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Homemade Granola Recipe

by on October 20, 2012 · 23 comments

Homemade Granola Recipe with Vanilla, Almond and Honey

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.

Homemade Granola with Honey, Vanilla and Almond

You need to bake the granola anywhere between 20 and 30 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!

Homemade Granola with Honey, Vanilla and Almond

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

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

Homemade Granola Recipe with Vanilla, Almond and Honey
 
Prep time
Cook time
Total time
 
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!
Yield: 4
You Will Need
  • 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
Directions
  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, stirring granola 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.
  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.
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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.

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23 Comments

1 Angie@Angie's Recipes October 24, 2012 at 7:00 am

Homemade granola is the best!

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2 Joanne October 24, 2012 at 10:30 am

We love it!

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3 JulieD October 24, 2012 at 1:03 pm

Looks amazing and so easy to make! I need to try my hand at it soon! Thanks for the recipe!

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4 Joanne October 24, 2012 at 4:04 pm

Thanks, Julie! You should, plus I bet you could come up with a ton of fun additions :)

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5 kate g. October 25, 2012 at 10:39 am

i’ve been trying to be watch the fat/sugar in my diet, so i used splenda’s brown sugar blend mixed with water in the microwave to make it syrupy so i could avoid using fats and cut the sugar, then mixed the oats. i used almond extract instead of almonds to save some calories, then added the vanilla extract, cinnamon and a little maple syrup for a maple flavor. it turned out GREAT. thanks for the inspiration. got great taste AND low calories.

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6 Joanne October 25, 2012 at 11:03 am

Hi Kate! Thanks so much for coming back and sharing your changes – We’re sure others will benefit from your comment. So happy you liked the granola!

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7 penny October 25, 2012 at 12:51 pm

Making this granola over the weekend. sounds yummy can’t wait. I make a peanut butter one that its so hard to stay out of. Looking forward to trying this.

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8 Waverly December 17, 2012 at 5:55 pm

Just out of curiosity did anyone actually bake this for 35 minutes? My granola was in the oven for about 20 minutes & burned. I stirred it at 10 minutes. Went back to stir it again, & it was deep brown. Smelled yummy while it was cooking though. I’ll make this again with a time adjustment.

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9 Joanne December 18, 2012 at 5:18 pm

Hi Waverly, Sorry your granola became too brown – 35 minutes has worked for us, but ovens can vary. We have adjusted the recipe to accommodate. Thanks so much for coming back and sharing your experience.

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10 denice February 15, 2013 at 2:40 pm

The temp is way too high for this and 25 minutes at 350 is too long. Mine burnt after 20 minutes.

I suggest lowering temp to 300 and cook for 35 – 40 minutes.

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11 Tiffany April 5, 2013 at 5:32 pm

I literally just made this and it’s already a hit with my toddler! She was trying to eat it by the handful before it was even cooked lol. We used coconut oil, added in about 1T. Brown sugar and a handful of flaxseed. We didn’t have almonds, so I left those out. Delicious!

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12 Heather April 30, 2013 at 11:43 pm

Mine burnt too! I will be trying again with a lower temp. used coconut oil and added in coconut flakes, chia, and flax. It tasted wonderful before baking, so I will definitely be trying again.

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13 Clemmy May 3, 2013 at 12:30 am

Looks yummy and super easy! Can’t wait to try making this with my daughter.

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14 Mary July 15, 2013 at 8:36 am

I made this granola this morning since I already had the ingredients on hand. The only thing I did not have were almonds. It turned out great though! I am definaly making this again in the future. Thank you so much for the recipe!

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15 Gabi August 13, 2013 at 12:59 pm

Thank you so much for this delicious recipe! I love it…its the perfect amount of sweet. Not too sweet but not too bland. To lower the fat and to make it a little bit healthier…I replaced the butter with 2 tbsp applesauce and 1 tbsp coconut oil. and also only did 1/3 cup of nuts (which i mixed almonds and walnuts). It turned out wonderful! Blessings!

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16 Joanne August 13, 2013 at 1:47 pm

Thanks for sharing your adaptation. Love your idea to use applesauce!

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17 marie March 15, 2014 at 9:18 pm

You are inconsistent about bake times, though I see that is somewhat addressed in the comments (looks like you reduced the bake time in the recipe, but not the story or the time summary). Mine, too, was burning at 20 minutes. Actually some started burning at 15, though it’s hard to tell since it’s already such a dark color. Also, you give a range of 20-30 min, but do not indicate how to tell when it is done.

Hopefully it’s fine once it cools…

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18 Joanne March 17, 2014 at 2:51 pm

Hi Marie, thanks for your comment. We just updated the post to be more clear. Thanks for letting us know we were not.

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19 marie March 19, 2014 at 6:59 pm

We didn’t really like this… Too much cinnamon and not very crunchy, though it was starting to burn

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20 Joanne March 24, 2014 at 9:55 am

Bummer … sorry things didn’t work out for you.

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