This almond granola is the deliciously healthy breakfast staple you need in your morning routine. The best part? You can whip up this glorious treat in under half an hour and only need a few ingredients.
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Over ten years ago, when granola started to have its big moment in the US, and I was on a road trip, it became my favourite breakfast staple. The good-for-you ingredients and the heavenly flavour got me instantly. But back in Austria, granola wasn’t on the healthy train yet.
It started my quest to create a healthy granola recipe that tastes like a sin and is easy to whip up at home. And let me tell you, I have not bought granola in stores since making this recipe. Moreover, it is the perfect food gift for friends and family. I have gifted it countless times in the last couple of years, and everybody loved it. Winner!
Love granola? This gingerbread granola is perfect for the holidays. With lots of flavour thanks to warming spices like cinnamon, clove, ginger, and zested orange.
Why you'll love this recipe
- super crunchy
- only a few ingredients needed
- versatile recipe (lots of substitutions)
- ready in 25 minutes
Ingredients
- Oats – Use rolled oats for this recipe, as their shape is ideal for making granola.
- Almond meal – Ground almonds give this granola a nutty flavour. Substitute for other nuts if you like but always use the ground option.
- Slivered or slivered almonds – I tried this recipe with either of those, and they both work great.
- Coconut oil – Melt the coconut oil in the microwave or on the stove on low heat if it is solid before use.
- Honey – This granola recipe works with agave syrup or maple syrup too.
- Vanilla extract – I used pure vanilla extract in this recipe as it comes without added sugar.
- Cinnamon – The warming spice gives this homemade granola a heavenly flavour. Use ground cinnamon and adjust the amount to your liking.
Instructions
Preheat the oven to 160°C (325°F) and line a baking pan (20x26cm / 10x14 inches) with parchment paper.
Mix rolled oats, almond meal, sliced almonds and cinnamon in a bowl.
Add melted coconut oil, honey and vanilla extract.
Stir well until all the dry ingredients are well coated in the wet ingredients. Transfer the mixture to the baking pan and push it down with the back of a cooking spoon or mug to create an even layer. Bake for 18-20 minutes until golden.
Take the almond granola out of the oven and let it cool completely. Then break it up into pieces and enjoy.
Mix-ins after baking (optional)
This granola is super customisable. You can substitute the sweetener and nuts before baking. But you can also add more flavourful ingredients after baking:
- coconut flakes (unsweetened)
- dried or freeze-dried fruit (e.g. bananas, cranberries, berries)
- (dark) chocolate chips or cacao nibs
Be aware that you might want to reduce the amount of honey when adding these because the dried fruits and chocolate add to the overall sweetness of the granola.
Tips & substitutions
- Choose your oats wisely – Make sure you use old-fashioned rolled oats. Not steel-cut oats or the quick-cooking option. They keep their shape while baking and are essential to forming these delicious granola clusters after baking.
- Change the ingredients – Replace the ground and sliced almonds with any other nuts you like. Just be sure to stick to the ratio in the recipe when doing so. Walnuts, pistachios and cashews are all great substitutes to mix it up.
- Make it vegan – If you want to make this recipe vegan, substitute the honey with agave or maple syrup.
- Mixing strategy – Combine all the dry ingredients first before adding the wet ingredients. That makes it easier to get everything well combined.
- Check while baking – Be sure not to extend the baking time and check the oven occasionally. If you leave it in the oven for too long, it will develop a bitter taste.
Top tip
Let the almond granola cool completely before breaking it up. The cooling process makes the baked mixture stick together, so you get these heavenly clusters when breaking it up.
Serving ideas
This almond granola is super versatile and a breakfast staple in my household. So I have some delicious pairing ideas for a wholesome breakfast ready in no time:
- Yoghurt & berry parfait
- Berrylicious chia seed pudding
- As a crunchy snack
- Apple cinnamon oatmeal
- Chocolate protein smoothie bowl
- Classic Breakfast cereal (with milk or a plant-based option)
Recipe FAQs
Yes! Substitute the honey for agave or maple syrup to make this granola recipe entirely plant-based.
This crunchy granola is best stored in an airtight container. This way, it stays crunchy for a longer time.
If stored in a relatively cool and dry place, this granola will keep for a month or more.
📖 Recipe
Almond Granola
Ingredients
- 250 g rolled oats (2 cups)
- 50 g almond meal (½ cup)
- 3 tablespoon sliced almonds
- 4 tablespoon coconut oil (melted)
- 3 tablespoon honey
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon powder
Instructions
- Preheat the oven to 160°C (325°F) and line a baking pan (20x26cm / 10x14 inches) with parchment paper.
- Mix rolled oats, almond meal, sliced almonds and cinnamon in a bowl. Add melted coconut oil, honey and vanilla extract. Stir well until all the dry ingredients are well coated in the wet ingredients.
- Transfer the mixture to the baking pan and push it down with the back of a cooking spoon or mug to create an even layer. Bake for 18-20 minutes until golden.
- Take the granola out of the oven and let it cool completely. Then break it up into pieces and enjoy.
Notes
- Swap regular oats with gluten-free oats if needed.
- Make sure to use rolled oats not steel-cut oats or the quick cooking option.
- If you want to make this recipe vegan, substitute the honey with agave or maple syrup.
- Melt the coconut oil in the microwave or on the stove on low heat if it is solid before use.
- Be sure not to extend the baking time and check the oven occasionally. If you leave it in the oven for too long, it will develop a bitter taste.
- Store in an airtight container for up to one month.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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