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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  • TOTAL

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 10 (1/4 cup) servings

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

Directions

    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

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Serving Size 1/4 cup / Calories 161 / Protein 4 g / Carbohydrate 18 g / Dietary Fiber 3 g / Total Sugars 6 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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28 comments… Leave a Comment
  • Stacie October 27, 2017, 10:17 pm

    My son is a yogurt and granola freak and I am non-GMO freak so finding this simple recipe was awesome! We literally just finished making it and love it. Thanks!!

    Reply
  • 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.

    Reply
    • Joanne August 9, 2017, 6:28 pm

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

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

    Could olive oil be used in place of mentioned oils.

    Reply
    • Joanne October 10, 2016, 3:49 pm

      Hi Janet, Olive oil should be fine.

      Reply
  • Shauna September 11, 2014, 12:02 pm

    Very good recipe! I used chopped pecans and a small handful of sunflower seed (what I had on hand), and 1 tsp. vanilla. I have a new oven and cooking the granola at 300°F for 20 minutes worked perfectly. I loved it the way I made it, but I think it would still be good with a little more vanilla and or half the cinnamon. It is really a matter of personal taste like choosing which nuts to use, adding seeds or dried fruit. I prefer to let my kids make their own fruit choice on a per serving basis. Thanks for the awesome recipe!

    Reply
  • Brenda July 30, 2014, 9:21 pm

    After several years of store bought Granola. I stumbled upon this recipe and made it for the first time! I can only say, I’m already thinking about the next batch. Better than anything I’ve bought, EVER!!!! Thank you, thank you, thank you for this simple, easy treat!

    Reply
  • Cel July 24, 2014, 8:19 am

    Thank you for a great recipe! Mine were ready at 20mins, opening the oven twice to mix it. Ovens vary so it’s a good idea to check what your baking when your kitchen starts to smell heavenly. My kids and hubby ate half of it as soon as I took it out. We liked that it’s not very sweet and doesn’t hurt your gums to chew. I have some raw cocoa nibs so I added that too. Hope you’d post more recipes that are healthy and easy to do.

    Reply
  • marie March 15, 2014, 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…

    Reply
    • Joanne March 17, 2014, 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.

      Reply
    • marie March 19, 2014, 6:59 pm

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

      Reply
      • Joanne March 24, 2014, 9:55 am

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

        Reply
  • Gabi August 13, 2013, 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!

    Reply
    • Joanne August 13, 2013, 1:47 pm

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

      Reply

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