Honey Almond Granola
This easy honey almond granola is perfectly crunchy, subtly sweet, and made with wholesome ingredients. With just 8 pantry staples and 25 minutes, you’ll have a delicious breakfast or snack that’s better than store-bought.
Ingredients
- 1/4 cup 50g olive oil (extra virgin preferred; or melted coconut oil)
- 1/4 cup 84g honey (high-quality recommended)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 1/2 cups 150g old-fashioned rolled oats
- 1/2 cup 60g sliced almonds (or slivered/chopped almonds)
- 1/4 cup 12g unsweetened shredded coconut
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together olive oil, honey, vanilla, salt, cinnamon, and ginger until smooth and aromatic.
- Add dry ingredients: Stir in oats, almonds, and shredded coconut until evenly coated.
- Spread and bake: Spread mixture in an even layer on the baking sheet. Bake for 10 minutes.
- Stir and continue baking: Remove, stir gently, then bake for another 10 minutes. Stir once more and bake an additional 3–5 minutes, watching closely to avoid burning.
- Cool completely: Let granola cool completely on the pan without stirring to allow clusters to form.
- Store: Transfer to an airtight container once fully cooled.
Notes
Cluster tip: Avoid over-stirring while baking and after cooling to maintain clusters. Storage: Store in a sealed mason jar or airtight container for up to 2 weeks. Sweetener swaps: Maple syrup or agave can replace honey in equal amounts. Nut substitutions: Try pecans, walnuts, or sunflower seeds for variety or allergies. Add-ins: Mix in dried fruit like raisins or cranberries after cooling. Crunch refresh: If granola softens, re-toast at 300°F for 5 minutes. Make it oil-free: Substitute with unsweetened applesauce or mashed banana (note: texture will vary).
