I have fallen in love with making this Honey Almond Granola. I mix gluten-free rolled oats, chopped raw almonds, and coconut oil together with raw honey, vanilla extract, and salt to create a subtly sweet crunchy treat. Perfect for small batches, it offers a truly delightful twist on traditional granola.

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I’ve always loved how simple ingredients can come together to create something unexpectedly delicious. I recently tried my hand at this honey almond granola recipe and it quickly became one of my favorites.

This granola is subtly sweet and crunchy and it’s made with 2 cups gluten-free rolled oats, 1 cup of roughly chopped raw almonds, 1/2 cup raw honey, 1/3 cup melted coconut oil, 1/2 teaspoon vanilla extract and a pinch of salt. When I mixed these together I felt like I was inventing a new twist on a classic healthy snack that brings in a bit of that honey granola vibe I adore.

Every bite gives you that perfect balance of nutty flavor and natural sweetness. I think it’s an ideal small batch recipe that you can whip up to keep on hand for a quick snack or to use in other recipes.

Enjoy trying it out and tweaking it to your taste.

Why I Like this Recipe

I really love this recipe for several reasons:

1. I love how it’s gluten-free which makes me feel good about what I’m eating. It’s nice knowing that I can enjoy a crunchy snack without worrying about gluten issues.
2. I like how the natural sweetness from the raw honey and the creamy coconut oil mix together. It makes the granola taste really balanced even if it’s not super sweet.
3. I appreciate how simple the recipe is to follow. I can just mix everything up, bake for a bit, and end up with a tasty snack in no time.
4. I enjoy that the almonds and oats give it a satisfying crunch that makes it perfect for breakfast with yogurt or just as a quick snack whenever I feel like it.

Ingredients

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Gluten-free rolled oats are packed with fiber and complex carbs to keep you full longer
Raw almonds add healthy fats and protein with a satisfying crunch that boosts heart health
Raw honey is nature’s sweetener, offering rich flavor and natural antioxidants to brighten every bite
Coconut oil adds a smooth tropical richness and healthy fats that help bind the granola together
A dash of vanilla extract intensifies the flavor and brings a warm inviting aroma
A pinch of salt deepens the flavors making everything taste even more balanced

Ingredient Quantities

2 cups gluten-free rolled oats

1 cup raw almonds, roughly chopped

1/2 cup raw honey

1/3 cup coconut oil, melted

1/2 teaspoon vanilla extract

1/4 teaspoon salt

How to Make this

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1. Preheat your oven to 325°F and line a baking sheet with parchment paper.

2. In a large bowl, mix the gluten-free rolled oats, roughly chopped raw almonds, and salt.

3. In a small saucepan or microwave-safe bowl, melt the coconut oil.

4. Once melted, add the raw honey and vanilla extract to the coconut oil and stir until well combined.

5. Pour the wet mixture over the oats and almonds and mix well so that everything gets evenly coated.

6. Spread out the mixture onto the prepared baking sheet in an even layer.

7. Bake in the preheated oven for about 20 to 25 minutes, stirring once halfway through so it browns evenly.

8. Remove the granola from the oven when it reaches a light golden colour and let it cool completely, as it will keep crunchy once cooled.

9. Once cooled, break it into clusters or chunks for your perfect small batch granola snack.

10. Store your honey almond granola in an airtight container for up to a week and enjoy it with yoghurt or milk whenever you like!

Equipment Needed

1. Oven – need to preheat it to 325°F
2. Baking sheet – to place the granola mixture on
3. Parchment paper – used to line the baking sheet
4. Large mixing bowl – for combining the oats, almonds, and salt
5. Small saucepan or microwave-safe bowl – to melt the coconut oil
6. Spoon or spatula – for stirring the melted oil with honey and vanilla
7. Measuring cups and spoons – to measure out all the ingredients correctly
8. Cooling surface – like a clean counter or rack, to let the granola cool completely
9. Airtight container – for storing the granola after it has cooled completely

FAQ

Q: Can I use other nuts instead of raw almonds?

A: Sure, you can swap almonds for walnuts or pecans. The flavor might change a bit but it'll still be delish.

Q: Is this granola gluten free?

A: Yep its gluten free because we use gluten-free rolled oats. Just make sure any extra add-ins you want to use are also gluten free.

Q: How should I store the granola?

A: Store it in an airtight container at room temperature for up to a week, or you can freeze it for longer storage. Just be careful not to leave it out in a humid place.

Q: Can I substitute the honey if I want to make it vegan?

A: Yes, you can use maple syrup or agave nectar in place of raw honey. The texture might be a little different but it still tastes great!

Q: Can I add extra flavors or items like dried fruits?

A: Absolutely, you can mix in some dried fruits or even some cinnamon after baking. Just add them after the granola is done so they dont burn.

Honey Almond Granola Recipe Substitutions and Variations

If you’re out of gluten-free rolled oats, you can try switching them with quinoa flakes for a different texture.
Raw almonds can be replaced with walnuts or pecans if you prefer another nutty flavor.
If raw honey isn’t available, maple syrup works pretty well as a substitute.
Don’t have coconut oil? Melted butter or avocado oil is a good option instead.
You can swap vanilla extract with almond extract (use about half the amount) for a unique twist.

Pro Tips

1) Make sure you stir the granola at least once during baking; sometimes the edges can get way darker than the center if you dont mix it up enough.
2) If you wanna mix in extra flavors like a pinch of cinnamon or nutmeg, do it right after you take it out of the oven so the spices stick to the warm granola.
3) Spread the mixture really thin on your pan—if it’s clumped together too thickly, the center might not crisp up as nicely as the rest.
4) Let the granola cool completely before storing it; if you put it in a container while its still warm, it can get a bit soft and lose that nice crunchy texture.

Honey Almond Granola Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

218

kcal

Equipment: 1. Oven – need to preheat it to 325°F
2. Baking sheet – to place the granola mixture on
3. Parchment paper – used to line the baking sheet
4. Large mixing bowl – for combining the oats, almonds, and salt
5. Small saucepan or microwave-safe bowl – to melt the coconut oil
6. Spoon or spatula – for stirring the melted oil with honey and vanilla
7. Measuring cups and spoons – to measure out all the ingredients correctly
8. Cooling surface – like a clean counter or rack, to let the granola cool completely
9. Airtight container – for storing the granola after it has cooled completely

Ingredients

2 cups gluten-free rolled oats
1 cup raw almonds, roughly chopped
1/2 cup raw honey
1/3 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, mix the gluten-free rolled oats, roughly chopped raw almonds, and salt.
In a small saucepan or microwave-safe bowl, melt the coconut oil.
Once melted, add the raw honey and vanilla extract to the coconut oil and stir until well combined.
Pour the wet mixture over the oats and almonds and mix well so that everything gets evenly coated.
Spread out the mixture onto the prepared baking sheet in an even layer.
Bake in the preheated oven for about 20 to 25 minutes, stirring once halfway through so it browns evenly.
Remove the granola from the oven when it reaches a light golden colour and let it cool completely, as it will keep crunchy once cooled.
Once cooled, break it into clusters or chunks for your perfect small batch granola snack.
Store your honey almond granola in an airtight container for up to a week and enjoy it with yoghurt or milk whenever you like!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.