Ultimate Honey Almond Granola Crunch for Radiant Mornings
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author:admin
Total Time:45 minutes
Yield:12 servings
Diet:gluten-free option, dairy-free option
Description
Discover Honey Almond Granola for radiant mornings a crunchy wholesome boost that fuels energy and invites a delicious everyday moment today
Ingredients
Old-fashioned rolled oats, 4 cups (320 g) — Toasted lightly to bring out a nutty flavor and help them cling to the sweet glaze.
Slivered almonds, 1 cup (140 g) — They toast up golden and offer satisfying crunch; substitute with chopped hazelnuts or pecans if you like.
Sunflower seeds or pumpkin seeds, 1/2 cup (60 g) — Optional for extra crunch and a nut-free option when needed.
Honey, 1/3 cup (113 g) — Provides sweetness and binds the granola; swap in maple syrup for a vegan version.
Neutral oil (avocado, canola, or light olive), 3 tablespoons (45 ml) — Helps clusters form and keeps everything evenly coated.
Ground cinnamon, 1 teaspoon — Adds warmth; a pinch of nutmeg or cardamom can be swapped in for variation.
Salt, 1/2 teaspoon — Balances sweetness and enhances toasty notes.
Vanilla extract, 1 teaspoon — Brings all the aromas together and rounds the sweetness nicely.
Optional mix-ins after baking: dried fruit (raisins, cranberries, or chopped apricots), 1/2 cup; shredded coconut, 1/2 cup; dark chocolate chips, 1/2 cup.
Instructions
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment for easy removal and clean-up.
In a large bowl, combine oats, almonds, seeds (if using), cinnamon, and salt. Toss until evenly distributed and fragrant.
In a small saucepan, warm honey and oil together over low heat just until smooth and fluid. Stir in vanilla extract off the heat.
Pour the warm honey-oil mixture over the dry ingredients. Stir with a wooden spoon until every oat and nut is lightly coated and glossy.
Spread the mixture in an even, compact layer on the prepared sheet. For chunkier clusters, press down gently with the back of a spatula.
Bake for 15–20 minutes, then rotate the pan and bake another 5–10 minutes until edges are golden and the aroma is irresistible. Keep an eye on it to prevent scorching.
Remove from the oven and let cool completely on the sheet; it will harden into crunchy clusters as it cools. If using dried fruit, fold it in after cooling to avoid burning.
