Crunchy Almond Granola Oats (Printable)

A crunchy blend of toasted almonds and oats, lightly sweetened and perfect for any time.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw almonds, coarsely chopped
03 - 1/2 cup unsweetened shredded coconut (optional)
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/3 cup maple syrup or honey
07 - 1/4 cup coconut oil or olive oil, melted
08 - 1 teaspoon pure vanilla extract

→ Add-Ins (Optional)

09 - 1/2 cup dried cranberries or raisins
10 - 1/4 cup pumpkin seeds or sunflower seeds

# How to Make It:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine oats, almonds, shredded coconut if using, ground cinnamon, and salt.
03 - In a smaller bowl, whisk together maple syrup or honey, melted coconut or olive oil, and vanilla extract.
04 - Pour the wet mixture over dry ingredients and stir until evenly coated.
05 - Spread the coated mixture evenly onto the prepared baking sheet.
06 - Bake for 25 to 30 minutes, stirring once halfway through, until golden brown and fragrant.
07 - Remove from oven and allow to cool completely; the granola will crisp as it cools.
08 - Once cooled, stir in dried cranberries or raisins and pumpkin or sunflower seeds if desired.
09 - Store in an airtight container at room temperature for up to two weeks.

# Expert Hacks:

01 -
  • It fills your kitchen with the most inviting, toasty aroma that makes everyone wonder what you're making
  • Costs a fraction of what you'd spend on premium granola, and tastes remarkably better
  • The entire process takes less time than a load of laundry, yet feels like you've accomplished something real
  • Perfectly customizable—swap almonds for pecans, add extra seeds, use whatever dried fruit you love
02 -
  • The granola won't feel fully crispy when it comes out of the oven—it will seem almost soft. Don't panic. It hardens as it cools. I made this mistake my first time and thought I'd failed, but patience proved me wrong.
  • Stirring halfway through is non-negotiable. The edges brown quickly, and those few extra minutes of stirring prevent burnt corners and ensure every piece reaches the same golden stage.
  • Add dried fruit after cooling, not before. Baking dries them out further, making them hard and unpleasant. This lesson came from several batches of regrettable dried cranberries.
03 -
  • Watch the granola closely during the last five minutes of baking—the difference between golden and burnt is just a few minutes, and your nose will tell you when it's getting close
  • For extra crunch that lasts, add two tablespoons of chia seeds or flax seeds to the dry ingredients; they toast beautifully and add nutrition

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