Oat-standing Granola

Great granola is a timeless staple.

Always humble, all it takes are some oats and creativity to make a treat that suits all cravings, needs, and constraints. When you hit upon a formula for thick, resoundingly crunchy clusters, gently kissed with sweetness, you won’t soon forget it. That’s why I still think of the granola by Belinda Leong from b. patisserie. Though not naturally vegan, I recall she created a special, secondary version to accommodate while working an event in San Francisco, so many years ago.

Was I the photographer? Prep cook? Stylist? Was this an awards ceremony? A press event? A cooking demo? I honestly can’t recall. The actual event has become lost in the morass of memories that blur and blend in my mind. What’s important is that I know this was the only vegan option there, so naturally, it captured my attention.

Exhibiting remarkable balance for such a simple breakfast treat, it’s the attention to detail that amplifies flavors and textures beyond their simple beginnings. Remarkably light, airy, shatteringly crisp, the texture is really what makes it so special. It’s otherwise a simple affair, accentuated by toasted sliced almonds, making it buttery like a delicate almond croissant. Notes of toffee, caramel, and malt intertwine, crafting a taste sensation that could just as well top an elegant parfait or sundae. Granola isn’t just for breakfast anymore.

Make It Your Own

Adapted from the recipe found on Food & Wine, this essential formula is ripe for experimentation.

Consider adding any of the following, to taste:

  • Dried fruits, like raisins, chopped dates, cherries, blueberries, or chopped apricots
  • Seeds, like pepitas, sesame seeds, sunflower seeds, or chia seeds
  • Spices, like cinnamon, ginger, nutmeg, black pepper, allspice, or cloves
  • Chocolate chips or chunks
  • Coconut flakes or shreds

Some easy ideas for substitutions include:

  • Instead of almonds, swap out part or all for pistachios, cashews, pecans, or walnuts
  • Instead of brown sugar, use date sugar or coconut sugar
  • Instead of vegan butter, use coconut oil
  • Instead of maple syrup, use agave nectar or vegan honey

If this granola looks incredibly simple, even basic, you’re not wrong. As a celebration of quality ingredients and the skill it takes to bring the best out of each, that’s part of the appeal.

Yield: Makes 4 Cups (8 Servings)

b. patisserie's Granola (Copycat Recipe)

b. patisserie Granola Copycat Recipe

Forget what you think you know about granola. Inspired by b. patisserie in San Francisco, this version is remarkably light, airy, and shatteringly crisp, accentuated by toasted sliced almonds, making it buttery like a delicate almond croissant.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 Cups Old Fashioned Rolled Oats
  • 1 Cup Sliced Almonds
  • 1/2 Cup + 2 Tablespoons All-Purpose Flour
  • 1/2 Cup Light Brown Sugar, Firmly Packed
  • 1/2 Teaspoon Salt
  • 1/2 Cup Vegan Butter
  • 1/4 Cup + 2 Tablespoons Maple Syrup, Divided


  1. Preheat your oven to 300 degrees and line a baking sheet with parchment paper. In a large bowl, combine the oats, almonds, flour, brown sugar, and salt.

  2. In a microwave-safe dish, combine the vegan butter and 1/4 cup of the maple syrup. Heat at intervals of 30 seconds until melted and well mixed, then add it to the oat mixture and stir until thoroughly coated. Spread the granola on the prepared baking sheet as evenly as possible.

  3. Bake the granola in the center of the oven for 10 minutes. Stir the granola, then drizzle the remaining maple syrup all over. Bake for 20 minutes longer, stirring once more halfway through, until golden and nearly dry. Let cool completely before enjoying.


The granola can be stored in an airtight container at room temperature for up to 3 weeks.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 321Total Fat: 20gSaturated Fat: 3gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 0mgSodium: 138mgCarbohydrates: 33gFiber: 4gSugar: 15gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

5 thoughts on “Oat-standing Granola

  1. Looks good! I used to make granola ages ago. Nobody liked it but me. I used to add different kinds of flakes like kamut and barley, and include teff and amaranth and millet. It was pretty damn healthy

  2. I start my day with granola almost every day, granola I make from my uncle’s recipe. It isn’t vegan but it is good, full of oats and four kinds of nuts as well as raisins. :-) I love to top it with blueberries or some other berry.

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