Homemade Granola Recipe

We’ve been hoping to experiment with a homemade granola recipe for quite some time now. You see, we aren’t huge breakfast people, but we also tend to get grumpy when we don’t eat anything before noon. So, we’ve sort of thought up a few simple breakfasts for the weekdays. Yogurt with granola is one of our favorites. The granola we buy at the store is organic and delicious, but it’s also expensive and tastes pretty sweet. This vanilla, almond and honey granola is our solution. First, it’s much cheaper than what we buy at the store (especially since we almost always have old fashioned oats, honey and vanilla on hand). The almonds can be pricey, but if we don’t have a bag in the pantry, we just leave them out. No problem.

The other thing we love about this granola recipe is that we use honey. The sugar content is probably pretty similar to the granola we would buy at the store, but we love the flavor of honey instead of plain sugar. The honey granola tastes slightly sweetened, not sugary.

We really like things simple and stick to oats and 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!

How to Make Our Homemade Granola Recipe

The base is melted butter (you could also use vegetable/canola oil or another fat – coconut oil would be nice). Then, add honey and a whole tablespoon of vanilla extract. The vanilla adds a deep sweetness to the granola – a sweetness you cannot get from sugar alone. We also add a pinch of salt to bring out all the flavors and a teaspoon of ground cinnamon, which adds warmth.

Toss the butter and honey mixture with old fashioned oats and sliced almonds then spread out onto a baking sheet.

You need to bake the granola anywhere between 35 and 45 minutes. While it bakes, you want to come back and give the granola a toss – just so nothing over-browns or burns.

After baking, the granola will look like this. Just let it cool then store in an airtight container. It will last for two weeks!

Then, add it to whatever you like – yogurt, ice cream, eat as cereal or eat plain.

Did you enjoy this Homemade Vanilla Almond and Honey Granola Recipe? If so, you may also enjoy these:

• Roasted Portobello with Eggs Breakfast Recipe from Inspired Taste
• Coconut Homemade Granola Recipe from Tasty Kitchen
• Easy Homemade Pumpkin Pancakes from Inspired Taste
• Homemade Apple Cinnamon Granola Recipe from Two Peas and Their Pod
• Breakfast Enchiladas with Ham and Peppers from Inspired Taste
• Baked Oatmeal with Strawberries, Banana and Chocolate from Inspired Taste

Homemade Granola Recipe with Vanilla, Almond and Honey

 

Save Print

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Making granola at home is simple. We really like things simple and stick to oats and 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!

Created By: Adam and Joanne Gallagher

Serves: 4

Ingredients

• 2 cups (173 grams) old fashioned oats (not instant)
• 3/4 cup (75 grams) sliced almonds
• 3 tablespoons unsalted butter
• 3 tablespoons honey
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

Method

1. Heat oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. Combine oats and sliced almonds in a medium bowl.
3. Melt butter either in the microwave or on the stove. Then, combine melted butter, honey, vanilla extract, cinnamon and the pinch of salt in a small bowl.
4. Pour honey mixture over oats then use a spoon to stir until the oats and almonds are well coated and glistening.
5. Transfer granola to baking sheet then spread into one layer.
6. Bake 20 to 30 minutes, stirring granola every 8 to 10 minutes. If you do not stir the granola occasionally, it will cook unevenly. Towards the end of the baking time, check your granola every 5 minutes to prevent it from over-browning.
7. Transfer baking sheet to a cooling rack and let granola cool completely. Store cooled granola in an airtight container up to two weeks. Since butter is used in the recipe, you could also store in an airtight container in the refrigerator to extend shelf life, not that we anticipate any being left since it’s so good.

3.2.1753

About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.