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
- 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.
- 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
- 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.
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.
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
Thank you, E!
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.
Delicious, thanks for another awesome recipe!
Thank you, Lesley!
Can you use chopped dates?
Hi Gail, sure! Let me know hat you think.
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.
Hi Alex, I’m sorry to hear that. It sounds like your oven was warmer than the temperature recommended.
Hi Alex, I had the same experience the first time making this (and followed all instructions). I lowered the temp to 275 and stirred it in 10 minute increments. 30 minutes usually does it. I’ve never found a granola recipe that come out well at higher temps. With the adjustment, though, this recipe is delicious!
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.
Thank you for your review, Sharon!
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 ♡
You’re welcome, Pris!
Great recipe I will be making it again. This is the 3rd time
Thank you for the share!
That’s great to hear, Chill! Thank you for your review.
Linda St. Claire
I’ve bookmarked the recipe and have been making it for about four years now. I checked my oven with a thermostat to make sure it was the right temp. I use honey and maple syrup- just halving the recipe. I add slivered almonds and ground flax seed. I put the pan on the oven when it’s done, cover it with a tea towel and dont touch it till the next day. I’ve got enough for a month! Love it. Thanks!!!
I’m glad you enjoy it, Linda!
Thank you so much for this recipe. I LOVE IT! I have made it 3 times (adding fresh grated coconut) just like your coconut granola recipe.
Great to hear, Michelle! I appreciate you taking the time to review.
Was very delicious!! Eating it fresh out of the oven was the best part. I enjoy making homemade knowing what’s in the food. Thanks!!!
You’re welcome, Alyssa!
Hi. Your recipe sounds amazing and I would love to try it. (re: diabetes) what is the least amount of sweetness I can add for the granola to still taste good
Hello, thank you for the recipe. I have two questions, can we use air fryer instead? And what is the timer and temperature if use air fryer?
Hi! I haven’t tried an air fryer, sorry.
I love your recipe. I follow it several times. The flavor came out excellent. However, I am not sure if I get the right texture. Mine was baked for around 18 mins total before the granola is partially burned. When I baked around 16 mins, the granalo is lightly golden. I put the thermometer in the oven and the temperature was 350 F. Should I make an adjustment to the time or the temperature? Thank you very much.
Hi, I would suggest less time. Some ovens can cook faster.
Hi Kate, thank you for the recipe. I no longer have to look for the best granola at the grocery store when I can make it myself at home!
I seem to have a problem getting the right texture despitel several trials though. I preheated the oven to 350F. When I baked around 16 mins, stirring halfway, some parts got burned. When I baked under 16 mins, stirring halfway, they are lightly golden but chewy, not crispy. I put the thermometer in the oven and the temperature did stay at 350F all the time. I would appreciate your advice on how to adjust the baking time/temperature/method. Thank you very much!
Hi Evelyn, Are you baking on the middle rack? Are you using parchment to cover your baking pan? Is it a conventional or convection oven you are using? This is meant for conventional. I’m sorry to hear it’t not working the best for you.
Thank you very much Kate. I really appreciate your reply. I am baking on the middle rack and lining the baking pan with a parchment sheet. I am using a convection oven.
Alicia Ann Watts
I didn’t have rolled oats so used quick and it was fine. I doubled the amount of cinnamon and ginger and added 1/4 tsp of cardamon. I substituted 1 cup of chopped nuts and 1/2 cup of coconut in place of the 1 1/2cup of nuts . I used cocount oil for the oil and maple for the sweetening. My family loved it! It was just the right amount of sweet. Thanks for sharing a great recipe!
This is my go to recipe for granola! It is so easy to add things to it (love to add a little flax seed and unsugared coconut flakes after it cools) or leave out an ingredient (if I’m out of nuts or dried fruit) and still have it turn out and taste great! Thanks for the fabulous and versatile recipe.
That’s great, Tonya! I appreciate your review.
The cooking instructions did not work. I used honey and set the oven for 22 minutes at 350 and it was totally burned. Even at 11 minutes some of the granola was burned at the edges of the pan, when I stirred it. Perhaps a lower temperature, shorter bake and more stirring would work better
I’m sorry to hear that. Did you toss it halfway? What type of oven do you have?