Honey Almond Granola


I love this simple Honey Almond Granola! Homemade Granola is so easy to make and it’s so customizable based on what you like. I’ve shared a Chocolate Almond Granola, Maple Pecan Granola, no added oil granola, Coconut Granola, Maple Pecan Granola, 4 Ingredient Peanut Butter Granola, Pumpkin Granola, and now here we are with this ever so delicious Honey Almond Granola!

Honey Almond Granola | Cooking Classy

Honey Almond Granola | Cooking Classy

This is the perfect morning treat or midday snack that goes perfectly with yogurt and fresh fruit. It’s sweet and crisp and perfectly golden and toasty. If you’d like you can cut back on the sweeteners a little but it might not crisp or clump together as well, but at least it would be a little healthier. I like it this sweet though because I like to add it to plain Greek yogurt that has just a hint of honey, it helps balance out that tangy tartness. It also goes well with plain yogurt layered as a parfait with a very lightly sweetened fresh blueberry sauce, that blueberry honey almond combo is meant to be. Try this (and all the previously mentioned granola recipes) soon so you can stop paying those high prices for the store bought stuff. Plus fresher is better!

Honey Almond Granola | Cooking Classy Honey Almond Granola | Cooking ClassyHoney Almond Granola | Cooking Classy
Honey Almond Granola | Cooking Classy Honey Almond Granola | Cooking Classy Honey Almond Granola | Cooking Classy


Honey Almond Granola


  • 3 cups (270g) rolled oats (don't use quick oats)
  • 1 cup (150g) almonds, chopped
  • 1/3 cup (36g) ground flax seeds
  • 1/4 cup (58g) coconut oil, melted and cooled slightly
  • 1/3 cup (110g) honey
  • 1/3 cup (77g) packed light-brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 large egg white
  • 1/4 tsp fine sea salt


  1. Preheat oven to 325 degrees (if your oven cooks hot be sure to decrease the temperature as needed or the granola will burn. I recommend using an oven thermometer when baking. I always have to reduce my oven by about 15 degrees to get the right temp). Line a rimmed 18 by 13-inch baking sheet with parchment paper, set aside.
  2. In large mixing bowl lightly toss together oats, almonds and ground flax seeds. In a medium mixing bowl whisk together coconut oil, honey, brown sugar, vanilla extract, almond extract, egg white and salt until very well blended. Pour honey mixture over oat mixture and toss well until evenly coated. Pour oat mixture onto prepared baking sheet and spread into an even layer.
  3. Bake in preheated oven 13 minutes, remove from oven and flip granola with a spatula and spread back into an even layer. Continue to bake until granola is just lightly golden brown, about 12 - 17 minutes longer (it won't be crisp until it cools, to check for doneness you can place a small piece in the freezer for about a minute or two and see if it becomes crisp. If it doesn't pop the granola back into the oven for a few minutes. After the granola has cooled for about a minute I like to press down on the granola with my hands while it's still warm, I think it helps it clump together more). Let it cool completely, break into clumps then store in an airtight container.
  4. Recipe source: adapted from my Coconut Granola


  • Sara @ Last Night’s Feast: loving this recipe! January 22, 2017 at 7:27am Reply

  • Paige: This looks incredible! I need this now!

    Paige Flamm
    The Happy Flammily
    http://bit.ly/2jEd6V2 January 23, 2017 at 2:07pm Reply

  • Laura | Tutti Dolci: So pretty, Jaclyn! This is my dream bowl of granola :) January 23, 2017 at 3:41pm Reply

    • Jaclyn: Thanks Laura! You’re always so nice! January 24, 2017 at 9:12pm Reply

  • Ruth: This looks so yummy Jaclyn! January 25, 2017 at 8:36am Reply

    • Jaclyn: Thanks Ruth! January 25, 2017 at 10:05am Reply

  • Erika: I’ve been meaning to try baking my own granola. Going to grab some Marshall’s honey at the farmers’ market tomorrow and try this! January 28, 2017 at 9:05am Reply

    • Jaclyn: I hope you love it Erika! January 28, 2017 at 11:32am Reply

  • Olivia McIntyre: How much would this recipe feed? March 19, 2017 at 7:08pm Reply

    • Jaclyn: Probably about 8. March 19, 2017 at 9:32pm Reply

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