Marzipan-Note Granola
Crunchy, golden granola infused with the unmistakable scent of sweet almonds and a whisper of rose water — just like classic marzipan. Almond butter and finely ground almonds coat every oat and seed, turning deeply toasty in the oven. Perfect with cold milk, stirred through yogurt, or eaten by the handful as a fragrant snack.
For 8 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 325°F (160°C). Line a large rimmed baking sheet with parchment paper.
- prep
Grind the almonds finely.
Place the whole almonds in a food processor and pulse until they form a fine, sandy meal. Do not over-process into almond butter.
- mix
Combine the dry ingredients.
In a large mixing bowl, stir together the rolled oats, ground almonds, pumpkin seeds, sunflower seeds, and salt until evenly distributed.
- mix
Whisk the wet ingredients and coat the granola.
1.In a small bowl, whisk together the melted coconut oil, honey, almond butter, rose water, and vanilla extract until completely smooth.2.Pour the wet mixture over the dry ingredients.3.Stir thoroughly with a spatula until every oat and seed is evenly coated.TIPWarm the almond butter slightly if it's too stiff to whisk smoothly. - bake · ~27 min
Bake the granola, stirring once.
1.Spread the granola mixture onto the prepared baking sheet in an even, thin layer.2.Bake for 15 minutes, then remove from oven and stir gently.3.Return to the oven and bake for another 10 to 12 minutes, until deep golden brown and fragrant.TIPGranola will still feel slightly soft when hot — it crisps up as it cools. - rest · ~30 min
Cool completely on the baking sheet.
Transfer the baking sheet to a wire rack and let the granola cool completely without stirring. This allows clusters to form.
- serve
Break into clusters and store.
Once fully cool, break the granola into your desired size clusters. Store in an airtight container at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pulse almonds just to a sandy meal; over-processing releases oil and turns them into paste.
- 2Warm the almond butter slightly if it's too stiff to whisk smoothly with the other wet ingredients.
- 3Spread granola in a thin, even layer on the baking sheet for uniform browning.
- 4Granola will feel soft when hot; let it cool completely on the sheet without stirring for crunchy clusters.
- 5Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer freshness.
Adapt it for your goals.
Nut-Free
Replace almonds and almond butter with sunflower seeds and sunflower seed butter for a nut-free version that still delivers crunch and a rich, toasty flavor.
Lower SugarLower Sugar
Reduce honey to 1.5 tablespoons and add 1/2 teaspoon of stevia or monk fruit sweetener to cut sugar without losing sweetness.
Citrus TwistCitrus Twist
Add 1 teaspoon of finely grated orange zest to the wet ingredients for a bright, fruity counterpoint to the almond-rose flavor.
Spiced VersionSpiced Version
Mix in 1/2 teaspoon of ground cardamom and a pinch of cinnamon with the dry ingredients for a warm, Middle Eastern-inspired spice profile.
Why this is on our healthy list.
Rich in Healthy Fats
Almonds, almond butter, pumpkin seeds, and sunflower seeds provide heart-friendly unsaturated fats and vitamin E.
Good Source of Plant Protein
The combination of oats, almonds, and seeds offers a moderate amount of protein to help keep you full longer.
High in Dietary Fiber
Rolled oats and seeds deliver fiber that supports digestion and sustained energy release.
Contains Antioxidants
Almonds and seeds are rich in vitamin E and other antioxidants that help protect cells from oxidative stress.
Frequently asked questions
Granola needs to cool completely on the baking sheet before breaking; it crisps up as it cools. If it's still soft after cooling, bake 2-3 minutes longer next time.
