Almond Crunch Granola

One of the issues we were having in our household was always having enough granola on hand. Those little bags at the grocery store are getting more and more expensive as of lately, so keeping a large amount on hand isn’t very economical. This inspired me to search out granola recipes and methods, and the following is what I’ve come up with as the easiest, most fool proof, tasty, and ah-mazing granola. And it’s easy on the wallet.

Oven temperature: 350 F – Bake time: 40 minutes – Yields: 8 to 10 cups

Ingredients you’ll need:

  • 5 cups Old Fashioned Rolled Oats
  • 2 cups Almonds, coarsely chopped
  • 1/3 cup Maple Syrup
  • 1/2 cup Brown Sugar
  • 2 tablespoons Vanilla Extract
  • 1/2 teaspoon Kosher Salt
  • 1/2 cup Hazelnut Oil – or vegetable oil.


You will need two large bowls, in one you will want to add your oats and almonds. In the other bowl you should add everything else! Talk about easy, right?

Give your wet ingredients a good mix. The oil will not incorporate instantly, so you’ll want to mix it for maybe two minutes.

Note: If you like your granola a little chewier/softer, up the maple syrup to 1/2 cup. You will still have crispy, crunchy pieces, but everything will be a little softer overall.

Once your wet ingredients are combined, time to add your oats and almonds. At first you may be thinking “Hey, crazy lady, that’s a ton of almonds! I want some almonds with my granola, not granola with my almonds!” But truuuust me. Once you start mixing everything it will make more sense.

Carefully fold your granola, making sure to get all the oats moistened evenly.

Preheat your oven to 350 F, rack in the middle.

Transfer your oat mixture to a large rimmed baking sheet that’s lined with parchment paper. Using a spatula, flatten everything down pretty compactly.


Bake for 40 minutes.

Once it’s done baking, grab the sides of the parchment paper and lift your granola off of the baking sheet and transfer to a wire cooling rack. Let cool for 30-60 minutes before we break it into pieces.

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Once your granola is cooled, break that baby apart into whatever size pieces your heart desires. I go for bite sized pieces myself. The best and fastest method is to just use your hands, breaking piece off bit by bit. I assure you it wont take too long.

You’ll be amazed how much granola you get from this recipe, amazed and pleased.

These are my large dinner plates, for reference. Sorry, I didn’t have a banana on hand.

Keep your granola in an airtight container and it’ll last you a couple weeks, easy!



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