Maple Almond Granola is a perfectly crunchy and naturally sweetened with maple syrup. Easy to make, and way less sugar than store-bought granola!
My husband and I were enjoying an evening snack of homemade Maple Almond Granola recently. Here’s how it went:
Him: Crunch, crunch, crunch…yum. Hey where’d you get this?
Her: I made it.
Him: You made this? Wait, how did yo- HOW DID YOU MAKE THIS?!
Her: Um, I just made it. Like stirred stuff together then baked it.
Him: But…HOW?!
And so on and so forth. The conversation literally continued on in this way for a solid 3 minutes. It was hysterical. Apparently the fact that you can make granola – really good granola – from scratch, and that it’s incredibly easy too was a source of intense wonderment for my man.
Maple Almond Granola combines pantry staples like old fashioned oats, nuts, and sesame seeds with maple syrup, honey, and coconut oil, which are tossed together and then baked. The result is a perfectly crunchy, naturally sweetened granola that’s as good sprinkled on top of yogurt as it is by the handful!
This granola recipe is highly customizable too. Don’t like pecans? Use walnuts, or another type of nut, or leave them out! Fresh out of sesame seeds? Use pepitas or sunflower seeds instead. Dig raisins? Add in a handful. Use what you’ve got!
Start the Maple Almond Granola by combining the dry ingredients into a large bowl, including 3 cups certified gluten-free old fashioned oats, 1/2 cup almonds, 1/2 cup chopped pecans, and 1/4 cup sesame seeds.
Roughly chop another 1/2 cup almonds then add them to the bowl.
Finish with a sprinkling of 1/2 teaspoon salt and a dash or two of cinnamon, then stir everything together.
In a small saucepan, melt 1/4 cup coconut oil with 6 Tablespoons pure maple syrup and 2 Tablespoons honey over medium heat.
Stir occasionally until the coconut oil melts, about a minute or two, then add 1/2 teaspoon each vanilla and almond extract.
Pour the coconut oil mixture over the dry ingredients then stir to thoroughly coat. Spread the mixture onto a silpat or parchment paper-lined baking sheet and bake for 25-30 minutes at 300 degrees, stirring halfway through. Note: the granola will not be crunchy when hot, so take it out when it’s golden brown!
Let the granola cool completely before stirring in 1 cup dried fruit like raisins, dried apricots, dried cranberries, etc., then store in an airtight container at room temp for up to a week.
Get your taste buds revved, because this granola is divine. I hope you enjoy!
Equipment
Ingredients
- 3 cups certified gluten free old fashioned oats
- 1 cup almonds, divided
- 1/2 cup chopped pecans
- 1/4 cup sesame seeds
- 1/2 teaspoon salt
- dash of cinnamon
- 6 Tablespoons pure maple syrup, not pancake syrup
- 1/4 cup coconut oil
- 2 Tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup dried fruit, raisins, dried cranberries, etc, optional
Directions
- Preheat oven to 300 degrees then line a baking sheet with a silpat or parchment paper and set aside.
- Combine oats, 1/2 cup almonds, pecans, sesame seeds, salt, and cinnamon in a large mixing bowl. Chop remaining almonds then add to the bowl and mix to combine.
- In a small saucepan, melt coconut oil in maple syrup and honey. Once melted remove from heat then stir in vanilla and almond extracts. Pour over oat mixture then stir until well coated.
- Spread mixture onto prepared baking sheet then bake for 25-30 minutes, stirring halfway through, or until granola is golden brown (granola will not be crunchy when hot.) Cool completely then stir in dried fruit if using.
Notes
- Store in a container with a tight-fitting lid at room temperature for up to a week.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Yay–another granola recipe to try! And then hide so I don’t eat it all in one day.
Homemade granola is the best, especially when it’s loaded with almonds!
I caught this post as I was drinking my morning tea trying to figure out what I want to eat for breakfast. This looks perfectly yummy for a day like today. Too bad I didn’t find it last night so that I would have been prepared to shove some in my face first thing in the morning.
Yum!! I keep meaning to make my own granola but haven’t made myself push the button yet! Your great recipe is another reminder of why I need to do it :)
I love the Real Housewives of OC is my fave! Altho, I’m like your hubs….you can make amazing granola? I’ll stick to what I know I’m good at baking! haha
Totally forgot RHOC started again this week! I’m really resisting the urge to start up my DVR right now (way past my bedtime) but can’t wait to see those biotches back at it!!
This look so good!!!
I have made a similar recipe & use dried sour cherries (pricey, but worth it if you can buy them in bulk!) & pepitas in place of sesame seeds. It is so easy & delicious! I can’t wait to try making this with the maple syrup & coconut oil!
I love these photos, Kristin – so light and sunny! You’ve been making me want to run off to Charleston all week, but at least I can recreate one of your Charleston breakfasts at home. ;)
Oh yummy!….and I have to share…I introduced my roomies in college to Doritos and cottage cheese…and although we are 32….when we travel the ,lies tomgetmtogether…we still randomly indulge!
#1. Seriously, I have only eaten your oatmeal parfaits for 2 months, and have been debating switching to a version of the frozen breakfast burritos, but shoot, why not throw some granola into my am greek yogurt.
#2. I think you and Ben are hilair, wish you lived in Michigan! :)
Kristen, I love your posts! This looks amazing. Granola and yogurt is my ‘favorite in the world’ healthy breakfast. Throw in some fresh fruit, and I’ve got a total craving thang goin’ on! Saw a post on up the stream about being jealous of having Trader Joe’s nearby (if you do….) Me too!
Coconut oil is seriously amazing. I do not know what I ever did without! :(