It’s a miracle that I’m posting photos along with this recipe for crunchy honey almond granola. After baking the granola, waiting patiently for it to cool, and finally breaking it into small clusters I couldn’t stop snacking on it. And by snacking on it, I mean eating it by the handful. I have a major weakness for granola and this nutty honey coated recipe is my very favorite.
There’s a good reason why I don’t usually buy cereal and why this crunchy honey almond granola is a rare treat. I have absolutely zero self-control around granola and I would have no problem eating an entire pan of this recipe. I don’t know if it’s the simplicity of eating a big bowl of crunchy granola with cold milk, but it takes me back to being a kid. It’s almost like the act of eating a bowl of cereal requires you to be in your pajamas in front of the tv watching Saved by the Bell.
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Thick rolled oats are mixed with chopped almonds, pepitas, and cinnamon and coated with melted coconut oil, honey, and vanilla to create an incredible pan of crunchy honey almond granola. The key to this recipe is to let the granola cool for as long as possible- the longer the granola cools, the better the clusters. Once the granola cools and just before enjoying a big bowl of it, toss the clusters with dried cranberries and dig in.
I prefer to use thick rolled oats for this recipe, not instant, and gluten-free oats work perfectly, as well. I love using local honey here, as well as a liquid sweetener in my cooking. If you can find local honey, use that and if you’re in Georgia, Bee Wild Honey is my favorite.
Enjoy this recipe in a bowl with cold milk, sprinkled on top of yogurt with banana slices, or eaten by the handful.
Big clusters of crunchy honey almond granola make a delicious breakfast and a wonderful snack. Serve over milk, with yogurt, or enjoy it on its own.
- 3 cups rolled oats (gluten-free, if preferred)
- 3/4 cup almonds, roughly chopped
- 1/2 cup pepitas
- 1 Tbsp chia seeds
- 2 Tbsp light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/3 cup coconut oil
- 1/3 cup honey
- 1 tsp pure vanilla extract
- 1/2 cup dried cranberries
Preheat the oven to 300° F and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the oats, almonds, pepitas, chia seeds, brown sugar, cinnamon, and salt.
Add the coconut oil to a small saucepan and heat over low until melted. Remove the saucepan from the heat and stir in the honey and vanilla extract. Pour the honey mixture over the dry granola ingredients and use a rubber spatula to stir and combine making sure all of the granola is coated evenly.
Spread the granola into a 1/2" layer on the prepared baking sheet, pressing down lightly to make even. Bake for 22 minutes, rotate the pan and bake for another 18-20 minutes until golden.
Let granola cool on the counter for at least 1 hour before breaking into clusters. Add the dried cranberries to the granola and store in a glass jar in the fridge.
Feel free to substitute different nuts, seeds, or dried fruit with whatever you prefer or have on hand.