Crunchy Lavender Almond Granola

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This Lavender Almond Granola is lightly floral, perfectly crunchy, and gently sweetened—ideal for cozy mornings at home, a light snack, or a slow, sun-drenched cozy camping trip. Made with old-fashioned rolled oats, sliced almonds, dried blueberries, vanilla, and a hint of culinary lavender, it’s easy to batch-make and perfect for packing along on your next outdoor adventure.

A Bit of Story and Tradition

There’s something wonderfully grounding about homemade granola—especially when it's infused with seasonal flavors like lavender and toasted almonds. This recipe is inspired by the kind of food I crave while camping or enjoying early spring mornings on the farm. It’s nourishing, packable, and completely customizable, but the lavender makes it just a little more special—like something you’d find at a countryside bed-and-breakfast.

Why You’ll Love This Lavender Almond GRanola

• Subtly floral with the addition of dried lavender flowers

• The perfect balance of sweet and salty

• This is the crunchiest granola and it forms into perfect clusters

• Simple ingredients makes it an easy recipe to throw together

• It can be stored for a few weeks, making it the perfect make-ahead snack

Ingredients & Substitutions

• Rolled Oats. You will want to use the old-fashioned rolled oats for this recipe. Do not use instant or steel cut oats as they will not have the same texture!

• Oat Flour. You can easily make your own oat flour at home by placing 1/2 cup (50 g) of rolled oats in a blender or food processor and blending until smooth.

• Flax Seeds.

• Chia Seeds.

• Sugar. For this recipe, you will want to use granulated sugar and not sugar in a liquid form such as honey or agave. This is what makes the granola crisp and crunchy!

• Salt.

• Vanilla. Feel free to use vanilla extract or vanilla bean paste.

• Butter.

• Distilled White Vinegar.

• Heavy Cream. You can use milk or half-and-half as a substitute.

• Almonds & Pecans. Any type of nut will work as a replacement!

• Unsweetened Shredded Coconut.

• Dried Blueberries & Raisins. Any type of dried fruit will work as a replacement.

• Dried Lavender.

How to Make Lavender Almond Granola

• Mix together the granola ingredients

• Let the oats soak for 45 minutes

• Bake the granola for 100 minutes, stirring occasionally

• Toast the nuts and shredded coconut

• Mix the nuts and coconut with dried fruit and lavender

• Mix together the baked granola, nuts, and fruit together

• Store, pack, or enjoy right away

Step One: In a large bowl, combine the oats, oat flour, flaxseeds, chia seeds, sugar, and salt. Stir to distribute all of the ingredients evenly.

Step Two: To the same bowl, add the vanilla, melted butter, vinegar, heavy cream, and water. Stir everything together until the oats are evenly wet, about 2 to 3 minutes. The mixture will be thick and clumpy.

Step Three: Cover the bowl with a clean towel or plastic wrap and let rest on the counter for about 35 to 45 minutes, or until the oats have plumped and the sugar is almost completely dissolved.

Step Four: Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.

Step Five: After the soaking period, spread the oat mixture on the prepared baking sheet in a thin, even layer. Press it flat with the back of a wooden spoon.

Step Six: Bake the granola for about 100 minutes, stirring it every 25 minutes (4x) with a fork to help it brown evenly and then pressing it flat to keep the clusters together. The granola is finished baking when it is a medium golden brown color. It may still be soft when it comes out of the oven, but let it cool and it will begin to harden up a bit more. Leave the granola to cool on the baking sheet completely before adding the mix-ins.

Step Seven: Increase the oven temperature to 350°F (177°C). Set aside a second large baking sheet.

Step Eight: Spread the almonds, pecans, coconut on the baking sheet. Toast in the oven for about 8 to 10 minutes or until the coconut is light golden brown and the nuts are lightly toasted. Watch carefully to prevent the coconut from burning!

Step Nine: Transfer the toasted nuts and coconut to a medium bowl. Toss it with the oil and salt. Then, add the dried blueberries, raisins, and lavender.

Step Ten: Once the granola has cooled, combine it with the mix-ins in a large bowl. Store the finished granola in an airtight container at room temperature for about 2 to 3 weeks.

Tips for Success

• Use the Right Ingredients— This granola recipe is a little different than most, but that’s why it works! Most granola recipes recommend using a simple syrup, honey, maple syrup, or agave. This usually causes the finished granola to be chewy or taste slightly burnt because the sugar has already been cooked to a high temperature. By using the combination of an acidic liquid (cream + vinegar) and granulated sugar, you get light, crispy, and crunchy granola.

• Bake Low and Slow— it’s better to cook your granola at a low temperature (250°F/120°C to 300°F/150°C) for about 1 to 1.5 hours, stirring every 20 to 25 minutes rather than at a higher temperature for a shorter amount of time. It’s worth it for the lightly golden, crunchy clusters!

• Let the Granola Cool Completely— before adding in your mix-ins like nuts, shredded coconut, dried fruit, and lavender let the granola cool completely. This also helps solidify those crunchy clusters!

• Portion into small jars or snack packs— If you are bringing this granola along with you on a hike or camping trip, store it in small airtight containers that are easily to pack into your gear. It will store like this for 2 to 3 weeks!

Variations

• Add white chocolate chips after cooling for a more dessert-like mix! Mini marshmallows or dehydrated marshmallows are also really yummy for a sweeter snack.

• Swap out the almonds or pecans for hazelnuts. So good!

• Add a sprinkle of lemon zest during the final mix for a summery version

Serving Suggestions

Enjoy this granola as a quick breakfast with milk or yogurt, layered into a fruit parfait, or eaten straight from the jar during a hike. It’s wonderful sprinkled over oatmeal or with a splash of Elderflower Cordial. At camp, pair it with powdered milk, honey, and dried fruit for an easy no-cook meal.

• Dandelion Bread

• Blackberry Lavender Jelly

• Cooking Oatmeal in a 19th Century Hearth

Storage Instructions:

• Store in an airtight jar or ziplock bag for up to 2 to 3 weeks

• Freeze in batches for longer storage (up to 2 months)

• For camping, pack in resealable paper bags, airtight containers, or beeswax wraps

Tools You’ll Need:

• Large Mixing Bowl— this one is my favorite!

• Small Saucepan— to melt the butter

• Wooden Spoon or Silicone Spatula

• Large Baking Sheet

• Parchment Paper

• Glass Jar(s) or Storage Containers

Frequently Asked Questions

Can I use fresh lavender?
Dried culinary lavender works best. Fresh can be too strong and less predictable. It can also have a bit of a bitter flavor, especially if there are any greens involved.

How do I make this nut-free?
Use sunflower or pumpkin seeds instead of almonds and pecans to get a similar crunchy texture, and check dried fruit for cross-contamination.

Is this granola gluten-free?
Use certified gluten-free oats to make it safe for gluten-sensitive eaters.

Does it travel well for camping?
Yes! It’s lightweight, non-perishable, and easy to pre-portion for trail use in cute reusable snack containers.

Final Thoughts

I love this Crunchy Lavender Almond Granola! It took me years to learn how to make granola that is crunchy with big clusters, just like at the grocery store. This is one of those simple recipes that feels a little magical—just the right mix of rustic and elegance from the dried lavender. Whether you’re enjoying it at home on a slow morning or tucking it into your camping bag, it offers nourishment and beauty in equal measure. If you love this recipe, you might also enjoy my Dandelion Greens Pasta or Pansy Shortbread Cookies.

xoxo Kayla

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Yield: 20

Author: Kayla Lobermeier

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Crunchy Lavender Almond Granola

A cozy, crunchy granola made with oats, almonds, and culinary lavender—perfect for spring mornings or packing into your camping bag.

Prep time: 30 MinCook time: 2 HourInactive time: 45 MinTotal time: 3 H & 15 M

Cook modePrevent screen from turning off

Ingredients

Crunchy Vanilla Granola

• 3 1/2 cups (340 g) rolled oats
• 1/3 cup (40 g) oat flour
• 3 tbsp (30 g) flaxseed
• 1 tbsp (15 g) chia seeds
• 1 cup (200 g) granulated sugar
• 1/2 tsp kosher salt
• 1 tsp vanilla extract
• 1/2 cup (120 ml) melted salted butter
• 2 tsp (10 ml) distilled white vinegar
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 ml) water

Lavender Blueberry Mix-Ins

• 1/2 cup (70 g) raw sliced almonds
• 1/2 cup (70 g) raw pecan halves
• 1/2 cup (40 g) unsweetened shredded coconut
• 1 tsp coconut or vegetable oil
• 1/2 tsp kosher salt
• 1 cup (140 g) dried blueberries
• 1 cup (140 g) raisins
• 2 tbsp culinary lavender

Instructions

To make the Crunchy Vanilla Granola:

1. In a large bowl, combine the oats, oat flour, flaxseeds, chia seeds, sugar, and salt. Stir to distribute all of the ingredients evenly.
2. To the same bowl, add the vanilla, melted butter, vinegar, heavy cream, and water. Stir everything together until the oats are evenly wet, about 2 to 3 minutes. The mixture will be thick and clumpy.
3. Cover the bowl with a clean towel or plastic wrap and let rest on the counter for about 35 to 45 minutes, or until the oats have plumped and the sugar is almost completely dissolved.
4. Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
5. After the soaking period, spread the oat mixture on the prepared baking sheet in a thin, even layer. Press it flat with the back of a wooden spoon.
6. Bake the granola for about 100 minutes, stirring it every 25 minutes (4x) with a fork to help it brown evenly and then pressing it flat to keep the clusters together. The granola is finished baking when it is a medium golden brown color. It may still be soft when it comes out of the oven, but let it cool and it will begin to harden up a bit more. Leave the granola to cool on the baking sheet completely before adding the mix-ins.

To make the Lavender Blueberry Mix-Ins:

1. Increase the oven temperature to 350°F (177°C). Set aside a second large baking sheet.
2. Spread the almonds, pecans, coconut on the baking sheet. Toast in the oven for about 8 to 10 minutes or until the coconut is light golden brown and the nuts are lightly toasted. Watch carefully to prevent the coconut from burning!
3. Transfer the toasted nuts and coconut to a medium bowl. Toss it with the oil and salt. Then, add the dried blueberries, raisins, and lavender.
4. Once the granola has cooled, combine it with the mix-ins in a large bowl.
5. Store the finished granola in an airtight container at room temperature for about 2 to 3 weeks.

Nutrition Facts

Calories

375

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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