A couple nights ago, as I was lying in bed, I could not stop thinking about granola – I know very bizarre and one would wonder why I share things like this. I already make an almond butter granola but now my thoughts were going towards honey, specifically honey and nuts.
I woke up the next morning at 6:00am and headed downstairs to start trying out new granola recipes. Let me just state that I am on vacation this week and technically should be sleeping in but if haven’t already noticed I have some issues. When a recipe gets into my head I get in this MUST MAKE NOW mindset.
I used this granola recipe, by Ellie Krieger, as a guideline and foundation. The first batch I made was good but it wasn’t “sticky” or sweet enough. With the second batch I added a little more honey and a couple tablespoons of brown sugar. It was delicious! For lunch yesterday I sprinkled a little on my Greek yogurt, added fresh strawberries, and was completely satisfied.
I only had whole raw almonds on hand so that is what I used. Next time I will probably use sliced almonds. This would help the almonds disperse better throughout the granola. I tried crushing the almonds with a meat mallet but let’s just say that did not work out.
As with any granola recipe you can substitute and add any of your favorite nuts and/or dried fruits. Just keep in mind the more you add the more the calories increase.
- 3 cups rolled oats
- 1 cup whole or sliced almonds I recommend sliced
- 2 tablespoons light or dark brown sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup honey
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- Preheat oven to 325 degrees
- In a large mixing bowl combine the rolled oats, almonds, brown sugar, salt, and cinnamon. Mix until combine.
- In a small bowl (I just used the measuring cup) combine the honey, vanilla, and almond extract.
- Pour the honey mixture over the oat mixture and stir until combined. Make sure it is all completely coated. Don’t be afraid to use your hands to really get in there.
- Spread out on a baking sheet that is completely coated with cooking spray. Bake for 25 – 30 minutes, stirring every 7-10 minutes, until it is a golden brown. Be very careful because granola can burn easily. Keep an eye on it. Let it cool completely then put into an airtight container. I use these OXO Storage Container.
Make Ahead and Freezer Cooking Instructions
Make completely, place in freezer bags or containers, and freeze. Take out of freezer and place on the counter to thaw. Granola thaws pretty quickly.
I just made this–it was super easy and quick to throw together, and is DELICIOUS! Thanks for yet another great recipe!
What is the fiber count on this recipe per serving?
Denise Cothern says
I am allergic to almonds. I have no problem substituting the nuts to pecans, but what do you suggest for the extract?
Tammy Kresge says
Using vanilla extract would work fine.
Jamee Thompson says
This is amazing! I’ve always loved granola and had no idea how simple it would be to make my own. Thanks for sharing.
funny… i was just looking for a new granola recipe to try! thanks for sharing!! 🙂
You are welcome! Enjoy!