Admittedly, hot oatmeal has never been my favorite breakfast. Still, I know the benefits of a fiber-rich start to the day — keeping cholesterol in check and energy levels steady. During the colder months, a steaming bowl of oats feels right. But once spring arrives, I’m ready to trade in the porridge for something lighter and crunchier: homemade granola topped with fresh berries and creamy yogurt.
Granola has come a long way since its “hippie food” reputation of the 1960s. Once a symbol of health-food enthusiasts, it’s now a staple in nearly every pantry — showing up in breakfast bowls, parfaits, energy bars, and even dessert toppings. Whether loose and muesli-like or baked into chunky clusters, granola is endlessly adaptable and universally loved.
My inspiration for this recipe came during the pandemic when I grabbed a bag of Trader Joe’s Almond Butter Granola during a quick grocery run. It was everything I wanted in a granola: big, crunchy clusters with roasted almonds and a hint of honey — but it came with a premium price tag. So I set out to create my own version at home. After a few delicious test batches, I landed on a recipe that’s crisp, nutty, and just sweet enough.
This Honey Almond Butter Granola is easy to make, customizable, and so much better fresh from your own oven. Serve it with milk, a non-dairy substitute, or a drizzle of local Schoch Dairy Swiss yogurt. You can find almonds and almond butter at Minazzoli Farms and local honey at Amen Bee — both market favorites.
Honey Almond Butter Granola
INGREDIENTS:
3 1/2 cups old-fashioned oats
1 cup raw almonds
1/2 cup shredded coconut
1/2 cup of mix-ins (such as pepitas, sunflower seeds, flaxseed, or puffed brown rice)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup creamy almond butter
1/2 cup honey
6 tablespoons unsalted butter (or a combination of butter and vegetable oil)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
METHOD:
Preheat oven to 300°. Line a half-sheet baking pan with parchment paper.
In a large mixing bowl, combine oats, almonds, coconut, choice of mix-ins, cinnamon, and salt; set aside.
In a medium saucepan over low heat, whisk almond butter, honey, and butter mixture until combined and smooth, about 3 minutes. Remove from heat; stir in vanilla and almond extract. Pour mixture over the oats mixture and stir using a rubber spatula just until oats and nuts are evenly coated and the mixture appears moist.
Spread the mixture in an even layer on the baking sheet. Place into oven and bake for 20 minutes. Remove from the oven and stir the mixture and spread the mixture in an even layer again. Bake another 15 – 20 minutes, or until granola is golden brown.
Allow mixture to cool completely in the baking pan without stirring, for about 1 hour. Break up granola into bite-sized small chunks. Store in an airtight container for up to 2 weeks.
NOTES:
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If using multiple “mix-ins,” do not exceed 1/2 cup total. If omitting them, add an extra 1/2 cup oats.
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Add dried fruit (such as raisins, cranberries, or apricots) after baking to prevent burning.
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For vegan granola, substitute coconut oil or avocado oil for butter and use maple syrup instead of honey.
SERVING SUGGESTIONS:
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Enjoy with cold milk or Schoch Dairy’s Swiss yogurt topped with fresh or dried fruit.
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Sprinkle over baked apples or fruit crisps for added crunch.
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Press into bars for an easy, on-the-go snack.
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Pair with local strawberries or blueberries when in season at the market.
For a printable version of the above recipe, click here.
