This granola cereal is a staple in our house. The ingredient list is short and wholesome: oats, almond meal, maple syrup, coconut oil, and whatever nuts and seeds you’ve got. But don’t let the simplicity fool you; these five ingredients come together to produce big, crunchy clusters of granola that are as good eaten by the handful as they are in a bowl with milk.
I’d searched for years for a granola recipe that produced clusters like this, and tried both questionable ingredients and tedious techniques to make it happen. But I’m here to tell you that the secret is simple: it’s the almond flour (which is really just finely ground blanched almonds). When combined with the syrup, forms a kind of paste to help bind the oats together into clumps, almost like a crumbly cookie dough. So not only do you get the added nutrition from the almonds, but you get a superior texture for your cereal, too.
I round out this recipe by throwing in a cup of my favorite nuts and seeds. And a quick note: raw is preferable to roasted here (although roasted will work in a pinch), since they will cook along with the oats. I used equal parts hemp seeds, sunflower seeds, and walnuts this time around, but any combo will work. The only seed you should be careful with is chia because it will draw the moisture out of the granola.
You can vary the recipe in countless ways, adding spices, flavoring, dried fruit, coconut, etc., depending on what you have in stock and what you’re in the mood for.
A few notes on varying the recipe: Add nuts, seeds, spices, and flavoring during the mixing process. Mix in dried fruit after granola has cooled. And top with fresh fruit when serving.
Personalizing this recipe is the best part. Here are a few fun ideas to try mixing it up on your own!
Sesame seeds + pecans + candied ginger + fresh sliced banana
Vanilla + Pistachios + golden raisins + fresh raspberries
Cinnamon + almonds + Dried blueberries + fresh peaches
Five-Ingredient Go-To Granola
Five simple, wholesome ingredients make the most delicious granola! The almond meal is the secret here, binding the mixture into clumps, perfect for snacking.
- 1 cup real maple syrup
- 2 TB coconut oil melted
- 2 3/4 cup almond flour*
- 1 1/2 cups rolled oats
- 1 cup raw nuts/seeds of your choice because they will cook along with the granola, raw is preferable to roasted
Preheat oven to 275 degrees.
Mix maple syrup and coconut oil in large bowl. Add salt and almond meal. Stir to form a wet, sticky batter.
Add oats and nuts/seeds. The mixture should form loose clumps. If the whole thing sticks together like a batch of cookie dough, add more oats to create a drier, more crumbly consistency. If it's too loose and crumbly and not forming clumps, add more maple syrup and almond meal to create a stronger bond.
Spread crumbly mixture out over two parchment-lined baking sheets. Place sheets on two separate racks in the oven and bake for 20 minutes. At 20 minutes, take out granola, stir it around a little, and swap locations in the oven.
Bake for another 20 minutes, and then check to see if it's done. You may need more time -- I usually need another 5-10 minutes -- but at this point I start to watch it like a hawk. The clusters can turn from slightly golden to burned and bitter in as little as two extra minutes so beware.
Granola is done when just starting to turn golden. Often the granola clusters will be soft when you first take them out, and then become crunchy as they cool off, so it's best to take out a piece, wait for it to cool, and bite into it to see if it has the crunch you're looking for.
Let granola cool completely before storing in an airtight container. Eat within a few weeks. And according to the Kitchn, you can even seal it in an airtight container and freeze for up to three months. Just let it sit out on the counter overnight to thaw.
Serve with milk, mixed in yogurt, over ice cream, on top of a baked apple, or added to trail mix.