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  • Writer's picturechefalisonbiebs

Marzipan Granola

Packed full of almonds, marzipan, and a hint of coconut this granola recipe is perfect for breakfast or an afternoon snack.

Chef notes:

Serve over yogurt with my peach preserves and fresh raspberries.

Yield: 8 cups

Preparation Time: 1 hour

Cook time: 15 minutes


½ cup marzipan

2½ cups gluten-free rolled oats

1¼ cup slivered almonds

¼ cup almond flour

¼ cup shaved coconut

½ cup sunflower seeds

Zest of 2 lemons

½ tsp salt

½ cup canola oil

⅓ cup honey

For the granola

  • Preheat the oven to 350°F.

  • Break up the marzipan into small pieces and add them to a large mixing bowl.

  • Add the oats, almonds, almond flour, coconut, sunflower seeds, lemon zest, and salt to the bowl and mix.

  • In a small pot on medium heat warm the honey and oil together.

  • Turn the heat off, pour the warm honey and oil into the dry ingredients and mix until combined.

  • Spread out the granola flat on a baking tray lined with parchment paper.

  • Bake the granola, stirring it every 5 minutes, until it is golden brown, approximately 15 minutes.

  • Remove the granola from the oven and let it cool to room temperature.

  • Store the granola in an air-tight container or mason jar.


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