Honey Almond Granola is the sweet, crunchy snack you’ll want on everything from yogurt to cereal to 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
| Ingredient | Notes |
|---|---|
| Oats | Use old fashioned oats. Do not use quick or steel cut. |
| Almonds | Swap with pecans or walnuts. Use pepitas for a nut free version. |
| Honey | Use maple syrup for a vegan option. |
| Coconut oil | Melt before measuring for accuracy. |
| Brown sugar | Use soft fresh brown sugar for best results. |
| Vanilla and salt | These boost and balance flavor. Do not skip them. |
| Add ins | Toasted coconut flakes and dried cranberries are great. 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:
Honey Almond Granola
Video
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!)
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.
I’ve only tried granola a few times and I’ve been dying to make it recently. This looks like such an awesome recipe. Love the raspberries with it, Yummmm!
Having your sister come home sounds like the best way to spend your new year 🙂 And this granola looks amazing! Love the roasted coconut and almonds! I could snack on this all day long! Happy Happy New Year, Chelsea!
This granola sounds fantastic! I, like everyone else, am compiling healthy recipes for my meal planner, and I’m totally adding this. Sounds like your New Years was super exciting! Happy 2015!
Ohhhhh this looks amazing, Chelsea! I’ve come to the point where I simply can’t eat my yogurt without some crunch texture in it, but store brand granola can get so pricey! Love how easy this is!
Twinning with the granola recipes today! I love vanilla/almond as a combination and the added coconut and honey- winning!
I had a friend who did exchange in Finland and I swear seeing the language in writing is just as cool as hearing it out!
sounds like you had a fabulous reunion with your sister!! I love that she is serving at a church mission in Finland. . that’s pretty awesome!! and this granola!!! love. . I could seriously eat this everyday this year! Here’s to a great 2015 for us all!!
That’s so awesome that you got to start your year off by seeing your best friend! I keep saying this, but… I have a feeling this is going to be a very good year 😀 And speaking of very good… this granola looks amazing. I’m seriously loving all the flavours and textures — this would be dangerous around me 😆 Pinned!
This granola looks perfect, Chelsea! I absolutely love your pictures. I can almost taste it right through my screen. Pinned!
I am in love with homemade granola, and this coconut honey almond version sounds just perfect! I discovered coconut oil in granola last summer and have never looked back! And toasted coconut is the best! Happy New Year!!
Sounds like you had a fantastic new years eve! Yummy granola!