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Easy Oil-Free Almond Granola (V, GF)

Easy oil-free almond granola is everything you could hope for in a granola: crunchy, crispy, packed with flavor, and a breeze to prepare. It is also gluten-free and vegan.

spoonful of almond granola

Make Crunchy Almond Granola with Five Ingredients

If you love the flavor of almond as much as I do, I guarantee you will love this granola. It reminds me of the Swedish almond crescent cookies my mom made at Christmas-time, but in crispy-crunchy, oat-y form.

As you can imagine, it is a seriously delicious way to begin the day (topped with milk, or a topper for yogurt, fruit, or oatmeal). But I invite you to follow my lead and eat it as a power snack or sweet treat any time of day.

How Do You Make Crisp Granola without Oil?

The key is to add other ingredients that have fat, such as nut or seed butters, nut or seed flour/meal, chia seeds, or flaxseed meal. The natural fats in the whole food ingredients add crunch and crispiness without the oil.

Recipe Benefits

  • Fast & easy
  • Oil-free
  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • High protein (6 grams protein per 1/4 cup)
  • High fiber (4 grams fiber per 1/4 cup)
  • Made with 5 ingredients
  • Variable (change the flavors, add extra ingredients, such as dried fruit, nuts, seeds, coconut)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

ingredients for almond granola, all in glass bowls, on a white marble surface

I like to add salt, too, even if the almond butter is salted enhance the nutty and sweet flavors of the granola. You can skip the salt, or add the amount that works for your needs and tastes.

Instructions for Making Easy Oil-Free Almond Granola

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare Baking Sheet

Preheat the oven to 300F (150C). Line a large baking sheet with parchment paper.

Step Two: Combine the Wet Ingredients

Note: Bring your almond butter to room temperature (or heat slightly, in the microwave) if you keep it stored in the refrigerator.

In a large bowl whisk the almond butter, maple syrup, almond extract, and (optional) salt until blended and smooth.

wet ingredients for almond granola in a white mixing bowl

Step Three: Add the Oats & Almond Flour

Add the oats to the bowl with the almond butter mixture.

almond flour and oats added to the wet ingredients for oil-free granola

Stir to combine, making sure that all of the oats are well-coated.

granola mix in a white mixing bowl

Step Four: Spread on the Baking Sheet

Spread in an even layer on the prepared baking sheet. Try to keep the edges from being too thinly spread; the edges bake faster due to their proximity to the pan’s edges, so keep them even.

unbaked granola on a parchment lined baking sheet

Step Five: Bake

Bake the granola in the preheated oven for 32 to 38 minutes, stirring once halfway through the baking time. I prefer baking granola at a lower heat for a longer time to make sure it gets completely dried and golden brown, with less risk of overbaking or burning.

Remove the pan from the oven, place on a cooling rack, and then tamp down the warm granola with a spatula. Press hard! This simple step leads to lots of clusters!

Step Six: Cool

Cool completely, without stirring, and then break into clusters, big or small.

jar full of granola held in a hand

How to Serve the Granola

Enjoy the granola as a breakfast cereal (add your favorite nondairy milk and as an added topping to oatmeal or yogurt, savor by the handful as a power snack, or sprinkle it on top of desserts or fruit.

jar of almond oil-free granola

FAQ

What is the Best Way to Store Easy Oil-Free Almond Granola?

In the refrigerator. The refrigerator will keep the granola crispy as well as prevent it from going stale. Store the granola in an airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.

What Can I Use in Place of Maple Syrup?

An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup. If you are not strictly vegan, you can also use honey.

Can I Use Other Varieties of Nut or Seed Butter?

Yes! The almond extract provides the most almond flavor, so feel free to use the nut or seed butter that you have on hand. For example, cashew butter, my DIY Sunflower Seed Butter, or tahini.

Peanut butter can also be used, but it will likely have a slight peanut flavor.

What Can I Use in Place of Almond Extract?

f you prefer, use vanilla extract in place of the almond extract.

How Do I Vary the Almond Granola Flavors?

  • Nuts & Seeds: Add 1/4 to 1/2 cup of chopped nuts and seeds to the granola before baking.
  • Add Dried Fruit: If you like, add some chopped dried fruit after the granola is baked and cooled.
  • Add Dried Coconut: Add unsweetened flaked or shredded coconut along with the oats (before baking). Add up to 1/2 cup coconut.
  • Add Spices and Other Flavorings: Use any combination of spices to create unique flavor blends. Or replace the almond extract with vanilla extract or finely grated citrus zest.

Happy baking!

More Healthy, Delicious Granolas to Try

Yield: 10 servings (1/4 cup each)

Easy Oil-Free Almond Granola (V, GF)

spoonful of almond granola

Easy oil-free almond granola is everything you could hope for in a granola: crunchy, crispy, packed with flavor, and a breeze to prepare. It is also gluten-free and vegan.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup (118 mL) maple syrup
  • 1/3 cup (85 g) almond butter
  • 1 teaspoon (5 mL) almond extract
  • Optional: 1/4 teaspoon salt
  • 2 cups (200 g) rolled oats (certified GF, as needed)
  • 3/4 cup (84 g) almond flour

Instructions

    1. Preheat oven to 300F (150F). Line a rimmed baking sheet with parchment paper.
    2. In a large bowl, whisk the almond butter, maple syrup, almond extract, and optional salt until blended and smooth.
    3. Add the oats and almond flour to the bowl. Stir until everything is completely blended and the oats are completely coated.
    4. Spoon and spread the granola in an even layer onto the prepared pan. Be careful not to spread too thin at the edges.
    5. Bake in the preheated oven for 32 to 38 minutes, stirring halfway through baking time, until light golden brown and completely dry to the touch. Transfer to a cooling rack.
    6. Using a pancake turner or large spoon, firmly press down the granola (this will help form clumps). Cool completley without stirring.
    7. Break the cooled granola into pieces.

Notes

Storage: Store the granola in an airtight container in the refrigerator for up to one month or in the freezer for up to 6 months.

Maple Syrup Alternatives: An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup. If you are not strictly vegan, you can also use honey.

Almond Butter Tip: If almond butter is cold (from refrigerator), warm it for several seconds in the microwave until it is runny.

Almond Butter Alternatives: An equal amount of any other smooth nut or seed butter can be used in place of the almond butter.

FLAVOR VARIATION IDEAS:

  • Nuts & Seeds: Add 1/4 to 1/2 cups of chopped nuts and seeds to the granola before baking.
  • Add Dried Fruit: If you like, add some chopped dried fruit after the granola is baked and cooled.
  • Add Dried Coconut: Add unsweetened flaked or shredded coconut along with the oats (before baking). Add up to 1/2 cup coconut.
  • Add Spices and other Flavorings: Use any combination of spices to create unique flavor blends. Or replace the almond extract with vanilla extract or finely grated citrus zest.

Nutrition Information

Yield

10

Serving Size

1/4 cup

Amount Per Serving Calories 204Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 4mgCarbohydrates 25gFiber 4gSugar 11gProtein 6g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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