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Buttery Maple Almond Granola

Buttery Maple Almond Granola

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I love this buttery maple almond granola. It’s a staple breakfast addition for me. The crunch of almonds with the subtle sweetness and flavor of maple syrup blends with the warm notes of browned butter to create the most amazing flavor. Add in some nutritious seeds, coconut, and dried fruit – not much is better with a spoonful of yogurt and some fresh fruit!

Granola has been a staple in our house for a long time and I loved my recipe. Then one day I visited a new little granola shop in the suburbs of Chicago and I was blown away by their version of my favorite breakfast treat. Buttery, crunchy, so full of flavor that you can eat it all by itself all day long. After tasting it, I decided I had to make my own.

It turns out the difference between the amazing granola I tasted in that little suburban shop and the recipe I had been using is the butter. Most granola recipes call for the use of an oil, which makes a very good granola.

But the very best granola has the extra richness that only butter can give.

This version also incorporates my favorite flavors from pure maple syrup and almonds, and the nutrition from a variety of seeds. It is amazing and you will love having this recipe in your breakfast arsenal.

Let’s make some simple and buttery maple almond granola!

It really is so easy to throw together. All you need is a sheet pan and some time.

The mix comes together in 10 minutes, so most of the time is simply waiting for the granola to bake and cool. It’s going to take some self-control once you begin to smell this buttery maple almond granola baking!

Buttery Maple Almond Granola in a bowl with a mug of coffee
Dry ingredients + wet ingredients

Start with raw unsalted almonds and roughly chop them. I use my food processor to make this step super quick and easy. In a large bowl, throw together your chopped almonds, oats, and other dry ingredients.

In a separate microwave-safe bowl, melt the butter, cool it slightly, then whisk in the maple syrup and vanilla extract.

Pour your butter mixture over the dry ingredients and stir it thoroughly, making sure no dry pockets remain at the bottom of your bowl.

That’s it for your hands-on prep. The rest of the work is done by your oven! 

Time to bake

Turn your mixture out onto a parchment-lined baking sheet. Parchment paper will be your best friend here and will keep your granola mixture from sticking after you press it down into the pan.

Press the mixture down firmly and evenly. This is what creates those bigger chunks of granola that hold together. If you prefer your granola loose instead of chunky, simply spread out your mixture and don’t press it down.

If you are making less than the full amount, be sure to use a smaller pan!

Bake for a total of 60-70 minutes, rotating the pan after 30 minutes and checking on it every 10 minutes once it’s been in there almost an hour. If you pressed it all down, resist the urge to stir. However, if you want it loose, stir it carefully when you rotate the pan.

Want more while you wait?

While you wait, enjoy the wonderful smell of butter browning and everything caramelizing. Make tasty use of your time by making this wonderful Creamy Ham and Potato Soup with your Easter leftovers.

Or, if you are craving more sweet goodness, you have time to put together the dough for some amazing bakery-style Triple Chocolate Chip Cookies!

You could also claim your kitchen rock star status by making both soup and cookies while your granola bakes! I know you are up for it and you won’t be disappointed to have all three of these on hand!

Smell the buttery goodness

You’ll know it’s close to being done by the smell. Your whole house will smell amazing and you will notice the smell of the slight caramelization of the sugar and butter. 

It’s so, so good! Just thinking about it makes my mouth water. 

Pull it out of the oven when it is golden brown all over and dry to the touch. Allow it to cool completely in the pan on a cooling rack, then add the dried fruit and break it up into large chunks.

I like a combination of large and smaller chunks, but you are the boss of your own granola so break it up as much as you like!

Transfer it to an airtight container. Be sure to eat several chunks for quality control. 🙂

buttery almond maple granola with yogurt

Enjoy this buttery maple almond granola plain, with some yogurt (my favorite), with some milk, or over oatmeal. Vary the nuts and fruit however you like to make your favorite combinations!

And if you are anywhere near Batavia, Illinois, seek out Unboring Granola and pick up some of their amazing snacking granola. It is worth the stop!

Buttery Maple Almond Granola

Course: Breakfast, SnackCuisine: AmericanDifficulty: Easy
Makes

15

cups
Prep time

10

minutes
Baking Time

60

minutes

This buttery maple almond granola comes together quickly and is so delicious, you won’t be able to resist it! (This recipe was inspired by the granola at Unboring Granola in Batavia, Illinois.)

Ingredients

  • 3 cups raw unsalted almonds, coarsely chopped

  • 6 cups dry old-fashioned oats

  • 3/4 cup flaxseed meal

  • 1/4 cup raw unsalted sunflower seeds

  • 1 cup unsweetened coconut flakes

  • 3/4 teaspoon salt

  • 1 tablespoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 cup pure maple syrup

  • 1 tablespoon pure vanilla extract

  • 1 cup dried raisins and cranberries (or other dried fruit in any combination, optional)

Directions

  • Preheat your oven to 300 degrees F. Line a sheet pan with parchment paper.
  • In a large bowl, mix together the almonds, oats, flax seed meal, sunflower seeds, coconut, salt, cinnamon and nutmeg.  In a separate medium bowl, whisk together the butter, maple syrup, and vanilla. Pour the wet ingredients over the dry ingredients and mix together until thoroughly combined.
  • Spread the mixture evenly onto the lined baking sheet and press down firmly in an even layer. Bake for 60-70 minutes or until dry to the touch and golden brown all over. Rotate the pan after 30 minutes and, after 50 minutes, begin checking it every 10 minutes.
  • Cool on a rack before breaking into pieces and adding the dried fruit. Store in an airtight container at room temperature for up to one month.

Notes

  • Use unsalted butter to control the salt level of your granola. If you prefer to use salted butter, omit the added salt in the recipe.
  • You can substitute melted coconut oil or vegetable oil for a portion or all of the melted butter (but it won’t be quite as tasty!).
  • Mix and match ingredients, or omit any you don’t have or like, but try to keep the general wet to dry ratio the same.
  • This recipe makes a lot of granola but it lasts a long time! Feel free to halve the recipe if you don’t want quite as much. If you make less than the full amount, be sure to use a smaller pan and keep an eye on it in the oven to prevent burning.

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