Honey Almond Granola

A classic base granola recipe, perfect for almost any add-ins, this Honey Almond Granola is my favorite go to.

How to make crunchy Granola?

There’s a few keys to making sure your granola ends up crunchy. First is the ratio of all the ingredients, especially sugar to fat to grains and make sure they’re fully mixed. The next most important thing to get crunchy granola is to make sure you bake it low and slow and then wait for it to cool completely before braking it apart.

What do egg whites do in Granola?

Other than adding more protein, a lot of recipes call for adding whipped egg whites into the granola to get and extra crispy crumbly granola. I have tested adding an egg white to this recipe and don’t think it’s beneficial but you can if you want!

Can I add dried fruit to granola?

Yes! You can add dried fruit to any granola just be sure to add it right after it has finished baking so that it sticks to the warm granola but doesn’t dry out more and burn in the oven. I’ve added dried apricots to this granola but prunes, dried blueberries, or dried cherries would all work. You can also leave it out all together.

You may also like…

• Breakfast Porridge
• Berry Muesli
• Maple Tahini Granola

Tips for making Homemade Granola

• Granola is the prime example of a recipe where you’re going to want to make swaps and substitutions. This recipe is almost as basic as it gets so feel free to swap the nuts for others or a combo of nuts and seeds. The only guideline is to keep the weight of oats and nuts the same.
• If dried apricots aren’t your thing, any other dried fruit will work too or you can leave it out all together.
• After every toss/flip during the baking process be sure to press the granola back down into a flat layer before baking again.
• Let it cool! Ok I totally get snacking on the granola when it comes out of the oven but if you want it to be crunchy and crumbly you have to let it cool all the way!

Ingredients

• Oats: It’s important to use whole rolled oats for this granola, not quick cooking oats. If you want to make it gluten free just be sure to choose gluten free oats.
• Almonds: I used a combo of whole chopped almonds and sliced almonds but you could swap them for any nuts or a combo of nuts and seeds!
• Unsweetened Coconut Flakes: I love adding the texture of coconut flakes but it doesn’t really add any coconut flavor. Be sure to use unsweetened coconut!
• Nutmeg: Freshly grated nutmeg adds a bit of extra flavor to this granola. Pre-ground works to but the flavor is far weaker so if you’re buying it I recommend buying the whole pods to grate.
• Cinnamon: A bit of cinnamon helps enhance the warm toasty flavors of this granola.
• Salt: A bit of fine sea salt is added to season the granola and balance out the sweetness.
• Almond Butter: Be sure to use unsweetened almond butter for this granola, peanut butter or tahini will work too!
• Honey: I like to use honey for this but agave or maple syrup work too!
• Coconut Oil: Coconut oil and almond butter are the main sources of fat for this granola but I believe olive oil would work too.
• Apple Sauce: Ok I know apple sauce seems like a random addition but it’s based on a granola I used to make all the time in college and I’m obsessed with it.
• Brown Sugar: Brown sugar helps the granola crunch and crisp and adds a bit of warm flavor!
• Dried Apricots: I like to add dried apricots after baking but any dried fruit will work!

How to make Honey Almond Granola

The Mix

• Preheat the oven to 300 F and place a rack in the center of the oven.
• Roughly chop the whole almonds and add them into a large heat safe mixing bowl along with the sliced almonds.
• Then add in the oats, coconut flakes, cinnamon, nutmeg, and salt.
• In a small sauce pot add in the coconut oil, honey, almond butter, brown sugar, and apple sauce. Place over medium low heat, stirring regularly until it just starts to bubble.
• Allow the mixture to bubble on low for 3-4 minutes.
• Pour the hot liquid over the bowl of dry ingredients and stir until completely combined.
• Line a baking sheet with a piece of parchment paper.
• Pour the mixed granola onto the lined baking sheet and smoosh it into an even layer all connected. It should be about half an inch thick.

Bake it

• Place the pan in the preheated oven and bake for 15 minutes.
• After the 15 minutes have passed, take the pan out of the oven and use a spatula to flip and toss the granola, then smoosh it back into an even layer.
• Place the pan back in the oven and bake for another 15 minutes. Repeat the flipping, tossing, and smooshing once more and bake for another 15 minutes.
• If adding, chop the dried apricots during the final bake.
• The granola should look just slightly darker than when you put it in. Be careful not to over bake as it will taste burnt quickly.
• Take the pan out of the oven and place on a metal cooling rack. If you want to add dried apricots or other dried fruit, now is the time to sprinkle it on top. Leave it to cool completely, at least 30 minutes.
• Once cooled, use your hands to break the granola up into clusters. Store in an airtight container at room temperature.

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