Honey Almond Granola
Love granola but can’t stand the price of buying it? Then this Honey Almond Granola is for you, and the best part is that it is so easy to make! Wholesome ingredients, light on the sugar, and filled with fiber, this is a great way to start your morning!
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There’s no secret to making a great granola. Just start with good quality ingredients, and don’t burn it! OK, there’s a bit more to it than that, but I’ll walk you through it step by step.
My kids DEVOUR granola so I’m making it nearly weekly. I make a double batch and keep it in a large mason jar that I found at Costco. It keeps really very well, and the kids will add dried fruits to a big bowlful each morning.
I love that this homemade granola recipe is made with real food, and real ingredients. There’s no processed crap in it, and I control the sugar.
Ready to start cooking? Read on to see how to make this easy granola recipe!
Ingredients
- Rolled oats – Use large-flake old-fashioned rolled oats, not quick-cooking oats. The larger flakes toast better and give you that hearty, crunchy granola texture instead of turning dusty.
- Honey – This adds natural sweetness and helps the granola caramelize as it bakes. It also contributes to those golden clusters everyone loves.
- Almonds – Roughly chop them so you get almond flavor in every bite without huge pieces. Sliced or slivered almonds work too, but chopped whole almonds give the best crunch.
- Cooking oil – Use a good-quality oil since it coats every oat. Coconut oil adds subtle sweetness, olive oil gives a more savory edge, and vegetable oil keeps things neutral.
- Cinnamon – Just enough to add warmth without overpowering the honey and almonds.
- An egg – Well actually, just an egg white. This adds protein to the granola and helps form those lovely crunchy chunks.
- Salt – I use Kosher salt.
How To Make This Easy Granola Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F and lining a sheet tray with parchment paper. This keeps the granola from sticking and makes cleanup easy. In a small bowl, mix the oil and honey together until well combined. Set aside.
In a separate bowl, whip the egg white until it becomes frothy. This helps create those crunchy granola clusters as it bakes.
Add the oil and honey mixture to the egg white, then combine with the remaining granola ingredients. Stir until everything is evenly coated and well mixed.
Spread the mixture out evenly on the prepared sheet tray, pressing it lightly into an even layer.
Bake in the preheated oven until the granola is golden brown, stirring once halfway through for even browning. Remove from the oven and let it cool completely before breaking into clusters and serving.
Chef Jenn’s Tips
- Measure the oil first, THEN the honey. The honey won’t stick to your measuring cup as easily if you measure the oil first.
- Mix the oil and honey together before adding to the oats and almonds. This will make it MUCH easier to blend in well.
- You can use whole, slivered, or sliced almonds in this recipe. Whole almonds might be a bit too much crunch. I tend to use sliced or slivered.
- Salt is essential to enhancing the flavors of this recipe, but it can be omitted if you’re looking for very low-sodium granola.
- The egg white can also be omitted if there’s an egg allergy. It does help form those lovely crunchy clusters, so use it if you can!
- You’re going to stir the granola at the halfway mark during the cooking time. I like to use a flipper to turn over sections of the granola, rather than vigorously stir it. This also helps keep the large clusters intact.
- Serve your granola with these Cloud Eggs or this refreshing Celery Smoothie for a filling meal! These Granola Clusters are also tasty!
Storage
You can store your granola for two weeks in an air-tight container or in a zipper-top bag. Just scoop out what you want when you’re ready for a bowlful, and then put the rest away. Serve your granola with these vegan pancakes for a hearty meal.
Honey Almond Granola
Equipment
Ingredients
- 4 cups rolled oats
- 1 1/2 cups almonds slices, slivers, crushed whole
- 1/2 cup oil good quality vegetable oil
- 1/2 cup honey
- 1 each egg white
- 1/2 tsp cinnamon
- 1 teaspoon salt
Instructions
- Preheat the oven to 350-F.
- Combine the oats and almonds in a large bowl.
- In a smaller bowl, mix the oil and honey together.
- Whisk the egg white in a small bowl.
- Add all the ingredients to the bowl with the oats and almonds. Mix well.
- Spread the mixture out on a parchment-lined sheet pan. Try to keep it in an even layer.
- Bake at 350-F for 20 minutes then stir, being careful not to break up too many of the big chunks. Try to turn the granola over – a flipper can help.
- Bake for another 15-20 minutes or until the granola is golden brown.
- Let it cool completely before serving or packaging. Enjoy!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Homemade granola is one of my most favourite things to make, and this recipe looks like a winner. Bookmarked to make this weekend, thank you so much for the recipe 🙂
This is my kind of breakfast! I love a bowl of this in the mornings.
This is perfect for breakfast and even a snack!
This granola looks so wonderful and I love the flavor combo of honey and almond. Definitely need a jar or two of this for my morning granola.
The price of granola, let alone, organic granola with decent ingredients is insane so I decided to make my own with this recipe and I can’t believe how easy it is! Going to be using this as a base to make a bunch of different variations from now. Thanks!