Almond Granola

Almond Maple Granola

5.0

(6,198)

Add your rating & review

This granola is a favorite recipe for Food & Wine readers who love its flavor and easy adaptability.

Grace Parisi

Updated on November 21, 2023

Almond Maple Granola — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Yield:

8 cups

This recipe makes a large batch of granola — it's perfect to make when you have a busy month ahead of you and need a breakfast that's easy to eat on the go. Serve it over yogurt drizzled with honey or maple syrup for a nice treat to kick to start the day.

Frequently asked questions

What grains should you use to make granola?

You can mix and match the grains here. Oats are a constant for us, and we also love amaranth, kamut, buckwheat groats, quinoa, spelt, and teff. Pick and choose your favorites to personalize this granola recipe to your tastes.

Notes from the Food & Wine Test Kitchen

Baking the grains and nuts for the granola brings out their toasted flavors, which are complemented by the sweet maple syrup and almond and vanilla extracts. If you prefer, use a different dried fruit when you mix you granola; dried cherries, apricots, mango, and blueberries work especially well in this recipe.

Make ahead

The granola can be kept at room temperature in an airtight container for up to two weeks or frozen for up to two months

Cook Mode (Keep screen awake)

Ingredients

4 cups mixed organic whole grains, such as oat, kamut, barley and wheat
1 cup sliced natural almonds
2 tablespoons cold unsalted butter, cut into 6 pieces
1/4 cup all-purpose flour
2 tablespoons sugar
Pinch of salt
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup golden raisins
1/2 cup dried cranberries

Directions

Preheat the oven to 350°. Combine the whole grains with the almonds on a large rimmed baking sheet. Spread in an even layer and toast, stirring once, until light golden brown; about 10 minutes. Transfer the grain mixture to a large bowl. Leave the oven on. Coat the warm baking sheet with 1 teaspoon of the butter.
Combine the remaining 1 tablespoon plus 2 teaspoons of butter with the flour, sugar and salt in a food processor and pulse until the mixture resembles coarse crumbs (or, pinch the ingredients together with your fingers). Add the crumbs to the grain mixture and toss. Combine the maple syrup with the vanilla and almond extracts in a small pitcher. Pour over the grain mixture and stir until the grains are evenly moistened.
Spread the granola on the buttered baking sheet in an even layer and toast, stirring once, until golden and dry, 12 to 14 minutes. Let cool completely then stir in the raisins and cranberries.

Originally appeared: January 1999