This simple Homemade Maple Almond Granola recipe creates big crunchy pieces of granola that are sweet, but not cloying.
We pretty much always have some of this granola in our cupboard, because when we don't, we all get a bit cranky about it.
It's the perfect thing to have on hand to sprinkle over yogurt in the morning, or grab a handful for that mid-afternoon snack, or for a simple, late night supper when no one wants to cook and nothing else will do.
The BEST, Have-It-On-Hand At All Times Homemade Granola
This maple almond granola recipe is adapted from one of the granola recipes in The Complete America's Test Kitchen.
I love it because it's simple, uses ingredients I almost always have on hand, is sweet, but not cloying, and creates big crunchy chunks of granola - not that loose, gravely, ridiculously expensive stuff that lines grocery store shelves.
How to Make Granola with Big, Crispy Pieces
The secret to getting nice big, crispy chunks of granola is to really pack it down onto the baking sheet. I like to use a large metal spatula for this task, but you could also use another baking sheet.
You could even press it down with the palms of your hands or roll over it firmly with a heavy rolling pin. (If you opt to use your hands or a rolling pin to compact the granola, cover it with a sheet of plastic wrap or parchment so that the granola doesn't stick to your hands or the rolling pin.)
How to Store Homemade Granola
The recipe makes quite a bit of maple almond granola - about 9 cups. I can tell you for sure that it keeps well in an airtight container or ziplock bag in the cupboard for at least 3 weeks.
I'm sure it will keep for much longer than that, but I can't say how long because 3 weeks is about the longest a bag has lasted in this house. 🙂
My Favorite Way to Use Maple Almond Granola
Just gonna leave you with these Dulce de Leche Granola Cookie Bars. Buttery shortbread topped with a thick layer of Dulce de Leche and this homemade granola.
They are a buttery, caramel, crunchy, almond maple cookie that I can't get enough of.
Maple Almond Granola is a Building Block Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking.
They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. > Scroll through all Building Block recipes.
- ½ cup (118ml/ 100g) vegetable oil
- ⅓ cup (78ml/ 100g) maple syrup
- 2 tablespoon (42g) honey
- ¼ cup (54g) packed dark brown sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt (½ teaspoon table salt)
- 5 cups (445g) old fashioned rolled oats
- 2 cups (285g) whole, raw almonds, chopped coarsely
- Preheat oven to 325 degrees F (162 degrees C). Line a rimmed baking sheet with parchment paper.
- Add the vegetable oil, maple syrup, honey, brown sugar, vanilla, and salt to a large bowl and stir with a wire whisk to combine.
- Add the oats and chopped almonds and stir until coated with the maple syrup mixture.
- Dump the granola out onto the parchment lined baking sheet and spread out into an even layer. Press the granola down firmly onto the pan using a flat metal spatula to compress it. This will help give you nice big chunks of granola.
- Bake for 40-45 minutes, until lightly browned. Remove pan from the oven to a wire rack and let cool completely.
- Break cooled granola into desired size, stir in dried fruit if you like (see note below) and store in an airtight container or ziplock bag.
Can you add dried fruit to this granola?
Yes! But, I'd suggest adding the dried fruit as you want it, rather than mixing it into the whole batch of granola. Mixing dried fruit into the granola softens it a bit, making it less crunchy. So, I suggest storing the granola in a seperate container from any dried fruit you want to add and just mixing the fruit in before you eat it.
Storing the granola separate from the fruit also makes it easier to use granola in recipes that call for granola only, with no dried fruit included, like these Dulce de Leche Granola Cookie Bars.
Nutrition Information:Yield: 9 Serving Size: 1 cup
Amount Per Serving: Calories: 507Total Fat: 29gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 0mgSodium: 397mgCarbohydrates: 53gFiber: 7gSugar: 18gProtein: 12g
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.