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!
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.
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
- 1/4 cup (50g) olive oil (or melted coconut oil)
- 1/4 cup (84g) honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 tsp 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
- Preheat oven to 325 degrees F. Grab a cookie sheet with raised edges, line 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.
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