Homemade Almond Granola

Why You’ll Love This Recipe

This almond granola is golden, crisp, and full of nutty goodness. It’s perfect served with milk, yogurt, or as a topping for smoothie bowls. You can make a big batch in under an hour, and it stores well for weeks. Plus, it’s highly adaptable: add dried fruit, seeds, or spices to suit your taste. It’s healthy, satisfying, and gives you complete control over ingredients and sweetness levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned rolled oats
raw sliced or chopped almonds
honey or maple syrup
coconut oil or olive oil
vanilla extract
ground cinnamon
salt
(optional) shredded coconut, flaxseed, chia seeds, or dried fruit

Directions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine oats, almonds, cinnamon, and salt. Stir to evenly distribute.
3. In a small saucepan over low heat, warm the honey (or maple syrup) and coconut oil until melted. Remove from heat and stir in vanilla extract.
4. Pour the wet mixture over the dry ingredients and stir until everything is well coated.
5. Spread the mixture evenly onto the prepared baking sheet in a thin layer.
6. Bake for 20–25 minutes, stirring once halfway through, until golden brown and crisp.
7. Remove from the oven and let cool completely (granola will crisp up more as it cools).
8. Once cool, stir in optional dried fruit or mix-ins if desired. Store in an airtight container.

Servings and timing

Makes about 6–8 cups of granola
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add dried fruit: Mix in dried cranberries, raisins, chopped apricots, or dates after baking.
• Go tropical: Add shredded coconut, dried pineapple, and macadamia nuts.
• Chocolate version: Stir in mini chocolate chips after cooling for a sweet treat.
• Protein boost: Mix in hemp seeds, flaxseed, or a scoop of protein powder.
• Spiced granola: Add nutmeg, cardamom, or pumpkin spice for extra warmth.

Storage/Reheating

Store granola in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep in the refrigerator or freeze in zip-top bags for up to 2 months.
No reheating is necessary—just enjoy as-is or add to your favorite dishes.

FAQs

What kind of oats should I use?

Use old-fashioned rolled oats for the best texture. Avoid quick oats, which can become mushy, or steel-cut oats, which won’t cook properly.

Can I use other nuts?

Yes, walnuts, pecans, cashews, or pistachios work well. Just chop larger nuts into smaller pieces.

Is this granola gluten-free?

Yes, if you use certified gluten-free oats, the recipe is naturally gluten-free.

Can I reduce the sugar?

Yes, you can reduce the honey or maple syrup slightly, but the granola may not clump as much.

Can I use a different oil?

Absolutely. Olive oil, avocado oil, or melted butter all work well in place of coconut oil.

How do I make the granola clumpier?

Don’t stir too often during baking, and press the granola down before baking for larger clusters.

Can I add seeds?

Yes! Chia seeds, flaxseed, sunflower seeds, or pumpkin seeds add crunch and nutrients.

Can I make this vegan?

Yes. Just use maple syrup or agave instead of honey and a plant-based oil.

Why did my granola burn?

It may have been spread too thin or cooked at too high a temperature. Keep an eye on it, especially in the last 5–10 minutes.

How should I serve almond granola?

Serve with milk, yogurt, fruit, smoothie bowls, or enjoy as a snack on its own.

Conclusion

Homemade Almond Granola is a delicious, healthy staple that’s easy to make and endlessly versatile. Whether you enjoy it with your morning yogurt, as a snack on the go, or sprinkled over desserts, this crunchy granola delivers both flavor and nutrition in every bite. Make a batch today and enjoy the homemade difference!

Homemade Almond Granola

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Homemade Almond Granola is a crunchy, lightly sweetened blend of oats, almonds, and natural sweeteners. Perfect for breakfast or snacking, it’s easy to make, customizable, and healthier than store-bought options.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Makes about 6–8 cups
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup sliced or chopped raw almonds
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil (or olive oil)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• Optional: 1/2 cup shredded coconut, flaxseed, chia seeds, or dried fruit (added after baking)

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Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix oats, almonds, cinnamon, and salt.
3. In a small saucepan over low heat, melt honey (or maple syrup) and coconut oil. Remove from heat and stir in vanilla.
4. Pour wet ingredients into the dry ingredients and mix until fully coated.
5. Spread mixture evenly on the prepared baking sheet.
6. Bake for 20–25 minutes, stirring halfway through, until golden brown.
7. Let cool completely. Stir in optional dried fruit or mix-ins.
8. Store in an airtight container at room temperature.

Notes

• To get clumpier granola, press mixture firmly onto the baking sheet and don’t stir during baking.
• Granola will continue to crisp as it cools—don’t overbake.
• Mix in dried fruit or chocolate chips only after granola is fully cooled.

Nutrition

• Serving Size: 1/2 cup
• Calories: 220
• Sugar: 8g
• Sodium: 80mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 5g
• Cholesterol: undefined