The satisfying crunch of freshly baked granola became my morning ritual after seeing $12-per-pound price tags at health food stores shocked my budget-conscious sensibilities. This maple almond granola recipe transformed my breakfast routine and pantry budget simultaneously. With simple pantry ingredients and just under an hour, you’ll create clusters of perfectly sweetened oats and almonds that outshine expensive store versions. The beauty lies in customization – adjust sweetness, add your favorite dried fruits, or experiment with extracts to make it uniquely yours. Your kitchen will fill with an irresistible aroma, making waiting for it to cool the hardest part.
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What makes homemade maple granola the perfect granola recipe to make at home
The science behind perfect granola lies in the binding agent and baking technique. The combination of maple syrup and coconut oil creates the ideal sticky texture that helps form those desirable clusters. Coconut oil’s higher smoke point prevents burning, while brown sugar caramelizes to create depth of flavor. The low and slow baking process allows the oats to toast evenly without scorching the delicate almonds. A final cooling period lets the granola crisp up completely, creating that signature crunch that commercially produced versions often lack.
What ingredients do I need to make maple almond granola?
For the Base
- Coconut oil – Creates crisp texture and adds subtle flavor while binding ingredients
- Maple syrup – Provides natural sweetness and helps form clusters
- Brown sugar – Adds caramel notes and helps with cluster formation
- Vanilla extract – Enhances sweetness without adding sugar
- Almond extract – Intensifies the almond flavor throughout the granola
- Oats – Forms the hearty base of the granola (quick or old-fashioned both work)
- Salt – Balances sweetness and enhances overall flavor
For Mix-ins
- Craisins – Add chewy texture and bright, tangy flavor
- Sliced almonds – Provide protein, crunch, and nutty flavor
How to make homemade maple almond granola
Get creative in the kitchen by baking up a batch of delicious granola.
- Preheat your oven to 350°F and combine oil, brown sugar, maple syrup, vanilla extract, almond extract, and salt into a large bowl – mix until fully blended.
- Stir in oatmeal flakes with Craisins® dried cranberries for zingy sweetness plus almonds for crunch!
- Spread evenly onto an oiled jelly roll pan before placing it on the center rack of the preheated oven.
- Bake for 40-45 minutes or when golden brown around edges; remove from heat allow to cool completely at room temperature overnight before storing airtight as desired!
How to store almond maple granola
Homemade granola can be stored in an airtight container at room temperature for 3-4 weeks.
Budget-Friendly Maple Almond Granola
Ingredients
- 1/2 cup coconut oil you can use vegetable oil
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 3 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 5 cups oatmeal – quick or old fashioned are both ok to use
- 2 cups Craisins
- 3 cups sliced almonds
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine oil, brown sugar, maple syrup, vanilla, almond extract, and salt. Stir to blend until it is a uniform mixture. Add in oatmeal, Craisins, and almonds. Stir until the granola is evenly coated.
- Spray a jelly roll pan with non-stick spray and spread granola over the pan. Press the granola until it is even. Bake for 40 to 45 minutes or until the granola is golden brown. Allow the granola to cool to room temperature and store in an air tight container.
I have been buying a bag of Bare Naked granola to add to a Greek yogurt parfait that I use as a meal substitute (or snack). The GY has a lot of protein, some strawberries and/or blueberries add color and a little kick, and the granola adds some crunch and a hint of vanilla. But the BN granola is really pricey and I think I can do as well making my own.
This recipe looks like a good start. Do you think that sucralose could be used as a sweetener? I’m limiting my sugar intake and would prefer to use a low-sugar recipe but want to keep the sweetiness the granola adds.
It’s also nice to have a bowl of cereal now and again. It brings back my childhood.
I break up graham crackers into bite size pieces and a 1 teaspoon of cinnamon in addition to your recipe, very tasty.
You variation sounds very tasty. I will have to try this soon.
I am making granola now and using hickory nus and putting in butterscotch chips after it cools. My family loves this for breakfast. Nancy Beckel
Granola for breakfast = no cholesterol..Use any nut and seed you like, almonds are best, Use any sweetener you like that is good for you and add any kind of dried fruit your heart desires..Bake at 325 in jelly roll pans, stirring every 15 minutes for 1 hr and 15 minutes..Let cool before adding the dried fruit..Chop the nuts and dice the fruit..It not only good, but good for you..
It’s a total win isn’t it. I love your suggestions. Do you have a brand of oatmeal you like over others?
I’ve been meaning to do this for some time now. Looks like I’ll actually have to do it now because I just saw the prices of granola in various stores and had a serious case of sticker shock. Horrible how expensive it is!
I hope you give this a try. Making homemade granola is very easy to do. It is horrifically expensive in the store.
This sounds like a real winner! Can I use honey instead of maple syrup?
I think the honey would work well too. Let me know how it goes.
Have never made granola before, but definitely making this one!!!! Can pecans or walnuts be used in place of almonds or are they better? Thanks for posting the recipe!!!!
I would encourage you to use what you like best. For me that would be almonds 😉 Let me know how you change this recipe up.
What’s your favorite flavor of granola?