This homemade Honey Almond Granola recipe is subtly sweet, crunchy, gluten-free, and the perfect small batch homemade granola recipe to keep on hand for breakfast, dessert or snacking!

olive oil honey vanilla extract salt cinnamon ginger old-fashioned oats sliced almonds unsweetened flaked coconut

1. 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.

Prep The Pan

2. In a large bowl, whisk together olive oil, honey, vanilla extract, salt, cinnamon, and ginger until fully combined.

Prep The Flavors

3. 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.

4. Dump the mixture out onto the cookie sheet and spread evenly to form one layer, covering the entire sheet.

5. 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.


6. Let the granola cool completely in the pan before placing in an airtight container. Store at room temperature for up to 2 weeks.