Homemade Almond Granola Recipe

This homemade almond granola recipe is a delicious alternative to boxed cereal. The vanilla maple flavors of this crispy granola make it a great alternative to boxed breakfast cereal — it’s so much less expensive! 

Originally published October 2012; this post has been updated.

WHITE pottery bowl with a teal band at the bottom, full of homemade granola.

Packaged cereal has become a breakfast staple in America, but we gave it up long ago, mostly because even after two (expensive) bowls full of cereal, my boys were hungry again by mid-morning. It just didn’t stick with them. Store bought granola was a better option as far as filling their bellies, but the cost is prohibitive.

Instead, I make this homemade granola recipe that results in a crispy, crunchy bowl full of breakfast goodness. I often change out ingredients to use what I have on hand and vary the flavors a bit.

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ingredients for making granola from above, on a marble surface.


Oats The bulk of this granola recipe comes from old fashioned rolled oats. Skip the quick oats, as they won’t hold up in milk. (What’s the difference? Read this.)

Sweeteners   I use both maple syrup and brown sugar in this recipe. The sweeteners add flavor and help the granola crisp up. If you’re cutting back on sugars, you can reduce the amount called for in the recipe for a less-sweet breakfast cereal. If you prefer a honey almond granola, you can use honey in place of the maple syrup on a 1:1 basis.

Oil   I suggest coconut oil, but you could also use sunflower oil or avocado oil.

Coconut   Use unsweetened shredded coconut. Larger flaked coconut works, too.

Puffed rice   This adds texture and lightness to the granola, but if you don’t have easy access to this ingredient, use more rolled oats. Be sure to opt for unsweetened puffed rice. Puffed millet would be a good alternative if you can’t find puffed rice.

Nuts and seeds Coarsely chopped almonds and raw sunflower seeds give this granola a nutty crunch. You can certainly swap out any type of nut here. 

Seeds and dried fruit  This is where you can get creative with the recipe! The recipe calls for sunflower seeds and raisins, but raw pumpkin seeds or flax seeds and cranberries would be just as delicious.

2 panel showing combining and mixing the wet ingredients.

Making it

Start by mixing the sweeteners and oil in a bowl, along with the vanilla and salt. Stir in the remaining ingredients except for the raisins until they are thoroughly coated. 

2 panel showing the dry ingredients in a bowl, and the finished mixture in a baking pan.

Transfer the mixture to a rimmed baking tray and use a spatula to press it down firmly. This helps bind the ingredients resulting in some bigger chunks of granola in your bowl. Bake until golden brown and lightly crispy on the edges. 

To save energy, I try to cook it when dinner is in the oven or while the oven is already on for something else.

Allow the granola to cool in the pan, break it up, and mix in the raisins. 

2 panel showing the cooked granola, broken up and then with the raisins added.

As it’s made, this vanilla almond granola is a dairy free gluten free cereal. Serve it with your favorite alternative milk for vegan breakfast or use your favorite cow milk. Either way, it’s a winner!


Transfer the finished granola to an airtight container. This breakfast granola will keep for a month or two at room temperature. (It never lasts that long.)

toasty brown granola in a glass jar on a wooden surface, some spilling out.

★ Did you love this recipe? Be sure to give it a star rating below! ★

WHITE pottery bowl with a teal band at the bottom, full of homemade granola.

Almond Granola Recipe

This crispy crunchy almond granola makes a great substitute for a bowl of commercial cereal (and it's much less expensive!). Or sprinkle some on a bowl of yogurt for a higher protein breakfast.
4.60 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 32 servings
Author: Kris Bordessa, National Geographic author/certified master food preserver


  • ½ cup light brown sugar packed
  • 1 cup coconut oil melted
  • ½ cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 6 cups old-fashioned rolled oats
  • 2 cups puffed rice
  • 1 ½ cup raw sunflower seeds unsalted
  • 2 ½ cup raw almonds chopped coarsely
  • 2 cups raisins


  • Preheat oven to 325°F.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Measure brown sugar, coconut oil, maple syrup, vanilla, and salt into a large mixing bowl. Whisk until combined well.
    1/2 cup light brown sugar, 1 cup coconut oil, 1/2 cup maple syrup, 2 teaspoons vanilla extract, 1 teaspoon salt
  • Add remaining ingredients to bowl. Use a heavy duty wooden spoon or clean hands to mix the ingredients until thoroughly combined.
    6 cups old-fashioned rolled oats, 2 cups puffed rice, 1 1/2 cup raw sunflower seeds, 2 1/2 cup raw almonds, 2 cups raisins
  • Transfer mixture to the prepared baking sheet and spread evenly. Use a metal spatula to press oat mixture firmly.
  • Bake for 40-45 minutes or until golden brown all across the top (not just the edges).
  • Remove from oven and allow to cool on the baking sheet.
  • Once cool, use  your hands to break granola into pieces. Gently mix in the raisins.
  • Store in an airtight container for up to two months.


  • If you’re cutting back on sugars, you can reduce the amount called for in the recipe for a less-sweet breakfast cereal.
  • If you prefer a honey almond granola, you can use honey in place of the maple syrup on a 1:1 basis.
  • For a cinnamon flavored granola, mix a teaspoon of ground cinnamon into the dry ingredients.


Serving: 0.5cup | Calories: 273kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 78mg | Potassium: 269mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

15 comments… add one
  • Sonuahua compton Mar 28, 2024 @ 7:40

    Just curious why it matters to use raw nuts if your going to cook them 45 minutes? Will it make a difference?

    • Kris Bordessa, National Geographic author/certified master food preserver Apr 15, 2024 @ 6:55

      You just wouldn’t want to use nuts that have been roasted/seasoned.

  • Shelly Oct 10, 2015 @ 12:30

    Been craving granola, remembered that you had a recipe, found it and laughed out loud at your knowing of which you speak. How I miss you!

  • Lisa Jul 14, 2014 @ 15:15

    I tried making this at 350 and it was burnt by the first 15 minutes. I had oats, almonds, flax seed meal, honey, maple syrup, coconut, and cinnamon. Any idea what I did wrong?

    • Kris Bordessa Jul 14, 2014 @ 17:28

      Have you checked your oven thermostat? In my experience, at 350, the top of the grains might start to just brown in 15 minutes. Then we stir. You might try cooking at a lower temp…

  • Stephen Aug 15, 2011 @ 14:09

    Approximately how much (weight) of the oats and other ingredients does this recipe use? I typically don’t buy any more that I need when trying out recipes and wanted to try this.

    • Kris Bordessa Aug 15, 2011 @ 14:25

      Stephen, you know the plastic produce bags that most stores have? I use one of those about 3/4 full of oats – I’d guess it’s 1-1.5 pounds? The other ingredients combined will be roughly equal to the quantity of oats. But if it’s not, no worries. Truly, this is a very forgiving “recipe.” I just made some yesterday with local honey – yum.

      • Stephen Aug 15, 2011 @ 15:49

        Thank you.

  • Leslie Lang Feb 27, 2011 @ 16:55

    I love this and am going to make a batch tonight. Hey everybody, did you know that if you’re in the grocery store and can’t remember what she suggested in this (or any) post, you can just CALL KRIS UP and ask? Really! I know this because I did it. Really, go ahead. Any time of the day or night. Her number is 29834729834729. 🙂

  • Jennifer Margulis Feb 24, 2011 @ 18:53

    I’m inspired by this post! I’ve been making granola for the family for maybe four years now. It cuts down on packaging and is so much cheaper. But I’m stuck in my ways and glad to try a new recipe.

    Cool website by the way!

  • MyKidsEatSquid Feb 23, 2011 @ 18:12

    I’ve been looking for a recipe like this–when I made it in the oven, I don’t know it just didn’t turn out how I wanted it too. Do you think if I used a wok this would still work?

    • Kris Bordessa Feb 23, 2011 @ 18:14

      I’d never thought of using a wok. I think it could work, but you’d have to be pretty judicious about making sure to stir it so that it didn’t burn. Report back if you try it!

  • Sheryl K Feb 23, 2011 @ 2:24

    I know of what you speak, too…too well. Home-made granola, on the other hand, is something I’ve never attempted. I will now (but will only do that…no laundry or chasing the dog in between)!

  • Kris Bordessa Feb 17, 2011 @ 22:30

    Glad you liked it!

  • Jane Feb 14, 2011 @ 18:03

    My kids loved the batch of granola we made together after reading this post. The “no measure” recipe made it easy for my 3 and 5 year-old children to help me put it together. I used what I had on hand, and best of all no packaging to deal with. I’ll be skipping the cereal aisle at the store from now on!

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