Granola has come a long way from its early “health food” reputation. Today it’s a breakfast staple—layered into yogurt parfaits, sprinkled over fruit, or enjoyed by the handful as a snack.
Making granola at home is surprisingly simple and allows you to control both flavor and sweetness. This Honey Almond Butter Granola bakes into crisp clusters of oats, roasted almonds, and coconut, lightly sweetened with honey and enriched with olive oil for a delicate crunch.
Serve it with milk or spoon it over creamy yogurt and fresh berries for a simple breakfast built around good ingredients.
INGREDIENTS:
3 cups old-fashioned rolled oats
1 cup raw almonds
1/2 cup unsweetened shredded coconut
1/2 cup mix-ins (such as pepitas, sunflower seeds, flaxseed meal, or chia seeds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 cup creamy almond butter
1/2 cup honey
6 tablespoons mild olive oil (or a combination of olive oil and butter)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
METHOD:
Preheat oven to 300 degrees. Line a half-sheet baking pan with parchment paper.
In a large mixing bowl, combine the oats, almonds, coconut, mix-ins, cinnamon, nutmeg, and salt. Stir well and set aside.
In a medium saucepan over low heat, whisk together the almond butter, honey, and olive oil until smooth and fully combined, about 3 minutes. Remove from heat and stir in the vanilla and almond extract.
Pour the warm honey mixture over the oat mixture. Using a large rubber spatula, stir until the oats and nuts are evenly coated and the mixture appears moist.
Spread the mixture onto the prepared baking sheet and press it gently into an even layer. Bake for 20 minutes.
Remove from the oven and gently stir the granola, then press it lightly back into an even layer again. Return to the oven and bake another 15 to 20 minutes, or until the granola is golden brown and fragrant.
Turn off the oven and leave the door slightly open for 5 minutes. Then close the oven door again and allow the granola to cool completely in the oven without stirring. This resting period helps the granola dry and form crisp clusters.
Once cool, break the granola into bite-sized chunks.
Store in an airtight container for up to two weeks.
NOTES:
- Add dried fruit (such as raisins, cranberries, or chopped apricots) after baking to prevent burning.
- For vegan granola, substitute maple syrup in place of honey.
- Do not confuse flaxseed with flaxseed meal. Flaxseed meal is ground flaxseed and blends easily into the granola mixture. Store flaxseed meal in the refrigerator to maintain freshness.
