Vanilla-Scented Granola

"Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert. Watch your time in the oven because sometimes it cooks a little quickly. This recipe came from Bon Appetit, March of 2002. A few baking tips I have learned from making this recipe often: I use a jelly roll pan so the granola will have maximum exposure while cooking. Also, if you do like your granola to clump, do not stir while baking. Allow to cool in pan for about 10 minutes or so, then run a spatula between granola and the pan to loosen. You will have so many clumps you will have to break them with your hands ; )"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by CurlDiva photo by CurlDiva
photo by MinnesotaSummer photo by MinnesotaSummer
photo by The Veganista photo by The Veganista
photo by The Veganista photo by The Veganista
Ready In:
8 cups




  • Position rack to middle of oven and preheat to 300*.
  • Lightly spray large baking sheet with nonstick spray.
  • Mix next 5 ingredients in large bowl.
  • combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
  • Remove from heat; stir in vanilla.
  • Pour hot liquid over oat mixture; stir well.
  • Using hands, toss mixture until thoroughly mixed.
  • Spread granola on prepared baking sheet.
  • Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
  • Transfer sheet to rack; cool granola completely.
  • (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

Questions & Replies

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  1. kaithun1
    Fantastic! Best recipe I have found. I do make a few changes. I substitute oil with cinnamon applesauce and add 1 Tbs of canola oil. omit the white sugar and increase the vanilla to 3 Tbsp. I mix applesauce, oil, honey and brown sugar in pan. Bring to a boil, then remove from heat and add vanilla. Then poor over oatmeal and almonds and bake. Thank you for the recipe Bev!
  2. kimberli
    Fantastic stuff!! This is now our official granola recipe. I've made several batches already - my entire family including visiting parents and in-laws keep raving over it. We have it over ice cream & chocolate sauce, with yogurt, etc. I did do a couple of things differently - used 1 c of very coarsely chopped almonds instead of sliced, added an extra cup of chopped pecans to one batch. I also added 1 cup wide ribbon coconut, and stir in 1 cup raisins and/or craisins after baking. Since I added more dry ingredients, I increased the amount of wet accordingly. I don't stir granola while it's baking, instead I put it into two baking sheets and rotate them every ten minutes - that way I get more clusters. Sorry this is so long - but thanks for posting this recipe! We love it!!
  3. lisar
    Very good!! I have made several granola recipes before and this by far beats them all. Besides having a great taste, how can I say does not scream "health food" at you when you look at it(which can be a big turn off to the family, if you know what I mean). My two year old asked for more "cookie crumbs". They like eating it as it is, in a bowl with some milk or sprinkled on top of yogurt. Thanks for sharing the recipe.
  4. je1nnalk
    I eat this almost every day with corn flakes and milk!<br/><br/>To those who like chunky granola, reduce your nuts & oats.<br/><br/>Changes: -3.5 cups of oats and 1.5 of nuts<br/>-Nuts - mix of nuts, seeds and dried cranberries<br/>-about 1/3 C of brown sugar <br/><br/>I don't stir it until it's cool.
  5. CurlDiva
    This granola recipe is super easy, super versatile, and super good! I initially made as is, and like many others began eating it before it completely cooled. I have made this several times subbing half of the vanilla with almond and or maple flavoring. It's always good.


  1. abrink78
    I usually follow a recipe as is to try it out. Well, granola is one of those things that is a great canvas to be creative. I no longer put everything in a pot on the stove. I use a microwaveable measuring cup to put the oil and honey and heat for about 45 seconds. I sub olive oil and keep out the extra 2T if sugar. I find the brown sugar and honey is sweet enough for my taste. I have subbed half of the almonds for walnuts, add pumpkin, chia, and sunflower seeds, and a couple tablespoons of dried coconut flakes. It comes out so good no matter the combination! I have yet to add any dried fruit.
  2. veganmeister
    Super simple and super yummy! I made a few additions/changes, substituting coconut oil for vegetable oil, and adding 1/4 cup each of flax seed and chia seed and a 1/2 cup of walnuts. Great recipe, my kids were eating it right off the cookie sheet!!!
  3. Auvan
    Great recipe! I have made it several times and it always turns out perfect. I substituted walnuts for the almonds the first time I made it. We liked it so much that I have used walnuts every time. Thanks for the great granola recipe! So easy and delicious!
  4. crowland
    This is an utterly fantastic recipe. I make granola on a weekly basis, due to allergies, it's easier for me to make my own than to find one pre made that I am able to eat. Plus homemade tastes SO much better and is cheaper to boot.<br/><br/>To healthy it up and to address my dietary needs, I use coconut sugar rather than cane sugar. I use avocado or coconut oil for the oil. Sometimes to mix it up a bit, I use cashews instead of almonds and may add different dried fruits after baking (dried blueberries are especially yummy).<br/><br/>There is no need to mix and heat the oil, sugar, etc... separately. I just throw all of the ingredients into the bowl of my stand mixer, let it mix it up, and pour onto cookie sheets. Easy peasy.
  5. Jen in Victoria
    Delicious! I didn't stir at all until it had cooled for about 5 minutes and I got some great chunks of granola (my favourite part of granola!). Tastes great and so easy to make. I did use about a cup of shredded coconut instead of some of the oats, but otherwise stuck to the recipe.


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