Classic Honey Almond Granola

There’s something magical about the smell of homemade granola wafting through the kitchen—warm honey, toasted almonds, and a hint of cinnamon. This classic honey almond granola is my go-to for busy mornings, lazy brunches, and even those late-night snack cravings. It’s crunchy, slightly sweet, and ridiculously easy to make. Grab a mixing bowl and let’s get baking!

Why You’ll Love This Recipe

Homemade granola is a game-changer. Once you make it from scratch, there’s no going back to store-bought! Here’s why:

• Simpler than you think: Just stir, bake, and enjoy. No fancy techniques—just pure deliciousness.
• Customizable: Add your favorite nuts, dried fruits, or even a pinch of sea salt for an extra flavor boost.
• Healthier than store-bought: No weird preservatives, just wholesome ingredients you can feel good about.
• Perfectly crunchy: This granola bakes up crisp and golden, never soggy or overly sweet.
• Great for meal prep: Make a big batch, and enjoy it all week long over yogurt, as a cereal, or straight from the jar.

Ingredients Breakdown

Essentials

Pro Tips

• Use raw almonds for a fresher taste—roasting happens in the oven!
• For extra crunch, add in pumpkin seeds or chia seeds before baking.
• Let the granola cool completely before breaking it apart for those lovely clusters.

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix it up. In a large bowl, combine oats, almonds, cinnamon, and salt.
3. Sweeten the deal. In a separate bowl, whisk together honey, melted coconut oil, and vanilla extract.
4. Bring it together. Pour the honey mixture over the oat mixture and toss until everything is well coated.
5. Bake it. Spread the granola evenly on the baking sheet and bake for 20-25 minutes, stirring halfway to ensure even toasting.
6. Cool completely. Once golden brown, remove from the oven and let cool before stirring in dried fruit (if using).
7. Store and enjoy. Transfer to an airtight container and savor it throughout the week!

Chef’s Tips and Tricks

• Crispier granola: Don’t overcrowd the pan—spread the mixture in an even layer for the best crunch.
• Want clusters? Press the mixture down lightly with a spatula before baking, and don’t stir too much while it cools.
• Stay golden: Bake until lightly golden—granola continues crisping up as it cools.

Recipe Variations and Serving Suggestions

• Nut swap: Try pecans, walnuts, or cashews in place of almonds.
• Chocolate lovers: Stir in chocolate chips after the granola has cooled.
• Spice it up: Add a pinch of nutmeg, pumpkin spice, or even a bit of cocoa powder.
• Enjoy it: Serve over yogurt, smoothie bowls, or as crunchy cereal with milk.

FAQs

How long does homemade granola last?

Stored in an airtight container, it stays fresh for up to 2 weeks at room temperature.

Can I make this granola gluten-free?

Absolutely! Just use certified gluten-free oats.

Can I substitute maple syrup for honey?

Yes! Maple syrup adds a slightly deeper flavor but works just as well.

Recipe Card

Now it’s your turn—grab a bowl, make this granola, and let me know what you think! Share your creations on Instagram and tag @TheKitchensAid so I can see (and drool over) your delicious results. Happy baking!