Almond Granola (with Coconut & Maple Syrup)

This crunchy, salty-sweet almond granola is intentionally loose and evenly crisp - no giant clumps, just the kind you can sprinkle on everything. Brown sugar and maple syrup add deep caramel flavor, and it comes together fast with pantry staples. Pile it onto yogurt and fruit, or scatter it over ice cream, then customize with dried fruit, spices, or chocolate.

After a few rounds of recipe testing, this is the version that kept winning me over: loose, deeply toasted almond granola that stays crunchy. The method is simple - steady heat and frequent stirring - so every oat and almond gets evenly caramelized instead of clumping or scorching. The result is crisp, not-too-sweet granola that plays well with everything from yogurt to ice cream!

Serve it with fruit, yogurt, ice cream, or use it as a crunchy overnight oats topping or topping for flax seed pudding!

Jump to:

• ⭐️ Why You'll Love This Almond Granola
• 🥥 Notes on Granola Ingredients & Swaps
• 🥄 How To Make Homemade Almond Granola
• 👩🏼‍🍳 Expert Tips for Crunchy Almond Granola
• 💬 How To Store Granola So It Stays Crunchy
• 📝 Granola Flavor Variations
• ☕️ More Breakfast Recipes
• Almond Granola Recipe

⭐️ Why You'll Love This Almond Granola

• Deeply-toasted, salty-sweet crunch: brown sugar and maple syrup create rich, caramel-y flavor, with a loose, evenly crisp texture.
• Quick and easy: Simple pantry ingredients and just 5 minutes of prep time.
• Not overly sweet: less sugar than most store-bought granola, but still totally satisfying.
• Endlessly customizable: Swap in different nuts, dried fruit, spices, or sweeteners to make it your own.

🥥 Notes on Granola Ingredients & Swaps

• Old-fashioned oats - You can also use instant or quick-cooking oats, but start checking your granola after 30 minutes, as it will cook faster.
• Shredded coconut - Flaked (unsweetened or sweetened) coconut can be used in place of shredded for a chewier texture.
• Unsalted almonds - Make sure you use unsalted almonds. If you only have salted almonds on hand, they will work, but hold off on adding any salt until the very end.
• Vegetable oil - We use vegetable oil because of its neutral flavor. Coconut oil or extra-virgin olive oil can replace the vegetable oil, but the taste will be slightly different.
• Light brown sugar - Adds rich molasses notes and complex flavor.
• Salt - Don't skip the salt (unless you use salted nuts)!

🥄 How To Make Homemade Almond Granola

*For a printable version, see recipe card below.

Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. In a large bowl, combine the oats, almonds, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil and salt. Add oil mixture to oats mixture and stir until combined.

Pour mixture onto parchment-lined baking sheet. Cook for 1 hour and 15 minutes, tossing every 15 minutes to ensure even toasting and a loose, even crunch. For bigger clusters: stir once halfway, press firmly, don't stir again at all, and leave completely undisturbed when cooling.

Remove from the oven and let cool for 1 hour. Transfer granola to a tightly-sealed container, and store at room temperature for up to 1 month.

👩🏼‍🍳 Expert Tips for Crunchy Almond Granola

• Go low and slow: A lower oven temperature dries the granola evenly for a crisp (not burnt) finish.
• Stir every 15 minutes: This keeps it loose and evenly crunchy instead of clumping.
• Use parchment paper: This prevents sticking and makes cleanup easy!
• Salt smart: If your nuts are salted, skip the added salt, then season to taste at the end.
• Cool completely before storing: Any trapped steam will create softer granola.
• Store airtight at room temperature: Once granola is fully cooled, keep it in an airtight container for up to 1 month.

💬 How To Store Granola So It Stays Crunchy

• Cool your granola completely before sealing. You want to avoid any trapped steam, which will soften the granola.
• Store granola in an airtight-container at room temperature, and keep it in a dry part of your kitchen (avoid the refrigerator).
• If your granola softens: re-crisp it in a 250º F oven for 10-15 minutes, then cool it completely again before storing.
• Freezing: Freeze in an air-tight bag/container for up to 3 months; thaw at room temperature or re-crisp in the oven as needed.

📝 Granola Flavor Variations

• Swap nuts. Pecans, walnuts, and hazelnuts would all work great!
• Alternative sweetener. Out of maple syrup? Try one of my recommended maple syrup substitutes, or use honey.
• Dried fruit. Dried blueberries, cranberries, and/or cherries would all work well; add ⅓ cup after granola is done baking.
• Spices. Warm spices like cinnamon, cardamom, nutmeg, or ginger would all taste amazing.
• Chocolate. After the granola has cooled completely, mix in a handful of chocolate chips or chopped dark chocolate for a more indulgent treat.

☕️ More Breakfast Recipes

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