This healthy granola recipe is super easy to make! Made with simple ingredients, it clusters perfectly thanks to the egg whites and has an amazing chewy crunchy texture thanks to the oats and almonds. Did I mention it is bursting with sweet honey and almond flavor?!

My favorite way to eat these crunchy clusters of honey granola is on top of yogurt bowls or my meal prep yogurt parfaits loaded with fruit. Or just grabbing a handful or two when I need a quick snack. The absolute best granola yogurt bowls are no doubt made with homemade granola!

It also makes an awesome topping for my Pumpkin Protein Milkshake or any of my frozen treats!

This vanilla almond granola is naturally gluten-free and can easily be made vegan. Simply replace the egg whites with 2 Tablespoons more maple syrup or oil.

This recipe is very versatile, so feel free to get creative with it! You can switch it up by adding other nuts, such as walnuts or pecans if you’d prefer, and you can also switch up the raisins for any other dried fruit you’re feeling!

Another reason to love this homemade granola recipe is because you know exactly what you’re putting in it. A lot of store-bought granola have a lot of extra ingredients not needed, so you can feel good about making your own granola.

And it’s MUCH less expensive than store-bought. This granola holds up well for about a month so you don’t have to worry about it getting stale either. A win, win!

• Oats – I used rolled oats.
• Almonds – I used sliced almonds. You could also use whole almonds and pulse them in a food processor a few times (this would also help the granola get more clustery). Or instead of almonds, you can use walnuts, hazelnuts, peanuts, any nut of choice. Sunflower seeds or pumpkin seeds would also work if you wanted to go nut-free. 
• Raisins – I used golden raisins, but you can use regular raisins, craisins, dried blueberries or any dried fruit for that matter! 
• Honey – highly recommend using honey because it’s perfect for this granola recipe! But you can also use maple syrup in a pinch or to make this recipe vegan. 
• Egg whites – the egg whites are the secret ingredient that make this granola clustery because it helps the oats stick together! I would recommend using egg whites from the egg (versus the carton) as they will work better for this, but egg whites from the carton work in a pinch too. To make this granola vegan, just sub the egg whites for 2 Tablespoons additional oil or maple syrup. 
• Coconut oil – I used coconut oil for this recipe but you can also use any light oil, like avocado oil, canola oil, vegetable oil, or light olive oil. I wouldn’t recommend using extra-virgin olive oil, as that may cause the granola to burn or brown more than we want. 
• Baking essentials – Grab some vanilla extract, almond extract, salt, and cinnamon.

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Adjust one of your racks to be in the middle of the oven. Preheat the oven to 300 degrees F. In a large bowl, mix together the oats, almonds and raisins. 

2. In a separate bowl, whisk together the 1/3 cup honey, egg whites, oil, vanilla, almond extract, salt and cinnamon.

3. Pour the wet ingredients in the bowl with the dry ingredients. Mix until all the dry ingredients are coated.

4. Line a large baking sheet with parchment paper and add the granola; spread out in an even layer.

Store the granola cools, store in an airtight container at room temperature for up to 1 month.