Honey Almond Granola

Honey Almond Granola

I’m not quite sure how this happened but it’s become a bit of a tradition for me to share a new granola recipe with you during the holidays.

I mean, there are worse things. Plus, it kind of makes me feel all proud up here on my high horse to share a somewhat nutritious snack in the midst of sugar overload (you know, all those recipes I’ve been posting for weeks now).

Not only is granola a perfect little snack (my favorite way is over homemade yogurt and very often, just by the handful), but it also makes a delightful gift for the holidays.

Package it up in a jar with a tag or even a cellophane bag and you’re done. One year, to only my most special of friends, I gave a jar of granola and a jar of homemade yogurt. And tried not to feel grinchly as I walked away wishing I had kept it all to myself.

While I have many granola loves in my life, this is a new favorite and I’ll tell you why.

Unlike other granola recipes I’ve made and loved, half of the almonds in this recipe are ground up and mixed in with the other ingredients which means the delicious, nutty almond flavor sneaks it’s way into all the nooks and crannies of this granola.

Perfectly sweet (meaning not too sweet) and ultra-simple to make, I have a huge container of this sitting in my pantry waiting for me to decide whether or not I’ll be gifting it or gobbling it up.

Tough holiday decisions ahead.

Honey Almond Granola

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Honey Almond Granola

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Ingredients:

  • 6 cups old-fashioned oats
  • 1 teaspoon salt
  • 1/2 cup brown sugar
  • 2 cups raw, unsalted almonds, divided
  • 1/2 cup honey
  • 6 tablespoons coconut oil
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you’d rather, just watch to make sure the granola doesn’t stick while baking).
  2. Add the oats, salt, and brown sugar to a large bowl.
  3. In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don’t process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
  4. Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
  5. Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
  6. Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn’t burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
  7. Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.
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Recipe Source: adapted just slightly from a sweet reader, Jessica S., who sent the recipe to me by way of the Lovely Little Kitchen