Almond Granola


Have you ever made granola from scratch?  If not, I’m crying for you right now.

If you have, then you know the crunchy goodness I speak of.

[A while back I shared a recipe for granola using pecans, but this time I used almonds]


I bet you’re thinking this is ridiculous.  Why would I make granola when the grocery store has perfectly acceptable granola on their shelves?  How can I say this, um…it’s like the difference between pizza made from a brick oven in the heart of Italy and frozen pizza.  It tastes better (because it’s fresh), and the homemade stuff is lacking in junk.  Nothing added to preserve freshness, no dyes, and no high fructose corn syrup.  You won’t have to worry about this granola going bad though, because you’ll eat it up before that situation even enters the picture.



  • 2 1/2 Cups Old Fashioned Rolled Oats
  • 1 Cup Sliced Pecans
  • 1/4 Cup Brown Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Stick of Butter (Unsalted, 1/4 Cup)
  • 1/2 Cup Organic Maple Syrup
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla


  1. Preheat the oven to 325°F and set rack in the middle.  Prepare a large sheet pan with either butter or parchment paper and set aside.
  2. Combine oats, almonds, brown sugar, and cinnamon in a large bowl.
  3. In a saucepan, on medium heat, melt butter.  Once melted, stir in the maple syrup and salt until dissolved.
  4. Remove the butter mixture from heat and add the vanilla.
  5. Pour the butter mixture over the oat/nut mixture and stir until blended.  Make sure that your oat/nut mixture is evenly coated with butter/syrup.  That will ensure consistency in crispiness.
  6. Pour the granola onto a large sheet pan and spread in a thin layer.
  7. Cook for 30-45 minutes or until golden brown, stirring the granola every ten minutes.
  8. Remove from the oven, cool on a cooling rack, and transfer to a container.  The granola will last about 3 months in an airtight container at room temperature, and 7 months in an airtight container in your fridge.


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