Best Almond Maple Granola Recipes

ALMOND MAPLE COCONUT GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with silicone baking mats or parchment paper.
• Combine oats, pumpkin seeds, sunflower seeds, and salt together in a bowl. Add maple syrup and oil; stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
• Bake in the preheated oven for 10 minutes. Remove baking sheets from oven, stir granola, return to oven, and cook until lightly browned, about 7 minutes more. Cool granola on the baking sheets for 20 minutes. Mix cranberries, almonds, and coconut into granola; store in an air-tight container.

MAPLE-ALMOND GRANOLA WITH DRIED BERRIES

Steps:

• Arrange 1 rack in top third and 1 rack in bottom third of oven; preheat to 300°F. Line 2 rimmed baking sheets with parchment. Toss oats, almonds, and cinnamon in large bowl. Whisk oil, maple syrup, 1/2 cup hot water, both extracts, and sea salt in medium bowl. Drizzle over dry ingredients; toss to coat. Divide mixture between sheets, spreading in even layer.
• Bake granola 20 minutes. Stir granola; reverse sheets and bake until golden brown, 25 to 30 minutes longer. Transfer granola on sheets to racks. Sprinkle dried fruit over and cool completely, stirring occasionally. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

ALMOND MAPLE GRANOLA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
• In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
• Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

ALMOND MAPLE GRANOLA

Steps:

• Directions Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray. In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.

MAPLE ALMOND GRANOLA

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients in a large bowl; stir.
• Add oil and maple syrup. Stir well.
• Line a half sheet pan with a silpat or parchment.
• Spread granola evenly onto the prepared pan.
• Bake for 25 to 35 minutes, stirring after the first 15 minutes and again every 5 minutes or so thereafter.
• Let cool completely.

EARTHBOUND FARMS FAMOUS MAPLE ALMOND GRANOLA

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. 2. Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, and stir together until all the dry ingredients are moistened. 3. Spread the granola on a roughly 12 x 17 inch rimmed baking sheet. Bake the granols until it begins to brown, about 25 minutes ( I tend to check it every 10 minutes), then stir it with a flat spatula. Let the granola continue to bake until it is a light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes, and watch it carefully during the final minutes because it can burn very quickly. 4. Place the baking sheet on a cooling rack, add the raisons and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored for up to one month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn't get hard and it thaws almost immediately - just pour on some milk. Makes about 8 cups.