Perfect for parfaits, smoothie bowls and baked fruit, this honey almond granola requires less than 10 minutes of prep work.
It’s hard not to love cereal. Who can resist the sweet sweetness of toasted oats and honey? It’s nice to buy (especially from local sources), but lately Alex and I have had fun perfecting our own recipe. (And when I say sharpen, I mean sharpen every other night to vary each setting. I feel like some kind of granola scientist!). Luckily, the Granola Research Project came up with this Honey Almond Granola recipe.
How to make this Honey Almond Granola
Our goal for this Honey Almond Granola was a simple, easy, and healthy recipe. We also wanted to use only a natural sweetener – in this case Honey! When purchasing the honey for this recipe, try to find a local source for your honey if possible. Not only does this improve the quality of the honey, but you also support local businesses, which is important to us!
Muesli is something you can customize with any nuts, seeds, dried fruits, or sweeteners you like. The Kitchn shared a granola formula that we found particularly handy: Combine about 8 cups of dry ingredients (oats, nuts, and seeds) with 1 cup of wet ingredients (1 part oil to 3 parts sweetener), then add 1 to 2 cups add dried fruit after baking. You can use any type of dried fruit you like here: we used raisins but replaced them with dried cherries, apricots or blueberries.
Want more with almonds? We have 15 amazing almond recipes for you to try.
How do you store muesli?
If you’re going through granola as fast as we are, whip up a double batch of this Honey Almond Granola and freeze it for later. You can freeze the granola in a ziplock bag or airtight container for a few months. Just place it on your counter and wait about 10 minutes for it to reach room temperature before digging!
Related: DIY Instant Oatmeal | Instant Pot Apple Crisp Cereal
The best way to eat muesli
There are many ways to enjoy granola alongside a breakfast parfait. Here are some of our favorite ways to snack on this honey and almond granola:
- With milk– plain cereal and milk are one of life’s simplest pleasures. Top with sliced fruit if you’re really hungry.
- On a smoothie bowl— Smoothie bowls are easy to prepare and surprisingly filling. This Tart Cherry Smoothie Bowl is a great recipe to start with.
- As a garnish for baked or poached fruit– Baked fruit is an underrated dessert. It’s the perfect winter treat and requires little effort. These granola poached pears are amazing and look so much fancier than they actually are.
- Mixed into popsicles– these açaí bowl popsicles are an easy summertime treat that everyone will enjoy. The granola at the bottom of the popsicle gives the popsicle a unique texture.
- In the perfect desserts– each creamy layered treat is the perfect vehicle for a crunchy muesli. These healthy pumpkin parfaits feature granola as a simple yet elegant topping.
- With peanut butter and sliced fruit– sliced fruit can be made more filling by dipping in peanut butter and granola. The blend of textures and flavors hits the mark every time.
More Homemade Granola Recipes
Want more granola? Try our healthy muesli recipe or our crispy quinoa muesli.
This honey almond granola recipe is…
Vegetarian and gluten free. To make it vegan, use maple syrup instead of honey.
The description
Perfect for parfaits, smoothie bowls and baked fruit, this honey almond granola requires less than 10 minutes of prep work.
- ¼ cup vegetable oil
- ¾ cup Honey
- 2 teaspoons vanilla extract
- 1 teaspoon Cinammon
- ¼ teaspoon Salt
- 6 cups old-fashioned oatmeal
- 1 cup sliced almonds
- ½ cup flaked almonds
- 1½ cups raisins
- Preheat oven to 300°F.
- In a large bowl, combine ¼ cup vegetable oil, ¾ cup honey, 2 tsp vanilla extract, 1 tsp cinnamon, and ¼ tsp salt.
- Add 6 cups of rolled oats, 1 cup of chopped almonds, and ½ cup of slivered almonds. Stir well with a wooden spoon.
- Spread onto a parchment-lined baking sheet and bake until golden, about 45 minutes, removing the pan to stir every 15 minutes.
- Remove from the oven and allow to cool completely, then add 1 ½ cups of raisins to the cooled mixture. Store in an airtight container.
Remarks
To make this recipe vegan, use maple or agave syrup instead of honey.
- Category: Breakfast
- Method: Cooked
- Kitchen: American
