Almond Granola with Dried Fruit
Hand-chopped almonds and pressed oats create the perfect crunchy clusters.
Why This Recipe Works
Pressing the oats firmly into the pan before baking is the secret to creating those coveted chunky clusters. Hand-chopping the nuts ensures a varied texture that a food processor simply cannot replicate.
Instructions
Adjust the oven rack to the middle position and heat to 325°F.
Whisk the maple syrup, brown sugar, vanilla, and salt in a large bowl.
Whisk in the oil until the mixture is well combined and the sugar has mostly dissolved.
Stir in the oats and almonds until the dry ingredients are completely and evenly coated with the liquid.
Transfer the mixture to a rimmed baking sheet and use a stiff spatula to press the granola into a very firm, even layer that covers the entire pan.
Bake until the granola is golden brown and smells toasted, about 40 to 45 minutes, rotating the pan halfway through baking.
Let the granola cool completely in the pan for at least 1 hour—this resting time is vital for the clusters to set firmly.
Break the cooled granola into clusters of your desired size and toss with the dried fruit. Serve once the clusters are crisp and dry.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 weeks.
Can I make this ahead of time?
This granola can be prepared ahead and stored for up to 2 weeks.
What substitutions can I make?
- old-fashioned rolled oats: gluten-free oats
- raw almonds: slivered or sliced almonds
