Almond Granola Recipe
This Almond Granola is a delicious homemade granola that is packed full of almond flavour in the form of added flaked almonds and almond essence. It also contains some cinnamon and nutmeg for an extra flavour boost but you can use any spices or flavourings that you like! Ginger, vanilla, or mixed spice would be delicious with this granola. Homemade granola takes just 30 minutes to whip up and is so much better than store bought because you can customize it exactly to your tastes.
So how do I make this Almond Granola from scratch?
This Almond Granola is super simple and straightforward to make! To begin, add the water, oil, honey, cinnamon, nutmeg, honey and almond essence to a large mixing bowl and whisk together until combined. Add the oats and seeds to this bowl and mix together until everything is coated. Spread out evenly onto a large baking tray or multiple smaller trays. Bake for 20-25 minutes, making sure to remove the granola from the oven every 5 minutes or so to stir to prevent it from burning. It is ready when the granola has an even golden brown colour all over and is toasty and crispy.
In a small baking tray, add the flaked almonds and bake for 5-10 minutes until they are an even golden brown colour. Add the toasted almonds to the baked granola ad mix together. Allow to cool fully before storing in airtight containers at room temperature for up to 1 month.
Frequently Asked Questions
I personally prefer to toast the flaked almonds separate as they tend to burn quickly. If added to the oats and seeds mix, you would end up with either burnt almonds or an under toasted granola which leads to soggy granola which is no fun.
The granola in this recipe is not particularly chunky. However, you can create a chunkier granola where the oats stick together by not stirring the granola for the last 10-15 minutes of cooking. You may need to reduce your oven temperature by 5-10°c to ensure it doesn’t burn to counteract this. Allow the granola to totally cool before trying to break apart.
If you prefer to avoid using honey, maple syrup is a great substitute, as is agave syrup or golden syrup.
This granola stays fresh up to 1 month if store in a clean, dry airtight container at room temperature.
Yes! Oats are typically not gluten free due to the way they are processed. However, if you buy gluten free oats just swap it out for them instead.
Absolutely! I use vegetable oil as it doesn’t have a strong flavour but you can use any of your choice like olive oil, coconut oil, etc.
For more breakfast recipes check out my breakfast category, here.
Almond Granola
Equipment
- 1 Large mixing bowl
- 1 Whisk or Fork
- 1 large baking tray
- 1 small baking tray
Ingredients
- 30 grams flavourless oil, like vegetable
- 25 grams water
- 50 grams brown sugar
- 1 tsp almond essence
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 120 grams honey
- 300 grams oats
- 25 grams pumpkin seeds
- 25 grams sunflower seeds
- 70 grams flaked almonds
Instructions
- Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the oil, water, brown sugar, almond essence, cinnamon, nutmeg and honey and whisk together until combined.
- Add the oats and seeds and mix together until all the oats are fully coated.
- Spread out evenly onto a large, lined baking tray. Bake for 20-25 minutes, making sure to remove the granola from the oven every 5 minutes or so to stir to prevent it from burning. It is ready when the granola has an even golden brown colour all over and is toasty and crispy.
- In a small baking tray, add the flaked almonds and bake for 5-10 minutes until they are an even golden brown colour.
- Add the toasted almonds to the baked granola ad mix together.
- Allow to cool fully before storing in airtight containers at room temperature for up to 1 month.
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