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Almond Granola

  • Total Time: 50 minutes


This granola is so delicious! It’s not too sweet, crunchy and I love how chunky it is!


Units Scale
  • 1/2 cup pure maple syrup
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup + 2 tablespoons canola or vegetable oil
  • 5 cups old-fashioned rolled oats
  • 2 cups (10 ounces) almond chopped coarse (I used sliced almonds)
  • 2 cups craisins or raisins (or other dried fruit), optional


  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
  2. Whisk maple syrup, sugar, vanilla, cinnamon and salt together in large bowl. Whisk in oil. Fold in oats and almonds and stir until thoroughly coated.
  3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer. Using stiff metal spatula, press down firmly on granola until nice and compact.
  4. Bake until lightly browned, 40 to 45 minutes, rotating sheet halfway through baking. Remove granola from oven and let cool on wire rack to room temperature, about 1 hour. DO NOT STIR UNTIL IT’S COOLED!
  5. Break cooled granola into pieces of desired size and stir in dried fruit, if using. Granola can be stored in airtight container for up to 2 weeks.


  • You can customize this to your liking. In addition to the almonds, I threw in a handful of pepitas.
  • Coconut and some chocolate chips would also be delicious added to this.
  • You can add your dried fruit into the granola mixture before you bake it, but remember that once it cools, the fruit will be a little tougher and chewier. I’ve done it both ways and actually prefer the craisins added in after the baking time.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast