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.

Soft and Chewy Granola Bars RecipeYOU MAY ALSO LIKE: A simple, soft and chewy granola bars recipe that’s delicious as-is or can be adapted based on your favorite dried fruits, nuts or chocolate. Jump to the Granola Bar Recipe.

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

  • PREP
  • COOK
  • 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

32 comments… Leave a Comment
  • Gina April 18, 2018, 4:20 pm

    Im a scientific cook! Meaning i like finding recipes and get a general idea of what to do then add my own things. I was needing a granola that included ingredients that would help lower cholesterol and assist with my chocolate cravings. So i added some raisins, and 100% cocoa powder, cashews, almonds, salted peanuts, honey,coconut oil and a little bit of water. OMGosh, very very delicious ended up with a chewy salty crunchy sweet granola that my kids prefer over candy! Thank you so much for this version it was helpful in me creating a wonderful snack that i feel good about eating and feeding to my children.

    Reply
  • Karen April 10, 2018, 5:19 pm

    I followed the directions and it was ready at 20 minutes, with only turning them twice. I used coconut oil instead of butter and it was really tasty, I would like them a bit crunchier, should I avoid the coconut oil? Very easy and very good.

    Reply
  • Jeff January 20, 2018, 7:03 am

    When using butter, should it be clarified due to excess water in the butter?

    Reply
    • Joanne May 4, 2018, 12:36 pm

      Hi Jeff, we do not use clarified butter for this.

      Reply
  • 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

Leave a Comment

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: