Naturally sweetened with date syrup, this no-added-sugar vanilla almond granola is crunchy, cozy, and easy to make. Vegan, gluten-free, and totally delicious!

If you’re looking for a crunchy, cozy granola that’s naturally sweetened and endlessly versatile, this No Added Sugar Vanilla Almond Granola is about to become a staple in your kitchen.

This recipe is adapted from the beloved Vanilla Almond Granola by Sally’s Baking Addiction, with a few wholesome tweaks to make it refined-sugar-free while keeping that classic bakery-style flavor and crunch. Instead of maple syrup, we’re using date syrup for natural sweetness, bumping up the cinnamon for extra warmth, and adding whole almonds for texture and staying power.

Whether you sprinkle it over yogurt, pair it with milk, or snack straight from the jar, this granola delivers on flavor without relying on added sugars.

Why You’ll Love This No Added Sugar Granola

• Naturally sweetened with date syrup (code healthyhelper saves!)
• Warm vanilla-almond flavor with extra cinnamon
• Crunchy, golden clusters that hold up in yogurt
• Easy to customize and meal-prep friendly
• Inspired by a trusted classic from Sally’s Baking Addiction

Ingredient Notes

• Date syrup provides a rich, caramel-like sweetness and keeps this granola free from added sugar while still baking up beautifully.
• Whole almonds add extra crunch, healthy fats, and a more satisfying bite compared to sliced almonds alone.
• Extra cinnamon (1 full teaspoon) enhances warmth and makes this granola especially cozy for fall and winter breakfasts.

Ingredients

• 2½ cups (213g) old-fashioned rolled oats
• ¾ cup slivered or sliced almonds
• ½ cup whole almonds
• 1 teaspoon ground cinnamon
• Pinch of salt (about ⅛ teaspoon)
• ½ cup (120ml) date syrup
• ¼ cup (56g) coconut oil, melted
• ¼ teaspoon almond extract
• 1 Tablespoon pure vanilla extract

Instructions

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, toss together the oats, slivered almonds, whole almonds, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk the date syrup and melted coconut oil until fully combined. Whisk in the almond extract and vanilla extract.
4. Pour the wet mixture over the oat mixture and stir until all of the oats are evenly coated and moistened.
5. Spread the granola evenly onto the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes to ensure even browning.
6. Remove from the oven and allow the granola to cool completely on the baking sheet. As it cools, it will crisp up and form crunchy clusters.

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Swaps & Mix-In Ideas

This granola is incredibly flexible and easy to customize based on what you have on hand.

Nut swaps

• Use chopped pecans, walnuts, or cashews in place of almonds
• Try a mix of nuts for more texture and flavor

Seed additions

• Stir in pumpkin seeds or sunflower seeds before baking
• Add chia or flax seeds after baking for extra fiber

Spice variations

• Add a pinch of nutmeg or cardamom for warmth
• Try pumpkin pie spice for a seasonal twist

After-baking mix-ins (recommended)

• Unsweetened coconut flakes
• Cacao nibs or sugar-free chocolate chips
• Dried fruit like raisins, chopped dates, or dried cherries (adds natural sugars)

Fat swaps

• Use avocado oil or olive oil instead of coconut oil for a more neutral flavor

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