Granola with Almonds and Honey
This homemade granola combines toasted rolled oats, crunchy almonds, and a touch of warm cinnamon, bound together with honey and melted coconut oil. Baked until golden and aromatic, it develops a satisfying crunch as it cools. Perfect over yogurt, with cold milk, or eaten straight from the jar.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 50 min
- Makes
- 6 cups (12 servings of ½ cup each)
Steps
Before you start
- Preheat oven to 325°F (163°C)
- Line a large baking sheet with parchment paper
- Measure all ingredients ahead of time (mise en place)
- Melt the coconut oil if solid
Mix dry ingredients
- In a large mixing bowl, combine the rolled oats, sliced almonds, ground cinnamon, and sea salt.
- Stir together with a wooden spoon until evenly distributed, about 1–2 minutes.
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Ready when: Cinnamon and salt are evenly distributed throughout
Mix wet ingredients
- In a small bowl, whisk together the honey, melted coconut oil, brown sugar, and vanilla extract until smooth and well combined, about 1 minute.
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Ready when: Mixture is smooth with no brown sugar lumps
Combine wet and dry
- Pour the honey mixture into the bowl with the oats and almonds.
- Stir vigorously with a wooden spoon for 1–2 minutes until every oat is coated with the honey mixture and the mixture is evenly moistened.
- It should look granular and slightly damp, not wet.
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Ready when: All oats are coated with the honey mixture
Tip: Stir thoroughly so no dry oats remain at the bottom of the bowl
Spread on baking sheet
- Spread the granola mixture evenly across the prepared baking sheet in a single layer.
- Press down lightly with the back of a spatula so the mixture is snug but not too compacted—you want some texture.
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Ready when: Granola covers the sheet in an even layer
Bake until goldenOven 325°F / 165°C
- Bake at 325°F (163°C) for 25–28 minutes.
- Stir the granola every 8–10 minutes (about 3 times during baking) to promote even toasting and prevent burning in the corners.
- The granola is done when it turns a deep golden brown and the almonds smell toasted and fragrant.
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Ready when: Golden brown color throughout; nutty, toasted aroma
Tip: Stir especially around the edges and corners, where granola browns fastest. Don't leave it unattended for the full time.
Cool on clean sheet
- Spread the hot granola onto a clean baking sheet or parchment paper in a thin, even layer.
- Let it cool, undisturbed, for 15 minutes.
- Do not stir during cooling—the granola will harden and become crunchier as it cools.
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Ready when: Granola is completely cool to the touch and crisp
Tip: Resist the urge to stir while cooling. This resting period is when the honey sets and creates crunch.
Add dried fruit (optional)
- Once fully cooled, break the granola into bite-sized chunks.
- Stir in the dried cranberries and/or coconut flakes if using.
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Ready when: Dried fruit and coconut are evenly distributed
Tip: Add dried fruit after cooling so it stays chewy rather than hardening in the oven
Good to know
Tips
- Stir the granola every 8–10 minutes during baking—it browns unevenly and the corners can burn while the center stays pale. Watch especially in the last 5 minutes.
- Do not skip the 15-minute cooling period. The granola will seem soft when hot but hardens dramatically as it cools, developing the crunch that makes it special.
- If your granola comes out clumpy, that's fine—it's still delicious. If you prefer looser, separate pieces, don't press down too hard when spreading on the sheet.
- Store in an airtight container or jar as soon as it's completely cool. Exposure to air will make it lose its crispness within days.
Make ahead
Yes, prepare up to 1 week ahead and store in an airtight container.
Storage & reheating
Store in an airtight container or jar at room temperature for up to 2 weeks. Once opened, consume within 1 week for best crispness. For longer storage, freeze in an airtight container for up to 1 month. Thaw at room temperature before serving, or eat directly from the freezer if you prefer it very cold and crispy.
Substitutions
- raw almonds → raw walnut pieces or raw pecan halves, chopped into similar-sized pieces. Use the same weight (120 g / 1 cup). Walnuts and pecans will have a slightly earthier, less sweet flavor.
- honey → pure maple syrup. Use the same volume (½ cup / 120 ml). Maple syrup will create a slightly deeper flavor and may brown a bit faster, so watch carefully during baking.
- coconut oil → unsalted butter (melted) or a neutral oil like safflower or sunflower oil. Use the same amount (¼ cup / 60 ml). Butter will create a richer flavor; neutral oils will be less prominent.
- unsweetened dried cranberries → raisins, chopped dried apricots, dried cherries, or chopped dried figs. Use the same amount (½ cup / 80 g). All will add sweetness and chewiness with slightly different flavors.
