Looking for a delicious snack? This honey almond granola is absolutely perfect. Perfectly delicious and easy to make!
I’m not sure how this happened, but it’s become a tradition for me to bring you a new granola recipe this holiday season.
I mean, there are worse things. Plus, I feel proud here on my high horse that I can provide a healthy snack while loaded with sugar (you know, all the recipes I’ve been posting for weeks).
Not only is granola a perfect snack (my favorite way is homemade yogurt and often in small amounts), but it’s also a fun gift for the holidays.
Wrap it in a jar with a label or even a cellophane bag and you’re done. One year, among my most special friends, I gave her a jar of granola and a jar of homemade yogurt. And I tried not to cry as I walked away, wishing I hadn’t meant it all.
Although I have loved a lot of granola in my life, this is my new favorite and I will tell you why.
Unlike other granola recipes I’ve made and love, half of the almonds in this recipe are ground and mixed into the rest of the ingredients, meaning that the delicious, nutty flavor of the almonds permeates every nook and cranny of this granola.
Perfectly sweet (meaning not too sweet) and simple to make, I have a huge container of this sitting in my pantry waiting for me to decide whether to give it as a gift or eat it.
Difficult holiday decisions lie ahead.
Honey almond granola
Yield: 40 1/4 cups Servings (10 cups granola)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 6 cups (600 g) plain old-fashioned oats
- 1 teaspoon of salt
- ½ cup (106 g) granulated sugar
- 2 cups raw unsalted almonds, split
- ½ cup (170 g) butter
- 6 tbsp coconut oil
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave it unlined if you like, just be careful the granola doesn’t stick to it while cooking).
- Combine oats, salt and brown sugar in a large bowl.
- In a food processor or blender, process one cup of almonds until finely chopped, about the same as almond flour (don’t process too long or it will turn into almond butter). Pour the mixture into the bowl of oats. Finely chop half of the almonds and add them to the bowl. Toss until evenly mixed.
- Put the honey and coconut oil in a small saucepan and heat over medium-low heat until the coconut oil melts. Add vanilla and beat to combine.
- Pour the honey mixture into the dry ingredients and stir until evenly combined. Spread the granola evenly on two large, rimmed baking sheets and spread in an even layer.
- Bake the granola for 15-25 minutes, turning once or twice. Be careful so it doesn’t burn. It should smell fragrant and slightly golden. The exact cooking time depends on how crunchy you want your granola to be.
- Remove from the oven and allow the granola to cool on baking sheets before cutting and storing in an airtight container.
