Almond Granola Recipes

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ALMOND MAPLE GRANOLA



Almond Maple Granola image

This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes. Can be made 1 week ahead.

Provided by jlscharp

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

3 cups rolled oats
1 cup blanched slivered almonds
¼ cup wheat germ
1 (14 ounce) package flaked coconut
⅓ cup unsalted sunflower seeds
6 tablespoons pure maple syrup
6 tablespoons packed dark brown sugar
¼ cup vegetable oil
2 tablespoons warm water
½ teaspoon salt
1 cup raisins

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
  • In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
  • Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

Nutrition Facts : Calories 422.1 calories, Carbohydrate 57.9 g, Fat 19.9 g, Fiber 6.9 g, Protein 6.6 g, SaturatedFat 9.9 g, Sodium 196.9 mg, Sugar 33.2 g

VANILLA ALMOND GRANOLA RECIPE



Vanilla Almond Granola Recipe image

Crispy, crunchy, nutty: the perfect trifecta of texture for the best vanilla almond granola, packed with nutty almonds and sweet vanilla.

Provided by Demeter | Beaming Baker

Categories     Breakfast

Time 1h

Number Of Ingredients 10

1 ½ cups almonds*
1 ½ cups old-fashioned, rolled oats
¼ cup ground flaxseed
¼ teaspoon salt
3 tablespoons coconut sugar
2 tablespoons melted coconut oil
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 vanilla bean pod

Steps:

  • Preheat the oven to 300°F. Line a medium or large baking sheet with parchment paper or greased foil. Set aside for later.
  • Add all the dry ingredients into a large bowl: almonds, oats, flaxseed, and salt. Using a rubber spatula, stir and fold until well mixed.
  • Add all the wet ingredients to a small or medium bowl: coconut sugar, melted coconut oil, maple syrup, vanilla and pure almond extract.
  • Slice the vanilla bean pod down the center, lengthwise. Using a spoon, scrape the beans cleanly out of the pod and add to the wet ingredients mixing bowl. Save the exterior pod for another recipe.
  • Whisk together the wet ingredients, including the vanilla bean pod, until well mixed. The wet mixture will resemble a kind of sandy molasses texture.
  • Pour wet ingredients over dry ingredients in the large mixing bowl, being sure to scrape the bowl dry.
  • Using a rubber spatula, stir and fold the wet and dry ingredients together until well mixed. Make sure to stir and fold until every bit of oat and almond are fully coated in the wet mixture.
  • Bake for 20 minutes. Rotate baking sheet. Bake for 18-22 more minutes, until granola is a deep golden brown. Mine took 40 minutes total. Do not flip or move granola-it is fragile and needs to crisp up while cooling.
  • Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled and firm. Break sheets of granola into clusters. Enjoy! Storing instructions below.

CHOCOLATE ALMOND GRANOLA



Chocolate Almond Granola image

Provided by Food Network

Time 30m

Yield 4 cups

Number Of Ingredients 11

8 pitted dates (125 grams)
1/2 cup boiling water (125 milliliters)
Cooking spray
1/3 cup almond butter (90 grams)
1/4 cup cocoa powder (25 grams)
2 to 4 tablespoons maple syrup (30 to 60 milliliters)
2 tablespoons canola oil or melted coconut oil (30 milliliters)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups rolled oats (345 grams)
3/4 cup slivered almonds (100 grams)

Steps:

  • Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
  • Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
  • Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
  • Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
  • Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

VANILLA ALMOND GRANOLA



Vanilla Almond Granola image

Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy! This recipe is vegan and gluten free (if using certified GF oats).

Provided by Sally

Categories     Snacks

Time 1h30m

Number Of Ingredients 8

2 and 1/2 cups (200g) old-fashioned rolled oats
3/4 cup (100g) slivered or sliced almonds*
1/2 teaspoon ground cinnamon
pinch salt (about 1/8 teaspoon)
1/2 cup (120ml) pure maple syrup
1/4 cup (60ml) melted coconut oil
1/4 teaspoon almond extract
1 Tablespoon pure vanilla extract (yes, Tablespoon)

Steps:

  • Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  • Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
  • Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely - the air will help the granola obtain a crunchy texture.

CHERRY, ALMOND AND CINNAMON GRANOLA



Cherry, Almond and Cinnamon Granola image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 10 cups

Number Of Ingredients 7

4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/3 cup good honey
2 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes.
  • Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container.

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