This honey almond granola is subtly sweet, crunchy, gluten-free, and the perfect small batch homemade granola recipe to keep on hand.
Ever since I created my salted maple pecan granola recipe a couple years ago, homemade granola has been a staple in our house.
Something I once thought time consuming and intimidating is now one of my favorite things to make! It’s so easy to just throw the ingredients together in 5 minutes and the baking part is mostly hands off. That means I can get a workout in…or scroll Instagram…while the oven does the work. And the results. are. phenomenal.
Honestly, once you’ve had homemade granola you simply cannot go back to store bought. The difference in flavor, texture, and freshness is just night and day. Plus, you can control the ingredients and sugar level, which is important because most store bought granolas are basically loaded with sugar.
While I love my original granola recipe and make it often, I’ve found myself switching up the flavors in recent months. Because the ingredients are so simple, the flavors can really shine when you change sweeteners or spices.
Enter: honey almond granola. It’s a small batch recipe and it’s my new favorite thing, especially because it fits in a mason jar and looks so cute sitting on my counter waiting to be sprinkled on literally everything. Scroll down for some ideas!
Ingredients
This is a short and simple list, just the way it should be.
- Olive oil. For flavor and healthy fats. I use extra virgin but use what you like. You could also use coconut oil.
- Honey. Use your favorite – I think a punchy one would be great here, but I generally have regular clover honey on hand so that’s what I used.
- Vanilla extract. Flavor!
- Cinnamon and ginger. Warming spices for that comforting hug that is a bite of granola.
- Salt. This is important – having enough salt is important to bring out the sweetness and complexity of the honey.
- Rolled oats. The classic, the old standby. Using thick rolled oats would be great here for texture.
- Sliced almonds. You could certainly use slivered or chopped whole almonds, if you prefer.
- Unsweetened shredded coconut. One of my favorite granola add-ins. Leave it out or replace with more almonds if you don’t like it.
Recipe Steps
This is going to be equally short and simple. Gosh I love this recipe.
- Whisk your wet ingredients and spices in a large bowl until well combined.
- Stir in the dry ingredients until they’re all evenly coated with the honey mixture.
- Spread it all out on a cookie sheet.
- Bake for 10 minutes, stir, bake 10 more minutes, stir, bake 3-5 minutes until toasted to your liking (watching to make sure it doesn’t burn).
- Let cool COMPLETELY in the pan. This allows clusters to form, and ensures no moisture remains when storing (if there is moisture, the granola will be soft rather than crunchy).
- Store granola in a mason jar or other airtight container for up to 2 weeks at room temperature.
How to enjoy honey almond granola
Does straight from the jar count? 100%. This is a crunchy, cereal-like granola basically made for eating by the handful.
Other ideas for using this honey almond granola:
- Sprinkle on morning yogurt or smoothie bowl
- Cut a banana into slices, spread with nut butter or Nutella (omg), and sprinkle with granola.
- Use as a topping for ice cream (don’t knock it till you try it)
- Topping for peanut butter toast or sandwiched in a PB&J
- Again, I vote for eating straight out of the jar, standing over the sink like a heathen.
That’s it, that’s all I can say. Homemade granola is the best. Yes, this granola is gluten-free and lower in sugar than most, but it’s the flavor and crunchy texture that keep me coming back time after time. Please just go make it and thank me later.
Honey Almond Granola
Ingredients
- 1/4 cup (50g) olive oil (60 ml)
- 1/4 cup (84g) honey (60 ml)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 tsp ground ginger
- 1 and 1/2 cups (150g) old-fashioned (rolled) oats
- 1/2 cup (60g) sliced almonds
- 1/4 cup (12g) unsweetened shredded or flaked coconut
Instructions
- Preheat oven to 325°F (162°C). Grab a cookie sheet with raised edges, line it with parchment paper if desired (it’s not necessary, just less messy), and set aside.
- In a large bowl, whisk together olive oil, honey, vanilla extract, salt, cinnamon, and ginger until fully combined.
- Add oats, almonds, and coconut to the bowl and stir everything together until the dry ingredients are completely coated in the wet and evenly incorporated.
- Dump the mixture out onto the cookie sheet and spread evenly to form one layer, covering the entire sheet.
- Bake for 10 minutes. Remove from the oven, stir so everything gets moved around and flipped over. Bake 10 more minutes. Stir again. Then bake for 3-5 additional minutes, watching carefully to make sure the almonds are not burning (it happens fast). Remove from the oven when toasted to your liking.
- Let the granola cool completely in the pan before placing in an airtight container (I use a large mason jar). Store at room temperature for up to 2 weeks.
Video
Notes
Tried this recipe?
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It was amazing! Quick question though: do you happen to know the nutrition facts for this recipe?
I don’t have that, no, but you can put the exact ingredients and amounts you use into myfitnesspal or any nutrition calculator!
Easy, straightforward recipe. Waaaaayyyy too much oil for my taste. Everything came out very greasy and oily. I’d make this again, but possibly halve the amount of oil that the recipe calls for.
feel free to do so!
Thank you so much.
Your explanation is simple and straightforward.
The recipe is great and healthy. Many thanks to you.
thank you!
I’ve made this granola multiple times now, and its delicious! I usually add in spices, almonds and walnuts, and dried cranberries once it finishes baking.
love those customizations! thank you!
Do you have nutrition info available for this recipe? I didn’t see any on the recipe. Thanks!
I don’t, but you can plug the ingredients you use into any nutrition calculator like my fitness pal and you’ll get personalized nutrition info for each serving!
I have made a lot of granola recipes, but I think I finally found a keeper! I appreciate the simplicity of this recipe. I had the ingredients on hand and it was easy to put together. The result is a crunchy granola with a well-balanced flavor profile. We used this with açaí bowls and everyone loved it. Thanks!
yay!! thank you Rachel!
This is our family’s go-to recipe. I love the simplicity of it (no egg whites to deal with!). The prep is so quick and it comes out delicious every time! We use maple syrup instead of honey and it holds together nicely still and it’s less sweet, which I like. Thank you for sharing!!!
love that customization – so glad you enjoy this one! thanks Kay!
I am on a mission to find my favorite granola recipe. I’ve tried at least 10 different granola recipes and this is the best one by far! I love how it’s slightly salty but still sweet. Very good!
I love this comment so much!! Thank you!!
This is the tasting granola ever! So easy to make and so much better than store bought granola. I also love that it is made with healthy ingredients! I make this granola every single week!
I LOVE to hear that – thank you so much for the review, Claire!! I made it again recently after not making it for a while, and now I’m wondering why I waited so long 🙂
Hi, I would like to sign up for recipes. However, my email is not accepted. I am in Canada? Is there a way to receive your emails?
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I’ll add you to the list! Thanks!
This was my first homemade granola recipe and I am blown away by how delicious this is!!! I can’t believe I never made my own granola till now. Thank you for this fantastic and simple recipe <3
SO glad you’ve joined the homemade granola team, Soyun — you’ll never go back 😉
My family’s new favorite go-to granola. I love the bones of this recipe. Simple. Clean. Accessible, adjustable ingredients. We play with other add-ins, depending on my mood—hemp hearts, chia seeds, and craisins (just at the end). My tip is to bake it on parchment paper for super easy transfer and cleanup. Thanks for a winner, Katie!
love this so much, thank you Carin!! I need to try some of your add in ideas!
I made this recipe last night and love it! I’ve had two bowls of yogurt and granola, one last night and one this morning. I have to keep myself away from the container so I don’t just nibble on it all day! I added a handful of dried cranberries toward the end of baking, approx the last 5 minutes. I’m going to try the salted maple pecan granola next!
LOVE to hear that – thank you Jan! I think you’ll enjoy the salted maple version too 🙂