Back-to-school mornings call for fast, filling breakfasts that everyone actually wants to eat. This Honey Almond Granola is the perfect solution for your busy family schedule. It is crunchy, naturally sweet, and much better than store-bought options.
You only need a few pantry staples to get started. Your kitchen will smell like warm cinnamon and toasted nuts. This Honey Almond Granola makes enough to last all week long. It is a simple way to start your day right.
Why This Recipe Is a Winner
Making your own cereal is a great way to save money. You can control exactly how much sugar goes into the bowl. This recipe is perfect for meal prep on a Sunday afternoon. It stays fresh and crunchy for up to two weeks.
The combination of honey and coconut oil creates a beautiful golden color. Sliced almonds add a satisfying snap to every single bite. It is a nutritious breakfast choice that keeps you full until lunch. Your kids will love the sweet, toasted flavor too.
Simple Method
You do not need any special equipment for this recipe. Just grab two bowls and a large baking sheet. You simply mix the dry ingredients and whisk the wet ones. Even if you are a beginner in the kitchen, you can do this. The oven does all the hard work for you.
Ingredients You’ll Need
These simple ingredients are likely already sitting in your pantry right now.
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/2 cup honey
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Step-by-Step
- Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats and sliced almonds.
- In a separate small bowl, whisk together the honey, melted coconut oil, vanilla extract, ground cinnamon, and sea salt until emulsified.
- Pour the honey mixture over the oats and almonds, stirring thoroughly to ensure an even coating.
- Spread the granola mixture into a single, even layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, stirring once halfway through to ensure even browning.
- Remove from the oven when the granola is golden brown and fragrant.
- Allow the granola to cool completely on the baking sheet to achieve maximum crispness before breaking into clusters.
- Store in an airtight container at room temperature for up to two weeks.
Best Ways to Enjoy It
Serve this granola warm with cold milk for a classic feel. You can also top your favorite yogurt for a quick snack. Add a handful of fresh blueberries or sliced strawberries. It is great for easy weekday lunches or snacks. Pack some in a small jar for a treat on the go.
Keep It Fresh
Store your granola in a glass jar or airtight container. Keep it at room temperature in a cool, dry place. It will stay crispy for two weeks if sealed tightly. If it softens, you can bake it briefly again. Most families eat it much faster than that!
Tips for Best Results
- Don’t skip the salt because it balances the sweet honey.
- Avoid over-stirring if you want those big, chunky clusters.
- Use old-fashioned oats instead of quick oats for better texture.
- Let the granola cool completely before you move it.
- For back-to-school season, double the batch for easy lunches.
- Check the oven early to prevent the almonds from burning.
- Press the mixture down firmly before baking for extra crunch.
Ways to Switch It Up
- Swap honey for maple syrup to make it strictly vegan.
- Add dried cranberries or raisins after the granola has cooled.
- Use chopped pecans or walnuts if you prefer a different nut.
- Stir in some dark chocolate chips once it is completely cold.
Common Questions
Can I use quick-cooking oats?
It is best to use old-fashioned rolled oats for this. Quick oats are too thin and will burn very easily. They also lack the chewy texture that makes granola great.
How do I get large clusters?
Press the granola into the pan firmly before you bake it. Do not stir it too much while it is in the oven. Most importantly, let it cool completely before breaking it apart.
Is this granola gluten-free?
Yes, as long as you use certified gluten-free oats. Oats are naturally gluten-free but can be processed near wheat. Always check the label if you have a sensitivity.
I hope this crunchy granola makes your busy mornings a little easier. It is such a treat to have a healthy breakfast ready to go. Happy cooking!
— Alex
Ingredients
- 3 cups old -fashioned rolled oats
- 1 cup sliced almonds
- 1/2 cup hone y
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats and sliced almonds.
- In a separate small bowl, whisk together the honey, melted coconut oil, vanilla extract, ground cinnamon, and sea salt until emulsified.
- Pour the honey mixture over the oats and almonds, stirring thoroughly to ensure an even coating.
- Spread the granola mixture into a single, even layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, stirring once halfway through to ensure even browning.
- Remove from the oven when the granola is golden brown and fragrant.
- Allow the granola to cool completely on the baking sheet to achieve maximum crispness before breaking into clusters.
- Store in an airtight container at room temperature for up to two weeks.
