Oh, the simple joys of a kitchen filled with the warm, nutty aroma of homemade granola—it’s like a comforting hug on a lazy Sunday morning. This honey almond granola recipe isn’t just a treat; it’s an experience, a crunchy, golden delight that makes me want to dance in my PJs. Imagine sprinkling this over a creamy yogurt or just munching it straight from the jar while binge-watching your favorite series.
Steps
- Preheat your oven to 350°F (175°C) and prepare a half-sheet pan with parchment paper. In a large bowl, mix together the oats, slivered almonds, salt, cinnamon, and ground ginger until evenly combined.
- Add the melted coconut oil, honey, and vanilla to the oat mixture. Stir everything well to ensure the oats are thoroughly coated. Spread the mixture evenly on the prepared pan.
- Bake the granola for 22 to 26 minutes, stirring halfway through to ensure even baking. Keep a close watch during the last few minutes to prevent over-browning, as honey can cause it to brown quickly.
- Allow the granola to cool completely before mixing in the chopped dried apricots and cherries. Store the finished granola in an airtight container at room temperature for up to 2 weeks, or freeze it for longer storage.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cups raw slivered almonds (or other nuts*)
- 1 teaspoon fine-grain sea salt (use ¾ teaspoon if using table salt)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ cup melted coconut oil or olive oil
- ½ cup plus 1 tablespoon honey or maple syrup
- ¾ teaspoon vanilla extract
- ½ cup chopped dried apricots (preferably Blenheim variety)
- ¼ cup chopped dried cherries, cranberries, raisins, or currants
FAQ
- Can I make this Honey Almond Granola recipe gluten-free?
- Yes, you can make the granola gluten-free by using certified gluten-free old-fashioned rolled oats.
- What can I use as a substitute for honey in this granola recipe?
- You can use maple syrup instead of honey to make the granola vegan or if you prefer a different sweetener.
- How should I store the granola, and how long will it last?
- Store the granola in an airtight container at room temperature for 1 to 2 weeks. For a longer shelf life, keep it in the freezer.
- Can I use different nuts or seeds in this granola recipe?
- Absolutely, you can substitute the almonds with other nuts like pecans or walnuts. If using small nuts or seeds like sunflower seeds or pepitas, stir them in halfway through the baking process.
- Why does the granola brown more quickly with honey?
- Honey tends to brown faster than other sweeteners like maple syrup, so it’s important to keep an eye on the granola during the last few minutes of baking to prevent it from over-browning.
Tips
- Monitor Browning: Since honey can cause granola to brown faster than other sweeteners like maple syrup, keep a close watch on your granola during the final minutes of baking to prevent it from burning.
- Cool Before Adding Fruit: Allow the granola to cool completely before mixing in dried fruits such as apricots or cherries. This helps maintain the crispness of the granola and prevents the fruit from becoming too sticky.
- Storage for Longevity: For extended freshness, store your granola in an airtight container at room temperature for up to two weeks. Alternatively, keep it in the freezer to prolong its shelf life and retain its delightful crunch.
- Adapt to Dietary Needs: To make this recipe vegan, simply swap out honey for maple syrup. This provides a suitable alternative without compromising on sweetness.
Equipment
- Half-Sheet Pan – A high-quality baking sheet for roasting the granola.
- Parchment Paper – To line the baking sheet and prevent sticking.
- Large Mixing Bowl – For combining all the granola ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients like oats, oil, and spices.
