Honey Almond Granola is the sweet, crunchy snack you’ll want on everything—yogurt, cereal, or straight from the pan.
Author’s Notes
My Husband’s Favorite Granola EVER!
When we lived in Australia, my husband flew to his job site every week from Monday to Friday. Every Sunday night before he left, I’d make a big batch of this Honey Almond Granola and some Healthy Blueberry Muffins for him to take on the go.
With all the flights and long days, I wanted him to have snacks he actually enjoyed. He loved this granola so much, I’d often double the batch just to get him through the week.
And all these years later, he’s still just as obsessed! He makes a big yogurt parfait several times a week with Greek yogurt, tons of blueberries, and a generous scoop of this honey almond granola.
Ingredient Notes & Swaps
- Oats: Use old-fashioned oats. Don’t use quick or steel-cut.
- Almonds: Swap with pecans, walnuts, or pepitas for a nut-free version.
- Honey: Use maple syrup for a vegan version.
- Coconut oil: Melt before measuring for accuracy.
- Brown sugar: Use soft, fresh brown sugar for best results.
- Vanilla and salt: These two ingredients boost and balance the flavor; don’t skip them!
- Add-ins: I love toasted coconut flakes and dried cranberries. Use your favorites!
Featured Comment
“Hi Chelsea! I just wanted to say you’re an absolute legend.
– Rachel
This is my all time favourite recipe for granola. I’ve made it every week since finding it. Thank you so much for sharing, it’s a winner! ❤️”
How to Serve Honey Almond Granola
- On a yogurt bowl with fresh berries
- Sprinkled on top of smoothie or açaí bowls
- Paired with milk (like cereal)
- As a topping for vanilla ice cream
- I eat this and peanut butter granola by the handful for a quick snack
Storage
Leftovers?
- Room Temp: Airtight container in a cool, dry place for 3–4 weeks
- Freezer: Freezer-safe bag with air pressed out; lasts 3–6 months.
- Don’t refrigerate: It softens the granola and ruins the crunch.
More Delicious Snack Recipes:
Breakfast
Protein Breakfast Cookies
Desserts
Applesauce Bread
Honey Almond Granola
Equipment
- Rimmed sheet pan
Ingredients
- 3 cups old-fashioned oats
- 3/4 cup sliced almonds
- 1/4 cup + 2 tablespoons honey
- 1/3 cup melted coconut oil
- 1/4 cup + 2 tablespoons light brown sugar lightly packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup toasted coconut flakes
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
- In a large bowl, add oats and sliced almonds.
- In a separate bowl, add honey, melted coconut oil, brown sugar, vanilla, and salt. Microwave in 20-second bursts until easy to stir. Whisk until combined.
- Pour the honey mixture over the oat mixture. Stir with a wooden spoon until oats are well and evenly coated.
- Spread granola in a flat, even layer on the sheet pan. Bake for 21 minutes, stirring every 7 minutes. After each stir, re-spread into a flat, even layer.
- Remove from the oven. It may seem soft, but it will harden as it cools. Let the granola cool completely at room temperature (about 2–3 hours). Once cooled, stir in the toasted coconut flakes and dried cranberries.
- (Optional) Here’s the secret I swear by: Transfer cooled granola to a large freezer bag. Press out the air, seal, and freeze. Enjoy straight from the freezer; no need to thaw (it's SO good and crunchy!)
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Honey Almond Granola Tips for Success
- Spread evenly: Keep the granola in a flat, even layer with minimal overlapping.
- Watch closely: Granola can burn fast near the end, so keep an eye on it.
- Don’t stir after baking: Let it cool completely; this helps form big clusters.
- Mix well: Whisk wet ingredients until smooth so the granola bakes and sweetens evenly.
Honey Almond Granola FAQs
Spread the granola in an even layer, press it down, and don’t stir after the last bake. Let it cool completely before touching.
Use certified gluten-free oats and you’re good to go!
You can, but the granola is much less crunchy and less caramelized.
It likely didn’t bake long enough or wasn’t cooled fully. Let it cool completely before breaking it up—it crisps as it cools.
Variations
Flavor Variations
Make this almond granola your own with these simple swaps and add-ins:
- Cherry Almond: Use dried cherries instead of cranberries.
- Coconut Chocolate: Stir in mini chocolate chips after it cools.
- Other Nuts: Swap almonds for walnuts, pecans, or pistachios (chop first).
- No Coconut Flakes: Just skip it; no other changes needed.
- Add Seeds: Replace some almonds with sunflower or pumpkin seeds.
- Sweet & Salty: Sprinkle flaky sea salt on top after baking.
Looking forward to trying out the recipes