Almond Granola
Start your mornings right with this irresistible homemade Almond Granola, a perfect blend of wholesome flavors and crunchy textures. Made with old-fashioned rolled oats, raw almonds, and naturally sweetened with honey, this recipe boasts a satisfying nutty flavor accentuated by warm cinnamon and a hint of vanilla. Coconut oil brings a subtle richness, while dried cranberries and unsweetened coconut flakes add a pop of tartness and chewiness for a delightful finish. Baked golden brown to perfection, this granola is as versatile as it is delicious—sprinkle it over yogurt, enjoy it with milk, or simply savor it as a snack straight from the jar! Ready in under 45 minutes, this nutritious batch of granola keeps fresh for up to two weeks, making it a go-to for healthy breakfasts and on-the-go snacks. Whether you're looking for a gluten-free, naturally sweetened option or simply something irresistibly crunchy, this Almond Granola recipe is an absolute winner!
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Recipe Information
Ingredients
- 3 cups Old-fashioned rolled oats
- 1 cup Raw almonds, roughly chopped
- 0.333 cup Honey
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries
- 0.25 cup Unsweetened coconut flakes
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats and chopped almonds. Stir to distribute evenly.
In a small saucepan over low heat, warm the honey and melted coconut oil until combined and slightly runny.
Remove from heat and stir in the vanilla extract, ground cinnamon, and salt until fully blended.
Pour the honey mixture over the oats and almonds, stirring thoroughly until the dry ingredients are well coated.
Spread the granola mixture evenly onto the prepared baking sheet in a single layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking, until the granola is golden brown and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crisp as it cools.
Once cooled, stir in the dried cranberries and coconut flakes.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 320.9 g | 117% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 126.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
