Finally! I have been meaning to share a homemade granola recipe for quite some time. People love granola at breakfast as a sprinkle on top of fruit, yoghurt, chia pudding, smoothie bowls, or simply as a generous bowl with plant-based milk.
Granola has a little more je ne sais quoi than regular muesli because it is baked. Baking allows the flavours to deepen and mingle, giving the oats, nuts, and spices a lovely toasted richness that raw muesli simply does not have.
This almond and maple granola is one of the most popular recipes in my plant-based breakfast ideas collection, wonderfully crunchy and made from simple wholesome ingredients.
Making granola for groups
I have been making variations of this almond and maple granola for years, particularly when catering for retreats and workshops. It usually appears as part of a breakfast buffet alongside fruit, yoghurt, and plant-based milks.
It always disappears quickly and people regularly ask for the recipe, which is usually a good sign.
My almond granola recipe is easy to adapt
The thing I like about homemade granola is that it is easy to adapt. You can change the nuts, seeds, spices, or dried fruit depending on what you have in the cupboard. This version is simple, wholesome, and naturally sweetened with maple syrup.
Shop-bought granola can be convenient, but many versions contain refined sugar and a surprising amount of oil. If you want less oil, simply leave some out and swap for a small dash of water. Making your own means you know exactly what is going into it and you can keep it as simple and nourishing as you like.
Why Make Homemade Granola?
Making granola at home is quick, flexible, and allows you to control the ingredients.
Homemade granola allows you to:
• avoid refined sugars
• adjust the sweetness naturally
• use your favourite nuts and seeds
• control the amount of oil
• keep the recipe vegan or gluten-free if needed
Once baked, it keeps well in an airtight jar and makes an easy breakfast or snack throughout the week.
Granola in the 1800s
For a bit of fun, here is one of the earliest advertisements for granola from 1893 from Kellogg’s. The wording is rather enthusiastic by modern standards. I am not entirely sure how well it would go down today.
Even back then they were making the case for nutrient-dense food, claiming it contained three times the nutrients of the same amount of beef. Marketing has always been creative.
Granola made a comeback in the 1960s alongside the addition of dried fruits and nuts. It became closely associated with the natural foods movement and the well-known hippie health-food era. Today it has moved firmly into the mainstream and appears everywhere from cafés to supermarket shelves.
Choosing Oats for Granola
When making granola at home, I usually start with rolled oats.
If you need to eat gluten-free, make sure you buy certified gluten-free oats because regular oats can become cross-contaminated during processing.
If you are curious about the details, I wrote more about that here:
Are Oats Gluten Free or Not? Does it make a difference?
Ingredients for Almond Maple Syrup Granola
For this version, I used blanched almonds, mainly because that is what I had in the kitchen at the time. Regular almonds work perfectly well too, and most nuts can be substituted.
The base ingredients include:
• rolled oats
• almonds
• pumpkin seeds
• cinnamon
• maple syrup
• coconut oil
• almond extract
Everything is mixed thoroughly so that the oats and nuts are evenly coated.
I usually begin mixing with a spoon and then finish with my hands (gotta love playing with my food haha), which is often the easiest way to make sure everything is combined properly.
How to Make Almond & Maple Granola
Once mixed, the granola goes into a preheated oven and bakes until lightly golden and toasted. It helps to stir it a few times during baking so it browns evenly.
The raisins (or sultanas) are added afterwards once the granola has cooled. This keeps them soft and prevents them from drying out in the oven.
The finished granola is gently crisp, lightly sweet, and wonderfully aromatic from the cinnamon and toasted almonds.
How to Serve Granola
Granola is very versatile and works well in many breakfast combinations.
You can serve it:
• with vegan yoghurt and fresh fruit
• sprinkled over smoothie bowls
• on top of chia pudding
• with baked fruit
• or simply in a bowl with plant-based milk
At home I often pair it with cashew, almond, hemp, or hazelnut milk.
If you enjoy making your own breakfast staples, this simple granola recipe is a lovely one to keep on hand.
Homemade Almond and Maple Granola Recipe
A delicious granola recipe made with oats, almonds and sweetened with maple syrup. Baked in the oven and enjoyed for breakfast.
Ingredients
- 100g almonds (blanched or regular)
- 750g rolled oats
- 50g pumpkin seeds
- 2 heaped tablespoons ground cinnamon
- 150ml maple syrup (can swap for date syrup)
- 100ml coconut oil (use less if desired, just add splash of extra water)
- 2 teaspoons almond extract
- 50g to 100g raisins
Instructions
- Break down the almonds a little bit if you want to, with a pestle & mortar. Alternatively just leave them whole, it's up to you.
- Add all the dried ingredients into a large oven dish, give them a quick mix.
- Add the maple syrup, coconut oil, and almond extract and mix thoroughly until everything is evenly combined. You can do this with a spoon or your hands (or both).
- If you don't want to use as much oil, then leave some out and add a small dash of water to help instead.
- Compact down gently into the baking dish.
- Pop into a pre-heated oven at gas mark 5 (190C/350F) for about 30 minutes.
- During the baking period mix the ingredients several times with a spoon (I do this three or fours times).
- When baked, take out and allow to cool down. Add a large handful of raisins.
- Enjoy!
Pin homemade almond & maple syrup granola for later…
FAQ: Almond & Maple Syrup Granola
Is homemade granola healthier than shop bought?
Homemade granola allows you to control the amount of sugar and oil used, and you can avoid refined ingredients often found in commercial versions.
How long does homemade granola last?
When stored in an airtight jar, homemade granola usually keeps for about one week to a month.
Hi, how long does this keep for? Looks delicious but I’m always wary that it will go off before I finish it. Thank you
I’ve kept it for at least a few weeks before and it’s been good. Not officially tested though haha!