Honey Almond Granola
This honey almond granola is subtly sweet, lightly spiced, crunchy, gluten-free, and the perfect small batch homemade granola recipe to keep on hand.
Servings 2 cups (4-6 servings)
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
You can double the recipe for a larger yield. You may have to use two cookie sheets, or one larger cookie sheet/half sheet pan. If using one larger cookie sheet, double the bake time: 20 minutes, stir, 20 minutes, stir, 5-8 more minutes, watching carefully at the end to prevent burning.
Storage: granola keeps well for up to 2 weeks at room temperature in an airtight container. Freeze for up to 3 months.
Substitutions: you can substitute melted coconut oil or another oil for the olive oil, and maple syrup or another liquid sweetener for the honey. Feel free to use your favorite chopped nuts in place of the almonds and/or shredded coconut, or for nut-free, simply omit the nuts entirely and add 1/2 cup (50g) additional rolled oats. The coconut is entirely optional.
Recipe adapted from my forever favorite salted maple pecan granola.