Published: October 9, 2019Updated: October 17, 2019Author:Jenn Laughlin
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This easy Honey Almond Granola is crazy tasty, naturally sweet, and can be made with any extra mix-ins your heart desires such as dried fruit, flaked coconut, or even chocolate chips!
Today I’m keeping things short and sweet.
There’s not time to ramble when we have granola to make!
Easy Honey Almond Granola
This easy peasy granola features sweet honey, nutty almonds, and crispy baked oats for the ultimate snack!
Use it for a tasty trail-mix or pile a scoop on top a creamy bowl of yogurt.
go go gadget granola!
Consider this an easy peasy base recipe for all your favorite mix-ins. You can keep it super simple and make it as written (because it’s oh so delicious as is) or go nuts with the extras.
Walnuts, pecans, sunflower seeds… have at it! You can also add dried fruit to the granola after baking (if you add it before it kind of overcooks a little, no bueno) – dried cranberries, raisins, dried cherries, and dried apricot are all super tasty options.
I’m also a huge fan of adding things like chocolate, shredded coconut, and sometimes a little peanut butter or pumpkin spice for good measure – all is fair in love and granola.
For a super sticky granola that breaks off in glorious clusters, skip stirring at the halfway point and simply rotate the pan. Then, after cooling, break the granola apart into large clusters or sheets.
Honey Almond Granola
This easy Honey Almond Granola is crazy tasty, naturally sweet, and can be made with any extra mix-ins your heart desires such as dried fruit, flaked coconut, or even chocolate chips!
Pre-heat oven to 300° Fand move the center rack up a level so it's on the second level/rack from the top.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl, whisk together coconut oil, honey, maple syrup, vanilla, honey, salt, cinnamon, and ginger. Add your oats, sliced almonds, and pepitas andfold the mixture together.
Transfer granola onto parchment-paper lined baking pan.
Flatten the mixture into an even layer with a silicone spatula, adding pressure so the granola is nice and compact. Bake for 20 minutes, then rotate the pan (180 degrees) for even toasting and stir the granola. Bake for an additional 10-15 minutes or until golden and crispy.
Ovens vary from home to home so just keep an eye on it and yank once it's your degree of goldenperfection!
Once you remove your granola from the oven, allow it to cool on the baking sheet until completely cooled. This will give it some time to get that signature crunch we all know and love! (Granola won't fully crisp until it cools)
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras and swaps. Enjoy!
If you get a chance to try this easy peasy honey almond granola recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
hungry for more?
Get your brunch on with a pan of this Cheesy Roasted Potato Breakfast Bake.
Looking for more breakfast and brunch favorites? Try my Almond Blueberry Scones and/or Double Chocolate Banana Muffins — we’re crazy for them!
Or you can lighten up with speedy, sip-and-go smoothie like my Tropical Mango Kale Smoothie. SO GOOD!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
The key ingredient is egg whites, which act as a glue, binding all those nutritious ingredients together into crispy chunks of goodness. It also helps to press the granola down on the baking sheet to stick everything together before baking. When baking, only stir if necessary to keep the edges from burning.
Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.
Less added sugar: Many store-bought granolas contain a lot of added sugars (think: white refined sugar, brown sugar syrup, tapioca syrup, high-fructose corn syrup), which can impact your health and weight loss goals if eaten in excess. By making your own granola, you have the power to sweeten it the way you like.
Chia seeds are often praised for their binding powers. In fact, they secure ingredients so well that they can even be used as an egg replacer. Adding just a spoonful of chia seeds to your favorite granola bar recipe will make a huge difference in its texture.
You need to stir the granola as it bakes to encourage even toasting. But, about halfway through the total bake time, just let it be. As the sugars caramelize, they cause the ingredients to stick together and eventually form those oh-so-desirable clusters.
Check the ingredient list, avoiding products that list sugar or sweeteners —including natural sweeteners like honey — within the first few ingredients. Instead, the first few ingredients should be whole foods, such as oats, nuts, seeds, and dried fruit. You may also want to look for varieties high in protein and fiber.
Sugar varies by brand, but one example is a popular brand of low-fat granola, which packs more than 1 tablespoon of added sugar per serving. To know for sure, scan the ingredient list for sugars like honey, maple syrup, brown rice syrup or molasses.
Most granola recipes add the nuts in the beginning and the nuts just cook too long and become bitter. Also cooking at a low temperature means there is no constant stirring like most recipes. You only stir when you add the nuts and coconut.
Tahini. Created from sesame seeds ground into a paste with salt and oil, the nut-free alternative tahini is a common element in many Middle Eastern cuisines. ...
Making your own granola bars can be cheaper than buying pre-packaged ones, especially if you buy ingredients in bulk. I often buy old fashioned oats, seeds, chia seeds, and flaxseed in bulk which is cheaper than buying the smaller packages.
Not only can you transform that soggy, chewy granola back to being blissfully crunchy, but it's easier than you might think. All it takes is spreading the granola in a single layer on a rimmed baking sheet and heating it in a 400 degree oven for five minutes — essentially re-baking it.
Which One Is Better for Breakfast? Both oatmeal and granola make for a healthy, nutritious breakfast, but the winner for us is granola—the added nuts, seeds, and dried fruits give you a source of fiber and healthy fats that oatmeal can't quite compete with.
When stored properly at room temperature, fresh homemade granola can last for up to four weeks. Preserve its quality by letting it cool completely before storing. Packing it while it's warm leads to condensation and, consequently, unnecessary moisture.
While the oats and nuts bake, you can make the sticky glue that holds our bars together. You'll melt butter, honey, and brown sugar in a saucepan and simmer until the sugar dissolves. Mix this sticky mixture with the toasted oats and nuts.
But really, add a beaten egg white -- make sure it's foamy and frothy -- to your granola after you've mixed it all together. The protein in the egg will help bind the oats together, creating addictive morsels. (Shhh: it's the secret to Deb Perelman's Big Cluster Maple Granola.)
A Hot Oven Is the Secret to Reviving Stale Granola
You'll want to be sure to avoid piling up the granola, so if you've got a lot, it's best to grab a second baking sheet. Once the granola cools completely, it'll have that crispy crunch again.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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