Honey Almond Granola -

Honey Almond Granola

This homemade honey almond granola is naturally sweetened, and so much better-tasting and better for you than store bought. It's easy to make for healthy breakfasts all week!

Course Breakfast, Breakfast/Brunch

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 241kcal

Author Ann Otis

Equipment

1 half sheet pan

Ingredients

1 tablespoon flaxseed meal
2 tablespoons water
3 cups old-fashioned rolled oats
½ cup unsweetened shredded coconut
1 cup raw chopped, slivered, or sliced almonds
½ cup honey or maple syrup
2 tablespoons olive oil
1 tablespoon vanilla bean paste or vanilla extract
½ teaspoon kosher salt

US Customary - Metric

Instructions

Preheat the oven to 275F and line a large baking sheet with a silicone mat or parchment paper.
In a small bowl, combine the flaxseed and water and set aside.
In a large bowl, stir together the rolled oats, shredded coconut, and almonds until well combined.
In a small bowl, whisk together the honey, oil, vanilla bean paste, and salt
Add the honey mixture to the oat mixture, along with the flaxseed mixture and stir until very well combined.
Spread the granola evenly onto a baking sheet and transfer to the preheated oven. Bake for 50-55 minutes, flipping it once halfway through, and breaking it up as little as possible. Press it down a little with the spatula after flipping to maximize clustering.
When your granola is lightly browned and feels mostly dry to the touch (it can still be a little sticky, it will dry more as it cools), transfer the baking sheet to a cooling rack and allow it to cool completely.

Video

Notes

Storage Instructions

Once the honey almond granola has cooled down, transfer it to an airtight container and store at room temperature. It should remain fresh for up to two weeks.

Nutrition