In just 25 minutes, this crunchy, maple-sweet steel-cut oats granola can be yours to enjoy for weekday breakfast, as a crunchy topping, or as a delicious snack.
I'll show you how to make it quickly on the stovetop (with a baked version for making larger amounts).
I absolutely adore this super simple steel-cut oats granola recipe. It's so easy to make—the hardest part is waiting for it to cool before digging in.
The crunchiness, maple flavor, and healthy nuts make it a delicious snack or topping. I often dunk it in my favorite milk—cashew milk—with some berries for the perfect breakfast granola bowl.
If this is your first time making steel-cut oats granola, you're in for a treat. It's so much tastier than store-bought. Let's dig in.
Why You'll Love Steel Cut Oat Granola
- Dietary Info: Like my Homemade Nut-Free Granola, it's also refined sugar-free, gluten-free, vegan, dairy-free, and contains healthy fats.
- A Great Crunchy Topping or Tasty Snack: Add it to a Strawberry Smoothie Bowl, sprinkle it on top of Blender Ice Cream, or enjoy it as a snack.
- Enjoy as a Granola Bowl for Breakfast: The added almonds and super crunchy texture go great with a creamy bowl of yogurt.
- Adaptable: Customize this recipe by changing up the nuts or adding fruit, pumpkin seeds, flax seeds, or sunflower seeds, or get creative with your own favorite add-ins.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here are the main ingredients to make this healthy steel-cut granola recipe
- Coconut Oil: This neutral oil has plenty of heart-healthy fat and helps the ingredients brown.
- Steel-Cut Oats: To keep it gluten-free, choose certified gluten-free oats.
- Whole Almonds: Almonds pack a punch of protein and provide extra crunchiness in this granola.
- Maple Syrup: It adds sweetness and helps create super crunchy granola. You can modify the amount, but don't omit it altogether. Use leftovers to make these Healthy Coconut Bites or Coffee Chocolate Mousse.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above): In a large skillet, melt the coconut oil over medium heat and add the oats and almonds. Stir to coat, then pour maple syrup into the oat mixture and stir until well combined. Spread the granola mixture into a single layer.
Step Two (Picture 2 above) - Let the mixture come to a simmer, stirring occasionally to avoid burning, until the oats and almonds are golden brown and smell toasty. Every time you stir, flatten the oats again over the entire surface of the skillet so they can brown evenly.
Step Three (Picture 3 above) - Remove the pan from heat and allow the oat and almond mixture to cool. Once cooled, break up the mixture with a wooden spoon, creating the size of clumps you prefer.
Top Tips
- Thoroughly Coat Dry With Wet Ingredients: Make sure all almonds and oats are fully coated with the melted coconut oil and maple syrup before pressing them into the pan for the crunchiest, sweetest results.
- Prevent Burning: Stir occasionally to prevent the oats from burning. Always spread the granola mixture back into a single layer in the pan so it can toast and brown evenly.
- Cool Completely: Allow the granola to cool completely, as it will still develop its lovely crunchy texture.
- Break up Toasted Granola: Once cooled, you can break up the toasted steel-cut oats granola into small pieces or large clusters—these can be handheld treats that make it easier to snack on the go.
Variations & Substitutions
Here are some of my suggestions to add different flavors:
- Sweetener: Instead of maple syrup, use brown rice syrup or honey as a liquid sweetener to keep it healthy.
- Healthy Fats: You can swap the coconut oil out for avocado oil.
- Add Salt: Sprinkle a little salt into the mixture to bring out the sweet flavors.
- Extra Add-Ins: You can add dried fruit to the mix or even coconut flakes if you have leftovers from making my Chocolate Coconut Chia Pudding.
- Extra Seeds and Nuts: Try pumpkin seeds, sesame seeds, or your favorite nuts instead of almonds.
- Add Dark Chocolate: If you want a little added sweetness, toss some dark chocolate chips into the broken steel-cut oat granola pieces after they cool.
Recipe FAQs
Once cooled, it's best to seal this granola in an airtight container to keep it fresh. Store at room temperature to maintain its crunchy texture.
Yes. Use this method if you wish to make a larger batch for the week or weeks ahead—double the ingredients.
In a large bowl, mix the oats and almonds with the melted coconut oil and maple syrup until well combined.
Then, press the granola mixture evenly over a sheet pan lined with parchment paper.
Bake in a preheated oven temperature of 350 for about 30 minutes.
Check after around 20 minutes, stir the mixture, then evenly press into a single layer again and continue to bake for about 10 minutes or until golden brown and crunchy.
Remove the baking sheet from the oven and completely cool before breaking it into large clusters.
Sprinkle it over fresh fruit, smoothie bowls, or plain Greek yogurt for a leisurely breakfast.
Enjoy it as a topping and add a crunchy texture to chia pudding, ice cream, or low-carb no-bake cheesecake cups.
Or enjoy as a quick afternoon snack.
Other Oat Recipes You Might Like
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📖 Recipe
Homemade And Crunchy Steel Cut Oats Granola
Mariska RamondinoEquipment
Ingredients
- 4 tablespoons solid coconut oil (65 grams)
- 2 cups (gluten-free) steel-cut oats (380 grams)
- ⅓ cup whole raw almonds (58 grams)
- ½ cup maple syrup (160 grams)
Instructions
- Melt the coconut butter in a large skillet over medium heat.4 tablespoons solid coconut oil (65 grams)
- Stir the oats and the almonds into the melted coconut butter until well combined.2 cups (gluten-free) steel-cut oats (380 grams), ⅓ cup whole raw almonds (58 grams)
- Pour over the maple syrup and stir again until everything is well combined.½ cup maple syrup (160 grams)
- With a wooden spoon or spatula, press and spread the granola mixture into a single layer, covering the whole surface of the pan so everything can brown and toast evenly.
- Let the mixture come to a simmer
- Stir occasionally to avoid the oats from burning, but after every time you stir, flatten the oats again over the entire surface of the skillet so they can continue to brown evenly.
- Toast for 10 minutes or until the oats and almonds are golden brown and smell toasty.
- Remove the pan from heat and allow the oat and almond mixture to cool.
- Once completely cooled, break up the mixture with a wooden spoon or hands, creating the size of clumps that you prefer.
Notes
Expert Tips
- Make sure all almonds and oats are fully coated with the melted coconut oil and maple syrup before pressing them into the pan for the crunchiest, sweetest results.
- Stir only occasionally to prevent the oats from burning. Always spread the granola mixture back into a single layer in the pan so it can toast and brown evenly.
- Once cooled, you can break up the toasted steel-cut oats granola into large clusters—these can be handheld treats that make it easier to snack on the go.
- Allow the granola to cool completely, as it will still develop its lovely crunchy texture.
Variations
- Instead of maple syrup, use brown rice syrup or honey as a liquid sweetener.
- You can swap the coconut oil out for avocado oil.
- Sprinkle a little salt into the mixture to bring out the sweet flavors.
- You can add dried fruit or even coconut flakes to the mix.
- Play around with pumpkin seeds, sesame seeds, or your favorite nuts instead of almonds.
- And if you want a little added sweetness, toss some dark chocolate chips into the broken pieces after they cool.
Storage
Once cooled, it's best to seal this granola in an airtight container to keep it fresh. Simply store at room temperature to maintain its crunchy texture.Can I make steel-cut oats granola in the oven?
- Yes. Use this method to make a large batch for the week or weeks ahead—double the ingredients.
- Mix the oats and almonds with the melted coconut oil and maple syrup in a large bowl until well combined.
- Then, press the granola mixture evenly over a sheet pan lined with parchment paper.
- Bake in a preheated oven temperature of 350 for about 30 minutes.
- Check around 20 minutes, stir mixture, then evenly press into a single layer again and continue to bake for about 10 minutes or until golden brown and crunchy.
- Remove the baking sheet from the oven and completely cool before breaking it up into large clusters.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Max says
Lovely! Just made it with honey. Thanks for posting this
Mariska Ramondino says
Thank you, Max. So happy you like the recipe and appreciate your feedback and recipe rating!!!