Homemade Honey Almond Granola Recipe

How to make homemade granola with rolled oats, almonds, honey, and vanilla. Save a little money and make granola at home. Jump to the Homemade Honey Almond Granola Recipe or read on to see our tips for making it.

Homemade Honey Almond Granola Recipe

We’ve been experimenting with a homemade granola for quite some time now. We aren’t huge breakfast people, but also tend to get grumpy when we don’t eat anything before noon. So we’ve thought up a few simple breakfasts for the weekday. Yogurt with this homemade granola is one of our favorites.

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How to Make Granola at Home

We like store-bought granola, but it can be expensive and often has too much sugar added for our liking. This granola recipe is our solution. It’s much cheaper than what we can buy at the store (especially since we almost always have old fashioned oats, honey and vanilla on hand). It’s incredibly versatile so while we’ve added almonds, you can add whatever you have in the pantry — pecans would be amazing!

How to Make Homemade Granola

The other thing we love about this granola recipe is that we use honey. It’s clean and tastes better than regular sugar. (We love using a pure local honey). We don’t add a ton of honey, either. Instead, we like the granola to be lightly sweetened, not sugary.

For the fat, melted butter is delicious, but extra-virgin olive oil, coconut oil, or nut oils would also be wonderful. Simply toss butter or oil, honey, and vanilla extract with rolled oats and sliced almonds then spread out onto a baking sheet.

Spread into one layer

You’ll need to bake the granola anywhere between 20 and 30 minutes. While it bakes, give the granola a good stir a few times. When done, the granola will be crunchy and golden brown. Once cool, enjoy with yogurt, milk, or alone. It even keeps for up to 2 weeks!

Baked and golden brown

Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Homemade Honey Almond Granola Recipe

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Making granola at home is simple. The base is made from rolled oats and sliced almonds, but you could certainly add more. Raisins, currants, other types of nuts, dried figs, cherries … the list can go on. Think of homemade granola as pantry spring cleaning. Have a tiny bit of nuts left in a bag at the back of your pantry? Add it to your granola.

Makes approximately 2 3/4 cups

You Will Need

2 cups (170 grams) old fashioned rolled oats

3/4 cup (75 grams) sliced almonds

3 tablespoons extra-virgin olive oil (substitute with melted coconut oil or butter)

3 tablespoons pure honey

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

Pinch of sea salt


    Heat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.

    Combine oats and sliced almonds in a medium bowl. In a small bowl, stir olive oil, honey, vanilla extract, cinnamon, and a pinch of salt then toss with the oats and nuts until well coated.

    Spread into one layer on baking sheet, and then bake, stirring every 8 to 10 minutes, until golden brown; 20 to 30 minutes. Towards the end of the baking time, check your granola every few minutes to prevent it from over-browning.

    Transfer to a cooling rack and let the granola cool completely. Store cooled granola in an airtight container up to two weeks.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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27 comments… Leave a Comment
  • Sk February 26, 2017, 5:47 am

    Hi. Tried it twice. Was yummmm!! But it kind of hardened after cooling.. was a jaw exercise to eat! So can u tell me.. at what “chewiness” should we remove it from the oven. Thanks.

    • Joanne August 9, 2017, 6:28 pm

      Hi there, we remove the granola when it is light golden brown. It should be pretty crunchy.

  • Janet Miles October 7, 2016, 11:10 pm

    Could olive oil be used in place of mentioned oils.

    • Joanne October 10, 2016, 3:49 pm

      Hi Janet, Olive oil should be fine.


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