Honey Almond Granola for the Table

Honey Almond Granola is the sweet, crunchy snack you’ll want on everything from yogurt to cereal to straight from the pan.

Author’s Notes

My Husband’s Favorite Granola EVER!

When we lived in Australia, my husband flew to his job site every week from Monday to Friday. Every Sunday night before he left, I’d make a big batch of this Honey Almond Granola and some Healthy Blueberry Muffins for him to take on the go.

With all the flights and long days, I wanted him to have snacks he actually enjoyed. He loved this granola so much, I’d often double the batch just to get him through the week.

And all these years later, he’s still just as obsessed! He makes a big yogurt parfait several times a week with Greek yogurt, tons of blueberries, and a generous scoop of this honey almond granola.

Ingredient Notes & Swaps

Ingredient	Notes
Oats	Use old fashioned oats. Do not use quick or steel cut.
Almonds	Swap with pecans or walnuts. Use pepitas for a nut free version.
Honey	Use maple syrup for a vegan option.
Coconut oil	Melt before measuring for accuracy.
Brown sugar	Use soft fresh brown sugar for best results.
Vanilla and salt	These boost and balance flavor. Do not skip them.
Add ins	Toasted coconut flakes and dried cranberries are great. Use your favorites.

Featured Comment

“Hi the cook! I just wanted to say you’re an absolute legend.
This is my all time favourite recipe for granola. I’ve made it every week since finding it. Thank you so much for sharing, it’s a winner! ”

– Rachel

How to Serve Honey Almond Granola

• On a yogurt bowl with fresh berries
• Sprinkled on top of smoothie or açaí bowls
• Paired with milk (like cereal)
• As a topping for vanilla ice cream
• I eat this and peanut butter granola by the handful for a quick snack

Storage

Leftovers?

• Room Temp: Airtight container in a cool, dry place for 3–4 weeks
• Freezer: Freezer-safe bag with air pressed out; lasts 3–6 months.
• Don’t refrigerate: It softens the granola and ruins the crunch.

More satisfying Snack Recipes:

Breakfast

Protein Breakfast Cookies

Desserts

Applesauce Bread

Healthy

Oatmeal Energy Balls

Honey Almond Granola Tips for Success

• Spread evenly: Keep the granola in a flat, even layer with minimal overlapping.
• Watch closely: Granola can burn fast near the end, so keep an eye on it.
• Don’t stir after baking: Let it cool completely; this helps form big clusters.
• Mix well: Whisk wet ingredients until smooth so the granola bakes and sweetens evenly.

Flavor Variations

Make this almond granola your own with these simple swaps and add-ins:

• Cherry Almond: Use dried cherries instead of cranberries.
• Coconut Chocolate: mix in mini chocolate chips after it cools.
• Other Nuts: Swap almonds for walnuts, pecans, or pistachios (chop first).
• No Coconut Flakes: Just skip it; no other changes needed.
• Add Seeds: Replace some almonds with sunflower or pumpkin seeds.
• Sweet & Salty: Sprinkle flaky sea salt on top after baking.

Ingredients

• 3 cups old-fashioned oats
• 3/4 cup sliced almonds
• 1/4 cup + 2 tablespoons honey
• 1/3 cup melted coconut oil
• 1/4 cup + 2 tablespoons light brown sugar (lightly packed)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup toasted coconut flakes
• 1/2 cup dried cranberries

Method

1. Heat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
2. In a large bowl, add oats and sliced almonds.
3. In a separate bowl, add honey, melted coconut oil, brown sugar, vanilla, and salt. Microwave in 20-second bursts until straightforward to stir. Whisk until combined.
4. Pour the honey mixture over the oat mixture. Stir with a wooden spoon until oats are well and evenly coated.
5. Spread granola in a flat, even layer on the sheet pan. Bake for 21 minutes, stirring every 7 minutes. After each stir, re-spread into a flat, even layer.
6. Remove from the oven. It may seem soft, but it will harden as it cools. Let the granola cool completely at room temperature (about 2–3 hours). Once cooled, mix in the toasted coconut flakes and dried cranberries.
7. (skippable) Here’s the secret I swear by : move cooled granola to a large freezer bag. Press out the air, seal, and freeze. Enjoy straight from the freezer; no need to thaw (it's SO good and crunchy!)