Pureberry Vanilla Almond Granola Recipe

Preheat and prepare pan

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.

If using whole almonds rather than pre-sliced, pulse the 1 cup raw whole almonds in a food processor 3–4 quick pulses so they are roughly chopped but still have texture. Alternatively, roughly chop with a knife.

In a large mixing bowl combine the 3 cups rolled oats, chopped raw almonds, 1 cup slivered almonds, 1 cup shredded coconut, 1/4 cup ground flaxseed, 1/2 cup finely chopped freeze-dried berries, and 1/2 teaspoon sea salt. Stir to evenly distribute.

In a separate small bowl whisk together 1/2 cup maple syrup, 3 tablespoons oil, 2 teaspoons pure vanilla extract, and the optional 1/2 teaspoon vanilla bean seeds (if using) until combined.

Pour the wet mixture over the dry mixture. Use a silicone spatula or wooden spoon to fold and press until all dry bits are moistened and the mixture holds together in small clumps. This helps create clusters when baking.

Spread the mixture evenly on the prepared baking sheet in a single layer, pressing down firmly with the back of a spatula to compact it slightly. For chunkier clusters, press more firmly; for looser granola, leave it a bit looser.

Bake at 325°F (165°C) for 18–22 minutes, rotating the pan halfway through for even browning. Watch closely during the last 5 minutes to prevent burning — the granola should be golden but not dark brown. If you want larger clusters, remove the pan after 15 minutes and press again before returning to the oven.

Remove the pan from the oven and immediately sprinkle the 3/4 cup dried mixed berries and 1/4 cup sliced toasted almonds evenly over the hot granola. Do not stir. Let the granola cool completely on the baking sheet (about 45–60 minutes). As it cools it will crisp and form clusters. If you prefer smaller pieces, break with a spatula after cooling; for large clusters, lift with your hands once cool.

Once fully cooled, transfer granola to an airtight container or jar. Store at room temperature for up to 2 weeks, or freeze in a sealed container for up to 3 months. Stir before serving if any clumps form during storage.