Almond Granola

Like my gluten-free granola recipe, this almond granola recipe is one I turn to again and again for breakfast (in truth, I don't eat anything else for breakfast other than granola, and I am totally fine with that). I mix slivered and sliced almonds, shredded coconut, and rolled oats then swirl through maple syrup and olive oil for sweetness and just enough fat to help it clump together.

Inspired by my favorite granola, but a gorgeously perfect recipe in its own right, this nutty granola is perfect with blueberries and served with a big spoonful of Clover or Straus whole-fat plain yogurt, sprinkled over one-ingredient banana ice cream for a bit of crunch, or tucked into the topping of a gluten free oatmeal apple crisp.

Why I Love Homemade Granola

I used to buy bags of granola when I lived in San Francisco, then, when we moved overseas to Morocco out of necessity, I started making it myself and wondered what took me so long. Homemade granola is worlds better than pre-made stuff; not only can you customize it to your heart's desires but it's fresh and so much more delicious. Plus, you can always make it gluten-free and lower sugar if you want. Clearly, I recommend DIYing it and here is why:

• It's so easy. I mean, all you have to do is stir together the ingredients, bake off the batch, and let it cool. Hardly more effort than ripping open a bag.
• Whole ingredients. There's nothing processed, nothing weird, nothing you don't want to eat when you make granola yourself. My almond granola recipe is packed with all the good stuff, including whole grain oats, maple syrup, and olive oil.
• Always gluten-free. Every ingredient can be (and is, in this recipe) gluten-free when you make granola yourself!
• Customizable. Use this recipe as your base and try some of my variation suggestions below, or experiment with your own ideas. I love that making homemade granola means you can always adapt it to include whatever you love.

Ingredients Needed

Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oats - Old-fashioned (rolled) oats are my favorite oats to use in granola.
• Almonds - I used a combination of slivered almonds and sliced almonds for textural contrast.
• Coconut - Unsweetened shredded coconut adds a hint of natural sweetness.
• Spices - Ground ginger and ground cardamom.
• Salt - I always use fine sea salt.
• Olive oil - Extra virgin olive oil is best.
• Maple syrup - Feel free to adjust the sweetness by adding a little less or a little more maple syrup.

Variations to Try

• Other spices: Use any ground spices you like instead of the ginger and cardamom. Try cinnamon, nutmeg, or a pumpkin spice blend.
• Honey - Substitute half of the maple syrup for honey (4 tablespoons each of maple syrup and honey), or swap it completely for the maple syrup.
• Dried fruit - Add a handful of dried cherries or cranberries to the mix after baking the granola. Always add dried fruit after baking the granola!
• Vanilla - For vanilla almond granola, stir in 2 teaspoons of pure vanilla extract along with the maple syrup.

What Kind Of Oats Are Best for Granola?

I always use old-fashioned oats, also sold as rolled oats. These come from oat groats that have been steamed, rolled, flattened into flakes, and dried. (If you've been wondering, are oats gluten free? yes, they are. If you need to be absolutely sure they're clear of gluten, make sure to buy certified gluten free oats to avoid any cross-contamination with wheat products during manufacturing.) I prefer to use rolled oats for granola because they are sturdy and chewy, and don't disappear into the rest of the granola after baking.

Tips & Substitution Suggestions

• Mix it well: When you add the olive oil and maple syrup, take your time folding and stirring the granola mix together. You want to get the mixture pretty well-coated with the oil and syrup so that there aren't any dry bits.
• Watch the cooking time: Every oven is different, and while I have settled on 23 minutes as the ideal cooking time for this recipe, you may find that you need a bit more or less time. The goal is to get the granola nicely toasted but not too toasted and definitely not burned.
• Cool it thoroughly: Granola needs to cool on the pans so that it crisps up completely. I let my granola cool on the baking sheets for at least 30 minutes and up to 1 hour before transferring it to an airtight container.
• Go sweeter: As mentioned, I think this granola is just the right amount of sweet at 8 tablespoons of maple syrup. But, I know that some like a bit more! Feel free to add more maple syrup to suit your tastes.
• Use sugar: If you need to use sugar, use light or dark brown sugar up to ½ cup for the maple syrup.
• Make it saltier: I find that 1 teaspoon of sea salt is just right to suit my taste. However, I've made other recipes that call for more salt - you can add up to 1 ½ teaspoons of salt if you like.

Serving Options

I always eat granola for breakfast (yes ... every morning), with a big spoonful of Clover plain yogurt and fruit if I have it. You can also nibble on it for a snack. And try:

• Yogurt - My favorite way to eat yogurt! Add a healthy portion of granola to a bowl of Greek or regular yogurt. Or, eat it with your favorite non-dairy yogurt.
• Milk - Keep it easy and enjoy granola with milk (your choice of dairy or plant-based milk).
• As a topping - Top ice cream, sundaes, and more with homemade granola.
• Add to a crisp - Stir a little granola into the topping the next time you make a cranberry apple crisp for extra flavor.
• Fruit - I love fresh fruit with granola! You can add berries like blueberries, raspberries, or strawberries, or try mango slices, kiwi, diced apples ... you name it!

Proper Storage

• Counter - Store cooled granola in an airtight, sealable container at room temperature for up to 2 weeks. (Large Mason jars work well.)
• Freezer - Transfer the cooled granola in a freezer-safe, sealable bag and keep it in the freezer for up to 3 months.