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 (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
Instructions
- 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.
Video
Notes
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.