Almond Crunch Granola

Almond Crunch Granola

My mom has tried so many granola bar recipes and most of them turned out into a crumbly sweet mess that she kinda gave up after a while. But for us, those recipes were never a fail because we got to eat all those sweet nutty little pieces of granola with some berries and yogurt for a snack and it was so good. The crunch of the nuts and oats with the little hint of honey or maple syrup in smooth homemade yogurt? There was no better snack than that.
Almond Crunch Granola

Like doesn’t it look amazing? And it’s made with almond flour so gluten-free is on the table. (Btw, if anyone has food photography tips please feel free to share them 😉 I started reading Nicole Young’s Food photography: From Snapshots to Great Shots and it is super helpful!)
Almond Crunch Granola

But seriously though, if you have had enough with granola bars that never stick together (although my cranberry harvest granola bars stay pretty well in bars), just make granola instead. It goes great with yogurt, as cereal, or even just by the handful.
Almond Crunch Granola

Almond Crunch Granola

  • Servings: 18 cups
  • Difficulty: Easy
  • Print

A nutty and sweet granola that tastes amazing with yogurt, cereal or just by itself.

8 cups rolled oats
2  1/2 cups almond flour
1 cup sunflower seeds
1  1/2 cups almonds, finely chopped
1 cup walnuts, finely chopped
1 cup pecans, finely chopped
1 cup coconut oil or vegetable oil
1/4 cup brown sugar
1/2 cup maple syrup
1/2 cup honey
1 tbsp. cinnamon
1 tbsp. vanilla extract
Optional: 1 cup cranberries


  1. Preheat oven to 165 °C (329 °F). Line two large baking sheets with parchment paper. In a large bowl, mix together oats, almond flour, sunflower seeds, almonds, walnuts and pecans.
  2. In a saucepan over medium heat, melt the coconut oil (or just add the vegetable oil). Mix in the brown sugar, maple syrup, honey, cinnamon and vanilla extract. Bring to a boil.
  3. Add the liquid mixture into the dry ingredients and mix until oats and nuts start clumping together. Spread the granola onto the baking sheets and bake for 20 minutes (stirring at the 10-minute mark with a wooden spoon), or until it starts turning brown and crispy (you should be able to smell the nuts).
  4. Let the granola cool down before mixing in the cranberries (optional but so tasty!) and then storing in airtight containers at room temperature for up to a month.


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