So delicious and healthy (plus super easy), with toasted coconut and honey, Almond Granola is great to top off a parfait, mix in cereal, or just eat plain!
How to use Almond Granola
This Almond Granola is my husband’s favorite! When we lived in Australia, he traveled up to five days a week for work, so I’d make a big batch of this granola and these healthy blueberry muffins for him to take on the go. With his busy schedule and lots of flights, I wanted him to have a few snacks he loved. Sometimes I’d make a double batch of Almond Granola so it would actually last the four or five days he was gone.
And if you’re wanting to go further than the above ideas, here’s a list of 34 other ways to use your homemade granola.
How to make Almond Granola
The collage of photos shows a quick overview of how to make this recipe. The numbered photos above correlate with the descriptions below.
- Combine the oats and sliced almonds in a large bowl.
- Add all the wet ingredients to a bowl: Coconut oil, brown sugar, honey, vanilla, and salt.
- Stir to combine the wet ingredients until smooth.
- Pour over the oats and almonds.
- Scrape out every bit of the wet ingredients into the dry.
- Stir until all the oats and almonds are well coated.
- Spread out on a lined baking sheet and bake.
- Toss cooled almond granola with toasted coconut flakes and dried cranberries or cherries.
Make this almond granola your own! Below are some ways to change it up to your preference.
- Different dried fruit: Dried sweet or tart cherries are a delicious alternative to dried cranberries. Or try a different dried fruit like raisins, dried chopped mango, currants etc.
- Add mini chocolate chips: If you love chocolate in granola, add 1/2 cup miniature chocolate chips to the cooled and hardened granola.
- Switch up the nuts: Obviously this is almond granola, but really any nut works here. Walnuts, pecans, pistachios, etc. are all great; just make sure to give the nuts a quick coarse chop before adding them in.
- Leave out the coconut: If you aren’t a fan of coconut, this granola is totally fine without it (no other changes necessary).
- Add seeds: Replace 1/4 cup of the almonds with sunflower seeds or pumpkin seeds.
- Add a sprinkle of sea salt: If you like sweet and salty, add some Maldon® sea salt after pulling the granola from the oven.
More delicious snack recipes
- Chocolate Protein Shake that tastes like a milkshake!
- Protein Breakfast Cookies cinnamon roll flavored
- No baking required, healthy Breakfast Fruit Tarts
- Chocolate Granola Bar
- Lemon Blueberry Bread made with Greek yogurt
Delicious and healthy (plus super easy) with toasted coconut and honey, Almond Granola is great to top off a parfait, mix in cereal, or just eat plain!
- 3 cups (291g) old fashioned oatmeal
- 3/4 cup (67g) slivered almonds
- 1/4 cup + 2 tablespoons (120g) honey
- 1/3 cup (68g) melted coconut oil
- 1/4 cup + 2 tablespoons (75g) light brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup toasted coconut flakes
- 1/2 cup dried cranberries
PREP: Preheat the oven to 325 degrees F. Line a large sheet pan with parchment paper or a nonstick Silpat liner and set aside. Measure out the oats and slivered almonds in a large bowl and set aside.
WET INGREDIENTS: In a medium-sized bowl, combine the 1/4 cup + 2 tablespoons honey, 1/3 cup coconut oil (measure when it's melted and not in the hardened state), 1/4 cup + 2 tablespoons brown sugar (measured lightly packed), 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk to combine (microwave for 10-15 seconds if needed to get to stir-able consistency). The oil tends to come to the top, but just mix until as well combined as possible.
COMBINE: Pour the honey mixture into the oat and almond mixture and stir with a wooden spoon until well combined and all parts of the oats and almonds are coated.
BAKE: Spread the granola evenly onto the prepared baking sheet. Bake for 21 minutes total, flipping and stirring the granola every 7 minutes.
LET HARDEN: Remove and allow the granola to set up at room temperature. (It may be soft and not very "granola-like", but it hardens as it dries out so be careful to not over-cook it). Once cool, stir in the toasted coconut flakes and the dried cranberries.
STORE: Store in airtight container, out of sunlight, at room temperature for 3-4 weeks (do not refrigerate). Freeze any leftovers for up to 3 months.