This granola is easy to make with pantry staples and requires minimal prep time. The honey creates natural sweetness while helping the oats bake into golden, crunchy clusters.
It’s customizable, budget-friendly, and free from unnecessary additives often found in store-bought versions. You can control the sweetness, adjust the nuts, and add your favorite mix-ins to make it truly your own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
old-fashioned rolled oats sliced or chopped almonds honey olive oil or melted coconut oil brown sugar vanilla extract ground cinnamon salt dried fruit such as raisins or cranberries (optional)
Directions
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine rolled oats and almonds.
In a separate small saucepan or microwave-safe bowl, gently warm the honey, oil, and brown sugar until smooth and combined.
Remove from heat and stir in vanilla extract, cinnamon, and salt.
Pour the honey mixture over the oat mixture and stir thoroughly until evenly coated.
Spread the mixture in an even layer on the prepared baking sheet. Press it down lightly for larger clusters.
Bake for 20 to 25 minutes, stirring once halfway through, until golden brown.
Remove from the oven and let cool completely without stirring to allow clusters to form.
Once cooled, break into clusters and stir in dried fruit if using.
Servings and timing
This recipe makes about 6 to 8 servings.
Preparation time: 10 minutes Cooking time: 20 to 25 minutes Cooling time: 20 minutes Total time: Approximately 50 to 55 minutes
Variations
Add shredded coconut for extra texture and flavor.
Swap almonds for pecans, walnuts, or cashews.
For extra crunch, mix in sunflower seeds or pumpkin seeds.
Drizzle melted dark chocolate over the cooled granola for a sweeter treat.
Add chia seeds or flaxseeds for a nutritional boost.
Storage/Reheating
Store granola in an airtight container at room temperature for up to 2 weeks.
For longer storage, keep it in the refrigerator for up to 1 month.
Granola can also be frozen for up to 3 months in a sealed container.
Reheating is not necessary, but if you prefer it warm, spread on a baking sheet and heat at 300°F (150°C) for 5 to 7 minutes.
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats are recommended for better texture, but quick oats can work, though the granola may be less chunky.
How do I make bigger clusters?
Press the mixture firmly onto the baking sheet and avoid stirring while it cools.
Can I make this recipe vegan?
Yes, substitute honey with maple syrup or agave nectar.
Is this granola gluten-free?
It can be gluten-free if you use certified gluten-free oats.
Why did my granola burn?
Granola can brown quickly toward the end of baking. Keep an eye on it and stir once halfway through.
Can I reduce the sweetness?
Yes, you can reduce the brown sugar or slightly decrease the honey.
When should I add dried fruit?
Add dried fruit after baking and cooling to prevent it from becoming too hard.
Can I add protein powder?
Yes, mix protein powder with the dry ingredients, but you may need a little extra liquid to coat evenly.
How do I keep the granola crunchy?
Store it in an airtight container and ensure it cools completely before storing.
Can I double the recipe?
Absolutely. Use two baking sheets to ensure even baking.
Conclusion
Honey Almond Granola is a simple, satisfying recipe that delivers crunchy texture and naturally sweet flavor in every bite. Easy to customize and perfect for meal prep, this homemade granola is a delicious way to start your day or enjoy a wholesome snack anytime.
Honey Almond Granola is a crunchy, wholesome breakfast made with toasted oats, sweet honey, and nutty almonds. This Honey Almond Granola recipe creates perfectly golden clusters with warm cinnamon flavor and natural sweetness. Ideal for meal prep, yogurt parfaits, or healthy snacking, this homemade granola is easy to customize and free from unnecessary additives found in store-bought versions.
Ingredients
3 cups old-fashioned rolled oats
1 cup sliced or chopped almonds
⅓ cup honey
3 tablespoons olive oil or melted coconut oil
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup dried fruit (raisins or cranberries), optional
Instructions
Preheat oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large bowl, combine rolled oats and almonds.
In a small saucepan or microwave-safe bowl, gently warm honey, oil, and brown sugar until smooth and combined.
Remove from heat and stir in vanilla extract, cinnamon, and salt.
Pour the honey mixture over the oat mixture and stir until evenly coated.
Spread mixture evenly onto prepared baking sheet. Press down lightly for larger clusters.
Bake for 20–25 minutes, stirring once halfway through, until golden brown.
Remove from oven and let cool completely without stirring to form clusters.
Once fully cooled, break into clusters and stir in dried fruit if using.
Notes
For larger clusters, firmly press the mixture before baking and avoid stirring while cooling.Add dried fruit only after baking to prevent hardening.Substitute honey with maple syrup or agave for a vegan version.Use certified gluten-free oats if needed.Add seeds (chia, flax, sunflower, pumpkin) for extra nutrition.Drizzle melted dark chocolate over cooled granola for a sweeter variation
