Sweet and crunchy, this homemade almond granola is sweetened with dates and loaded with good-for-you ingredients. It’s naturally plant-based, dairy-free, and vegan, with plenty of nutty crunch!
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Why you’ll love this granola recipe:
Homemade granola is a versatile ingredient and a pantry staple in our house! I can hardly resist its caramelized oaty flavor and nutty crunch with bits of sweet dried fruit.
- Easy to customize: You can easily swap some ingredients to suit your taste.
- High-quality ingredients: You get to choose the quality of ingredients!
- Cost-effective: Homemade granola is much cheaper than the store-bought version!
- Quick and easy to make: In less than 40 minutes, you’ll get to make a big batch of granola mix to enjoy for weeks!
It’s also healthy to boot. It’s refined-sugar-free with no dairy or animal products and tastes AMAZING.
Almond granola tastes delicious with milk or Greek yogurt, but don’t stop there! I love to put it on fruit smoothie bowls, salads, baked apples, cookies, and pancakes. The possibilities are endless and the sky is the limit.
Key Ingredient Notes:
- Dates – A date is a tropical stone fruit that is dried to concentrate its sweetness. You can find Medjool dates in a plastic container near the fresh fruits in the produce section.
- Almond butter – Almond butter adds a delightful nutty flavor and encourages the oats to clump!
- Coconut oil – Oil is essential for a perfectly crisp texture. I prefer coconut oil, but any neutral-flavored oil works fine.
- Oats – Is it really granola without oats? I don’t think so! Be sure to use old-fashioned oats for the right texture. If you’re gluten intolerant, buy oats with a gluten-free label on them.
- Dried fruit – Golden raisins and dried cranberries are a killer sweet-tart combo. Feel free to customize this recipe with other dried fruits such as dried figs, apricots, plums, and peaches.
- Seeds & nuts – Almond slices, pumpkin seeds, and sunflower seeds add plant-based protein and that irresistible crunch.
- Spices – Cinnamon and nutmeg add warmth and spice. This is optional but recommended.
How to make this recipe:
- In a blender or food processor, combine the dates, almond butter, and coconut oil. Blend until smooth.
- In a large bowl, combine the oats, almonds, dried fruit, seeds, spices, and salt. Mix well with a spatula so everything is evenly dispersed.
- Add the date mixture to the dry ingredients and mix well until everything is moist and coated.
- Divide the granola onto 2 baking sheets and spread it around evenly. Bake one sheet pan at a time at 300°F for 20 to 25 minutes, stirring every 10 minutes.
- The granola is ready when it turns a light golden color. It’ll still be soft, but it’ll crisp up as it cools.
- Let the granola cool completely before you transfer it into an airtight container.
Tips for Success:
- If you want your granola to clump, don’t stir it while it cools. Stirring it will break it apart before it has a chance to clump.
- Feel free to customize this recipe with your favorite nuts and fruit. You can swap the almonds with chopped pecans or walnuts and the dried raisins with dried apricots, figs, peaches, or plums.
- The granola won’t be hard or dry when it comes out of the oven. It hardens as it cools, so give it some time!
Storing Tips:
- Homemade almond granola lasts up to one month when properly stored. Let it cool to room temperature, then transfer it to an airtight container and store it in a cool dry place.
- If you transfer warm granola to a container, it will condensate and perish quickly.
- Granola is freezer-friendly! Transfer to a freezer-safe container or Ziplock bag and freeze for up to 3 months. Let the granola thaw on the counter first so you don’t break a tooth!
FAQs:
Store-bought granola often contains sneaky ingredients like processed sugar, unhealthy fats, and additives. This homemade granola is refined-sugar-free and made with plant-based ingredients like oats, nuts, and dried fruit. It’s full of whole grains, protein, and fiber.
It’s cheaper to make granola! It may seem cheaper to buy it, but if you consider how much you actually get with the ingredients you buy, homemade granola is much cheaper per ounce!
It’s crucial to set the oven to a lower temperature like 300 degrees Fahrenheit. If the temperature is too high, the ingredients will burn before they have a chance to dry out and get crispy!
If you store the granola properly, it should last an entire month in a jar. If you want it to last longer, store it in the fridge for up to 2 months, or the freezer for up to 3 months. Just be sure to let it cool completely before you store it!
Must-Try Breakfast Recipes
Almond Granola Mix
Ingredients
- 1 cup (180 g) Medjool dates pitted, Note 1
- ½ cup (120 ml) almond butter Note 2
- ¼ cup (60 ml) coconut oil Note 3
- 3 cups (250 g) old-fashioned rolled oats
- 1 cup (140 g) almond slices Note 4
- ½ cup (80 g) golden raisins or regular raisins
- ½ cup (80 g) dried cranberries
- ¼ cup (30 g) raw sunflower seeds
- ¼ cup (35 g) raw pumpkin seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg Note 5
- ¼ teaspoon coarse kosher salt
Equipment
- blender or food processor
- baking sheets
Instructions
- Preheat the oven to 300°F (150°C). Prepare 2 baking sheets. (You don’t have to line the baking sheets with parchment paper as the granola won’t stick that much. But you can for easy clean-up.)
- In a blender or small food processor, combine dates, almond butter, and coconut oil. Blend everything until smooth.
- In a large bowl, combine rolled oats, almonds, raisins, cranberries, sunflower seeds, pumpkin seeds, salt, ground cinnamon, and nutmeg. Mix well with a rubber spatula.
- Add the wet ingredients to the dry ingredients and mix well until all the dry ingredients are moistened.
- Divide the mixture onto the baking sheets and spread it around evenly. Bake one sheet at a time for 20-25 minutes, stirring every 10 minutes. Granola is ready when they turn lightly golden. They’ll still be soft, but as they cool they crisp up. Let the granola cool completely on the baking sheets before transferring it into an airtight container. Store at room temperature in an airtight container for up to 1 month.
Tips & Notes
– Homemade almond granola lasts up to one month when properly stored. Let it cool to room temperature, then transfer to an airtight container and store in a cool dry place.
– If you transfer warm granola to a container, it will condensate and perish quickly.
– Granola is freezer-friendly! Transfer to a freezer-safe container or Ziplock bag and freeze for up to 3 months. Let the granola thaw on the counter first so you don’t break a tooth!
Nutrition
