This honey almond granola is subtly sweet, lightly spiced, crunchy, gluten-free, and the perfect small batch homemade granola recipe to keep on hand.
Course Breakfast, Snack
Keyword granola, small batch
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 2cups (4-6 servings)
Author Katiebird Bakes
1/4cup (50g)olive oil (or melted coconut oil)
1 and 1/2cups (150g)old-fashioned (rolled) oats
1/2cup (60g)sliced almonds
1/4cup (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.
You can double the recipe for a larger yield. You may have to use two cookie sheets, or one larger cookie sheet/jelly roll pan. If using one larger cookie sheet, double the bake time: 20 minutes, stir, 20 minutes, stir, 5-8 more minutes.Recipe adapted from my forever favorite salted maple pecan granola.
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