Pin it
This homemade coconut oil granola turns plain breakfast into something special. The mix of toasty oats, crunchy almonds, and honey makes delicious clusters that are way better than anything from the store. When you make it yourself, you get to pick exactly what goes in while still getting that classic crunchy granola taste we all love.
I whipped up this granola one chilly weekend when I couldn't believe how much they wanted for the boxed stuff. My kitchen smelled amazing with toasty oats and sweet honey that had everyone hanging around waiting to taste it. Now we can't start our week without making a fresh batch every Sunday.
Superior Ingredient Choices
- Old-fashioned Rolled Oats: Give that classic chunky texture and pack in the nutrition
- Sliced Almonds: Add a light snap and nutty flavor throughout
- Brown Sugar: Brings deep, caramel-like sweetness when baked
- Cinnamon: Adds cozy spice notes to each handful
- Salt: Cuts through sweetness and makes all flavors pop
- Honey: Sticks everything together while sweetening naturally
- Coconut Oil: Adds a hint of tropical taste and helps everything crisp up
- Vanilla Extract: Makes the flavor richer overall
- Almond Extract: Boosts the nutty goodness
Simple Making Instructions
- Get The Oven Ready:
- Put your rack in the middle and turn oven to 300°F while you grab everything you need and line your baking sheet with parchment.
- Combine Dry Stuff:
- Throw oats, almonds, brown sugar, cinnamon, and salt in a big bowl and mix with a wooden spoon until spices look evenly spread.
- Get Liquid Ingredients Ready:
- Put honey and coconut oil in something microwave-safe and heat for 30 seconds until they're both melted. Stir in the vanilla and almond extracts.
- Mix Everything Together:
- Pour your warm honey mix over the dry stuff while you keep stirring so everything gets coated.
- First Baking Time:
- Spread it all out thin on your lined baking sheet, press down a bit, and bake for 15 minutes.
- Give It A Stir:
- Take it out and gently mix everything up, breaking apart any huge chunks.
- Finish Baking:
- Put it back in for another 15 minutes, but stir every 5 minutes until it looks golden brown all over.
- Let It Rest:
- Once it's done, don't touch it until it's totally cool on the baking sheet.
Pin it
My grandma showed me how to make granola years ago and always said you can't rush the cooling part if you want that perfect crunch. She taught me that if you're impatient, you'll end up with chewy granola instead of crispy bits.
Delightful Morning Pairings
Mix with Greek yogurt and fresh berries for a protein-packed breakfast. Scatter on hot oatmeal for an interesting texture mix. Top your smoothie bowls with it alongside sliced bananas and chia seeds.
Ways To Switch It Up
Toss in dried cherries, apricots, or cranberries after it's baked. Try different nuts like pecans, walnuts, or hazelnuts for fun new flavors. Swap the honey for maple syrup if you want it vegan. Mix in dark chocolate pieces after it's completely cool for a treat that feels like dessert.
How To Keep It Fresh
Make sure it's totally cool before you put it away. Store in a glass container that seals tight. It'll stay good at room temp for about two weeks. Freeze some in ziplock bags if you want it to last even longer.
Pin it
I'm still amazed by how useful this honey almond granola has become. What started as just a breakfast fix now shows up everywhere in my cooking from ice cream toppings to homemade energy snacks.
Frequently Asked Questions
- → Can I substitute the coconut oil in this granola recipe?
- You can totally swap out coconut oil for the same amount of melted butter or something plain like canola or vegetable oil. It'll taste a bit different but still turn out great. The coconut oil adds a light tropical touch that works really well with the honey and almonds.
- → How can I make this honey almond granola completely vegan?
- To make your granola vegan-friendly, just use maple syrup or agave instead of honey – same amount works fine. Both will stick everything together nicely and add natural sweetness, though each brings its own flavor to the mix.
- → Why shouldn't I use parchment paper when baking this granola?
- Parchment soaks up too much of the coconut oil and honey mix, which stops your granola from getting nice and crispy. A silicone mat or non-stick baking sheet lets the oils coat all the oats properly, giving you those crunchy clusters everyone loves.
- → How do I know when my honey almond granola is done baking?
- Your granola's ready when it looks light golden brown all over. Don't worry if it feels a bit soft when you take it out – it'll get much crunchier as it cools down. If you wait for it to feel crispy while still in the oven, you'll probably end up burning it.
- → What's the best way to store homemade granola to keep it fresh?
- To keep your granola tasting great, let it cool completely then put it in an airtight container away from sun and heat. In dry places, it'll stay good for about a month. Want to keep it longer? Just pop it in a freezer bag and it'll last up to 3 months.
- → When should I add dried fruits to this granola recipe?
- Always mix in dried fruits after your granola has cooled down completely. If you throw them in before or during baking, they'll likely burn or turn rock-hard. Adding them after cooling makes sure they stay soft and tasty.