I’m three years deep into blogging and only have two granola recipes to show for it. I could say it’s because granola is so, well, granola. I might push local/organic foods on occasion, but I probably don’t qualify as granola. Or do I?
Let’s examine the facts: for one, my car is not a hybrid. I’ve been walking the dog in Chaco’s lately (I have the tan lines to prove it), but I wear knee-high leather boots all winter long. I don’t eat meat… unless there’s bacon on the table. And I think natural deodorant is worthless.
Not that there’s anything wrong with being granola. Or eating granola. Granola is good. It makes plain yogurt so much more interesting, especially when topped off with fresh fruit. I actually resisted making my own granola for a long time because I am powerless in the face of ready-made snacks, like chips and granola. They call my name from the cabinet and insist that I eat a handful every time I see the bag. That is why there are only two granola recipes on this blog. I’ve found that if I make my own granola, though, I want to make it last for a while. I also keep the bag in the freezer, which seems to dampen the granola’s power over me.
This granola recipe is a simple one: honey-sweetened oats with a hint of spice and warm coconut flavor. I adapted it from my gingerbread granola. It’s a good base recipe to play around with—I’ve added substitution suggestions in the recipe below. The granola browns more quickly when I make it with honey rather than maple syrup, which is typical of honey-sweetened baked treats, so keep an eye on it during the last few minutes of baking.
Honey Almond Granola
- Author:
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 8 cups 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
A simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack. Recipe yields 8 to 9 cups of granola.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cups raw slivered almonds (or other nuts*)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ cup melted coconut oil or olive oil
- ½ cup + 1 tablespoon honey or maple syrup
- ¾ teaspoon vanilla
- ½ cup chopped dried apricots (preferably the Blenheim variety)
- ¼ cup chopped dried cherries, cranberries, raisins or currants
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
- Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 26 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
- Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.
Notes
Recipe adapted from my gingerbread granola.
*Preparation tips: If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds (sunflower seeds, pepitas, etc.), wait to stir them into the granola until you remove it from the oven halfway through cooking.
Make it vegan: Instead of honey, use maple syrup as your sweetener.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
E Vine
Dear Kate, Thank you! I have been using the “basic” granola recipe for at least a year with terrific results every time. I made the cranberry orange version for Christmas this year and loved it as well. I am so grateful that my dear friend referred your website to me. Keep up the great work that you do. Thank you for nourishing me and my family. Wishing you the very best for 2022.
Warmly, E. Vine
★★★★★
Kate
Thank you, E!
Marie
Baking this granola for a second time. I use coconut oil. I’m not a dried fruit lover, but I did add seeds, pumpkin, sunflower and chia. I also use course (pickling) salt. I know that sounds odd but I do like an occasional salty spoonful. Recipe is delicious on yogurt and mixed with fruit. YUM! Thank you for sharing.
★★★★★
Lesley
Delicious, thanks for another awesome recipe!
★★★★★
Kate
Thank you, Lesley!
Gail Hassell
Can you use chopped dates?
Kate
Hi Gail, sure! Let me know hat you think.
Alex
I made the recipe with honey because we have a lot of it, but maybe I should have done it with maple syrup instead? It did crisp up real fast and almost burn, but the oats didn’t get really crunchy, just a bit chewy and it’s not very sweet and I don’t really taste the salt at all (used table salt). I think if I made it again I would maybe double the honey? Or try it with the maple syrup, maybe that’s what made it go bad? My husband said it “tastes very homemade” and I asked what that meant and he said “not very exciting”. I eat my granola on top of yogurt so hopefully that fixes it, but I am not very excited about this recipe and not sure what went wrong.
★★★
Kate
Hi Alex, I’m sorry to hear that. It sounds like your oven was warmer than the temperature recommended.
Sharon Munsterman
This is a great recipe and I have made it three times. You can change it up with different nuts and fruits like she suggests. I mixed maple syrup and honey together in one batch.
★★★★★
Kate
Thank you for your review, Sharon!
Pris
I didn’t have enough regular oatmeal so had to mix with instant and it came out delicious. I made it to top yogurt but I’m eating it off the pan (after cooling.. almost) will not buy store granola again. Thank you for the recipe ♡
★★★★★
Kate
You’re welcome, Pris!