in the fall.
- Honey: Honey is what will keep things clustered and give you those amazing big clumps of goodness. In a pinch I have also used maple syrup. You still get clusters together but not quite as big.
- Oil: Coconut oil is my go-to when making this recipe. It has little flavor which really allows the vanilla to shine. Our second avocado oil. You can also opt for vegetable oil or canola oil in a pinch. Do not use butter. It will reduce the shelf life and need to be stored in the refrigerator making it soggy and less crisp.
- Vanilla Extract: This works to enhance the flavor while adding just a hint of vanilla throughout the oats, which is the best part!
- Mix Ins: The beauty of this clumpy granola is that it makes an amazing base for your favorite additions. We really like coconut flakes, sunflower seeds, and even golden raisins!
Best Homemade Granola Recipe
I use this recipe as a base for sooo many flavors, likeAlmond Joy Granola Recipe. You can even turn this intoPeanut Butter and Jelly Granola Bars!
- PREP: Preheat the oven to 200 degrees and line a large baking tray with parchment paper or a silicone baking mat. Set aside for later.
- MIX: Combine the oats, brown sugar, salt and cinnamon in a large bowl. Gently toss to combine and set aside.
- HEAT: Stir the oil and honey to a small saucepan. Heat over low/medium heat until it has just warmed and, if using coconut oil, the oil is liquidated. Roughly 2 minutes. Remove from the heat and stir in the vanilla.
- BAKE: Drizzle the oil mixture over the oats and stir to combine. Spread into an even layer over the prepared baking sheet and bake for 30 minutes, stirring once halfway through.
- ENJOY: Let the granola come to room temperature, it will be soft when straight out of the oven but get crunchy as it cools.
Looking for more taste oatmeal recipes? Check out myMaple Brown Sugar Oatmeal,Cinnamon and Brown Sugar Oat Bars, andBest Baked Oatmeal!
The Best Granola Variations
- The Nutty Professor: Go nuts with almonds, walnuts, and pecans. A dash of cinnamon and a hint of vanilla will make this granola a brainy pick.
- Tropical Retreat: Mix in dried pineapple, coconut flakes, and macadamia nuts. It’s like a vacation in a bowl.
- Berry Bonanza: Add dried blueberries, strawberries, and raspberries for a tangy twist. This berry-licious mix will berry much be a hit!
- Chocolate Dream: Chunky dark chocolate bits and cocoa nibs because, well, chocolate.
- Pumpkin Spice Life: A fall-inspired mix with pumpkin seeds, a sprinkle of pumpkin spice, and real maple syrup. It’s the granola version of a cozy sweater.
Helpful Tools
- Baking Trays: Not all trays are equal. Use a good quality baking tray (affiliate) to help get this granola nice and crisp while baking.
- Silicone Baking Mat: Parchment paper works beautifully, but a silicone baking mat (affiliate) can reduce waste and help even cooking!
- Jars: This is a long lasting recipe as long as it is stored properly! I like to keep this in mason jars (affiliate).
Granola Recipe FAQs
What are the best granola making tips?
I do suggest taste testing as you go. I put about 1/4 cup of sugar and honey but my husband likes it with a little less (around 2-3 tablespoons).
Be liberal with your add-in’s. I like it plain Jane because I use it with fruit and on Greek yogurt, but have big plans to create some outstanding flavor combos for you.
It also makes an incredible vanilla granola cereal! Just add milk!
How do you get granola to stick together?
If you are looking for more clusters, try adding 1 egg white to the granola before baking. This will give you a beautiful binding that will hold things together well. Also, try not to mix vigorously. Only gently mix to allow the edges to be blended to the center and avoid burning.
Does granola have gluten?
Granola can be gluten free. However, some gluten intolerant people will still have a hard time with the avenin inside oats. If you can tolerate oats, you can easily make this recipe gluten free.
Is it cheaper to buy or make granola?
Cost can vary, but generally speaking it is cheaper to make your own granola at home. This is especially true when you consider that one recipe will generally make a much larger batch for the same price as a small bag in the store.
Why is my homemade granola not crunchy?
If you find that your granola isn’t as crunchy as you’d like there is a quick and easy fix!. If it’s not baked long enough your granola will be more chewy. Slowly increase the baking time and check the granola frequently until the desired crisp is achieved.
Is homemade granola a healthy snack?
Homemade granola can be a healthy option depending on the ingredients you use. You can always lower the amount of added sugar and include sugar free mix-ins like unsweetened coconut or nuts.
Can I eat granola with milk?
Absolutely. Eating granola with milk is one of our favorite ways to enjoy. Try adding a cup of chopped fruit for an even more fun experience.
How Do You Serve Granola?
Granola is like that friend who gets along with everyone at the party—it’s super versatile! Here’s how you can serve up this crunchy champ:
- Yogurt’s BFF: Sprinkle it over a bowl of creamy yogurt. It’s a match made in breakfast heaven.
- Smoothie Bowl Topper: Add a crunchy contrast to your velvety smoothie bowls. It’s texture magic.
- With a Milk Mustache: Keep it classic and drown it in milk. Spoiler alert: You may want to slurp the leftover milk. It’s that good.
- A La Mode, Baby: Top off your ice cream with a handful for an unexpected twist. It’s the crunch you never knew you needed.
- Salad Sprinkles: Yes, you read that right. Toss it onto a salad for a nutty flavor boost.
- On-the-Go Snack Attack: Just bag it and snack on it whenever hunger strikes.
- Dessert’s Encore: Sprinkle over fruit crumble toppings or baked apples for a little extra something-something.
How To Store This Granola Recipe
The best way to store granola to keep it fresh is to place cooled granola into an airtight container, like a large mason jar or bowl with a secure lid. Keep stored in a cool dry place for up to six months.
More Must Try Granola Recipes
- Almond Joy Granola
- Chocolate Granola
-
Cinnamon Granola
- Banana Bread Granola
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4.66 from 72 votes
Vanilla Granola
Created by: Jesseca
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
5 cups
This fragrantVanilla Granolais my go-to for a quick breakfast or snack. Enjoy it as-is or use it to top ice cream, yogurt, smoothies, or as a starting point for your favorite add-in’s!
Ingredients
- 3 cups rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup coconut oil
- 1/3 cup honey
- 4 teaspoons pure vanilla extract
- 1 large egg white whisked
Instructions
Preheat the oven to 300 degrees.
Line a large baking tray with a silicone mat or parchment and set aside.
Combine the oats, brown sugar, salt, and cinnamon in a medium bowl and set aside.
Add the coconut oil and honey to a small saucepan.
Heat over low/medium heat until warmed and the oil is completely liquidated, roughly 2 minutes.
Remove from the heat and stir in the vanilla.
Pour the oil mixture over the oats and stir to combine.
Add the whisked egg white and stir.
Spread into an even layer onto the prepared sheet.
Bake for 30 minutes, gently stirring once halfway through.
Granola is done when golden brown and fragrant.
Video
Notes
I do suggest taste testing as you go. I put about 1/4 cup of sugar and honey but my husband likes it with a little less (around 2-3 tablespoons).
- This recipe makes an excellent base to any additional ingredients you would like to add. Here are a few of our favorites:
- Nuts: Cashews, walnuts, pecans, almonds… This is an incrediblevanilla almond granolarecipe!
- Dried Fruit: Bananas and apricots are my favorite, but my kid lives for dried blueberries.
- Seeds: sunflower seeds are one of my favorites.
How do you get granola to stick together?
If you are looking for more clusters, try adding 1 egg white to the granola before baking. This will give you a beautiful binding that will hold things together well.Also, try not to mix vigorously. Only gently mix to allow the edges to be blended to the center and avoid burning.
Nutrition
Serving: 1/2 cup | Calories: 213kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Sodium: 109mg | Fiber: 3g | Sugar: 14g
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Reader Interactions
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Kim says
This site suddenly won’t let me see the recipe without signing up for “free”. Not cool! Won’t be following you anymore
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Jesseca says
Hi Kim. I can understand how this could be frustrating. As my site continues to grow I want to offer more to my subscribers and loyal followers. This recipe is part of my VIP membership, which is free. It’s an email subscription that sends you one email twice a month with the best recipes on my site, plus additional recipes that are only available to my subscribers. All of the recipes on my website remain free, with the top five only being available to people that join the program. Its zero cost and gives you access to a lot of extras.
I put a lot of love into this site and will continue to provide great content and recipes. I hope you’ll consider joining. We’d love to have you in the program.
Victoria Lomax says
I subscribed with my email but cannot access the granola recipe. Please help! Thank you!
Jesseca says
Hi Victoria, I do see your email on the list. You might need to login. I’m going to go ahead and email you the recipe card. Check your inbox
Katie says
I don’t understand why this was such a big deal? It took me five seconds to sign up and was still free. Now I get recipe that I might not have even noticed sent to me and I don’t have to do any searching.
Can I put in a request? I’d like a menu plan sent to me! Something that helps me with what to cook and a grocery list. Is that something you can do?
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Jesseca says
Hi Katie, thanks for joining! I’m glad you found it easy and look forward to the recipes. I love the idea of a menu plan. That’s definitely something we can add in for subscribers. I’ll start working on that.
Amanda says
I’ve made this recipe a few times now and my whole family loves it! Thank you! Question: have you ever tried adding dark chocolate to it? Wondering how that would bake together?
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Jesseca says
Hi Amanda! You can definitely add chocolate pieces or chocolate chips OR you can try this chocolate granola recipe! It’s based off of this vanilla granola but with the addition of cocoa powder!
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Jhow says
Who knew it would be so easy, and tastier than the store bought granola. Thank you for the easy to follow instructions. This is going to be a great addition to my daily yogurt.Reply
Jesseca says
I’m so glad you loved the granola, Julie! Always love when readers take the time to leave feedback and review my recipes.
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Patti Swee says
Delicious granola. My husband loves mixed in his cereal in the morning.Reply
Jesseca says
Hi Patti! I’m so glad you and your husband enjoy this granola. It’s one of our personal favorites.
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Starr says
We love it, I add some sweetened coconut and chia seeds for more protein.Reply
Robin says
I love this. I add sunflower seeds, walnuts and pecans. And a sprinkle of nutmeg. I keep experimenting with combinations.Reply
Jesseca says
Hi, Robin! I love the idea of nuts and seeds! What a great idea to sprinkle nutmeg. I’ll have to give that a try.
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Pam says
How long will this last in a jar? I’d like to make it for Christmas gifts, but need to start a couple of weeks ahead of time. Would it stay fresh for 2+ weeks? I read through the comments to see if it had already been asked/answered, but it appears no one has had it sit long enough to find out. 🙂
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Jesseca says
Hi Pam, I recently found a jar that got pushed to the back of our pantry. It was about 4 weeks old and tasted great. So I’d say a few weeks should be totally fine. After that it might start to taste slightly stale, but I’d still eat it. 😳
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Cindy Rose says
This is so delicious! Only issue is I can’t stop eating it! It’s light and so fresh tasting. I followed the directions exactly (with maple syrup as we have lots of real maple syrup here in NH) (may have added a little extra vanilla and cinnamon). I did add about 3/4 cup of sliced almonds.
I may try the egg at some point to see if it does make bigger clusters. The original way does make clusters, they just break easily (but not before they get into your mouth).Reply
Jesseca says
Thank you, Cindy! I’m glad you loved it.
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Monique says
Very tastfull and crunchy, I can’t stop eating it!
Next time I add some nuts and coconut flakes.
Thank you for this recipe.Reply
Jesseca says
Thank you for the review, Monique!
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Erika says
This is a great recipe! I make a few adjustments for the tastes of my family. I add pecans and unsweetened coconut. My husband like things really sweat so a do a very generous 1/4 cup of brown sugar. I also replace the honey with pure maple syrup and half the vanilla extract. I have been using Trader Joe’s pure bourbon vanilla extract and it adds a nice flavor. Thank you for the recipe!!
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Jesseca says
Oh, I LOVE the idea of added coconut and bourbon vanilla! Thanks for the suggestion. I can’t wait to try that.
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Amy Jensen says
Great recipe! I’ve already made it twice this week. I gave some to my friend and she loves it too! Thank you!
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Jesseca says
Thank you so much, Amy!
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Jess says
Honestly, the only reason I would tell someone not to make this is because you WILL become addicted to it, no if ands or buts about it! I LOVE this recipe so much! Having multiple food allergies, finding safe store bought granola is virtually impossible, so this recipe is perfect! But I end up eating it all within a week at most XD. Even when I double the batch, it doesn’t last long!
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Jesseca says
Hi Jess, you had me for a second. 😜 This is one of our all-time favorites. It’s so easy to customize and the perfect pantry snack, so I’m thrilled you love it as much as I do.
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Hannah says
This is super delicious and easy to make. My kids loved helping (and eating!). We used canola oil because my daughter is not a fan of coconut.
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Jesseca says
Hi Hannah! Thanks for taking the time to comment. Funny, we were out of coconut oil last week and made a double batch with canola. Equally as delicious. Thanks for sharing.
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Lorraine says
The granola smells delicious even before you put it in the oven. I used my homemade vanilla and didn’t add anything else to the recipe.
The recipe is so easy and was glad to see the honey & coconut oil instead of butter.
I have tried a few granola recipes but this one is by far the best tasting.
Thank you for sharing your recipe!Reply
Jesseca says
Hi Lorraine! Thank you so much for your kind words. This is one of our favorite granola recipes and made regularly in my home. I’m so glad you loved it too!
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Carol S says
@Jesseca, this is great recipe. I have added dry roasted peanuts,slivered almonds,chopped walnuts which can be great also
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Jesseca says
I’m so glad you love it, Carol! Those additions sound delicious!
Sarah K. says
We loved it! There wasn’t any honey in our pantry so we used Maple syrup. Added in some coconut flakes, almond slivers, and optional raisins. Very flavorful, perfectly crunchy, and not too sweet.
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Judy Patti says
Do you have any idea how many calories is in this? I could eat the whole batch. It’s so good.
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Jesseca says
Hi Judy,
I did a rough estimate and it came to 213 calories per half cup. This is just an estimate based off of the recipe ingredients listed and added to the recipe card.Reply
Anita says
Great recipe!!! My family loved it. No more store bought granola for us…. this was so easy and super delicious.
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Tim A says
HI Jessica,
I’ve been wanting to make some homemade granola for a while now and your recipe sounded delicious; so I made this Vanilla Granola this morning while the rest of the family slept in. I made it with the original recipe w/o the coconut oil as I didn’t have any in the pantry. I did add in some roasted almonds and pistachios for added texture and flavors. It turned out fantastic.
Love the story that came along with it.
This was a great find!
Thank you,
Tim AReply
Jesseca says
Thank you for taking the time to comment, Tim! I really love that you added the almonds and pistachios. I will have to give that a try.
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Helena says
This is a great granola recipe! And if you don’t have honey I’ve found that white sugar works too, if you half the recipe make sure to cook it for 15-20 minutes otherwise it’ll burn. My whole family loves this recipe and I do too. Thanks for the recipe!
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Jesseca says
Hi Helena, I’m so glad you love this recipe as much as we do! Love the tip about the sugar and the cook time!
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Mary Bailey says
I made this yesterday and it is delicious! I followed your recipe exact. It was crunchy for the first couple hours and then turned soft and sticky, but still clumpy. Any way to keep it dry and crunchy? I am storing it in a mason jar. Also, what is the serving size? Thank you for sharing your amazing recipe.
~Mary B.Reply
Julie says
Just running across this recipe and have a question. Any idea if it can be done successfully in a crockpot?? We’re in a camper 90% of the time for work and no matter how hard I try I always end up overcooking granola because of my oven 🤦♀️ there’s no low or high, its 400 degrees or nothing LOL.
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Jesseca says
Hm… Maybe. I have never tried but I have read a few articles that say it’s possible. From what I’ve read, you can cook granola on high with the lid cracked open slightly. It suggest stirring every 20 or 30 minutes for 2 to 2-1/2 hours.
I hope this helps! Sorry I can’t be more sure.
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Amber says
Thank you for this wonderful and easy recipe! Even my picky eaters loved it! I made two batches in 2 days, one vanilla and one maple extract . While the maple has a good flavor, it made the granola stickier. Just thought I would share that experience.
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Jesseca says
I am so glad you loved the recipe! I will have to give it a try with maple! What a great idea.
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George says
Thanks so much for this yummy recipe. I needed a recipe for my yogurt and stumbled on this one. I only had quick oats but will pick up old fashioned rolled oats for next time.
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Jesseca says
I’m glad you liked it, George! It is one of our go-to’s for an easy snack or breakfast.
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John says
I do find some people to be exceptionally wordy, but also appreciate those that are trying to give tips rather than discussing the origins including their family history. The “skip to recipe” is always a great inclusion.
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Patches Pitts says
Hi there ! This may be a silly question but are rolled oats and quick oats the same thing ?
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Jesseca says
Not a silly question. Quick oats are precooked, dried, and pressed. They tend to be smaller than rolled oats. In this recipe, you get a better texture and crunch by using rolled oats.
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Sydney says
I made this recipe the other day. It was my first time making granola…I’d been wanting to so I could have some in yogurt without paying the crazy store prices for a bag. It was so easy and I had everything on hand. Except the coconut oil, I didn’t have any of that but since you’d mentioned in your post that you’d previously been using canola oil I used that since it was in my pantry. Worked great! Mine stuck together wonderfully. I did have a little extra honey just because it poured fast. I’ve been enjoying it in yogurt but I just added some to a bowl of MultiGrain Cheerios and I think I’ve found my new favorite breakfast. Husband says I have to make another batch because I won’t just let him snack on it (if I did it would be gone in 30 minutes!)
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Jesseca says
ok, I cannot wait to try some in cereal!! That is such a genius idea and I am sure my ten year old is going to love it.
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JW says
Can’t we just get a recipe at this point without reading everyone’s life story?!
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Jesseca says
I apologize that the one paragraph of personal story bothered you. I try hard to keep all of my posts to include tips, tricks, and other helpful information regarding the recipe. Much like this post. While I appreciate you visiting, I’d love to keep the comments relative to the recipe and negative free. Thanks for your input.
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Sydney says
While I typically roll my eyes at the really long posts before recipes, I really appreciate the ones that include tips and why. For instance, the recipe itself has been edited to using coconut oil, but reading the actual post indicates that previously canola oil was used. This was actually helpful to me since I didn’t have coconut oil but then felt OK just substituting canola instead of writing off the recipe for needing to go buy pricy oil that I would only use for this.
So thanks for keeping it short and informative!Jesseca says
Thank you for taking the time to comment! I really try hard to update posts to only include helpful information pertaining to the recipe. That said, you will find a few I haven’t gotten around to updating, but most are filled with tips and recipe info. I’m so glad it was actually helpful for you.
Jenn says
This sounds amazing but I am wondering if it is a crunchy or chewy recipe? If it is crunchy, do you know what I would do to make it chewy instead? Thank you!
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merle says
does anyone know how many calories are in this recipe?
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Kylette says
On my goodness, this is SO simple! I made a double batch today for my kids to take on a road trip. Due to allergies, I used coconut sugar in place of the brown sugar, then another 1/4 c in place of the honey. My 11 year old absolutely loves it! Thanks so much for sharing!Reply
Jesseca says
Oooooh! Coconut sugar is one of my new favorite finds. I will have to give it a try in this recipe! Thank you for the great suggestion!
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Bid Daddy says
Yeah… 100% don’t use 4 Table spoons of vanilla extract. Just use a couple TSP. Or none at all if you throw it in yogurt mixes. 4 TBSP would turn you and your dog into vanilla extract.
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Jesseca says
That was a typo from when I updated this recipe. You are definitely right. It should be TEASPOONS and not tablespoons. I fixed that error. Thanks for commenting!
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Keri says
How do you store it? In an airtight container in the pantry or the fridge?
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Jesseca says
If you have a good air tight container, I would use that and store it in the pantry. It should last up to six months that way. If you need to last longer you can store it in the freezer
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Yvonne says
Made & loved this! Thanks for the great recipe!
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Leilani says
Making this right now to go with homemade yogurt, swapped the agave for maple syrup and tripled the cinnamon. Excited to try coconut oil next time after looking through the comments! Thank you so much for posting this recipe!
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Rachel says
I just made this today. Thanks for the tasty recipe!
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Colleen W says
I cannot find a granola for my yogurt ANYWERE! I knew I would be able to find a recipe here 🙂 I’ll be making this for our fruit, yogurt, granola breakfast tomorrow!
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Jesseca says
It’s one of our all time favorites. Dax loves granola.
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Colleen W says
Oh my gosh, it’s even better than I thought it was going to be!
Britta says
Do you have any idea how many calories per serving this is?
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Jesseca says
I’m not sure. I can try to figure it out this afternoon for you though.
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Renae says
I just made this and substituted coconut oil instead of canola oil….it was awesome. Next time I think I’ll add sunflower seeds and coconut flakes.
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Jesseca says
oooooh! I never thought to try coconut oil! Great idea!
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Christine says
I am so excited to see a plain Jane granola, I can’t wait to try this recipe out. Thank you for posting it. I had no idea it could this simple.
This is going to sound dumb but, what is agave? I’ve never heard of it before so I’m not sure where to look for it in the grocery store.
Thanks,
ChristineReply
Jesseca says
Agave nectar is a supplement used instead of sugar. You can double the amount and use honey or sugar. :0)
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Kara says
This is so easy and delicious!!!Reply
Jesseca says
So glad you love it as much as we do!
