Honey Almond Granola
A simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack. Recipe yields 8 to 9 cups of granola.
Ingredients
- 4 cupsold-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cupsraw slivered almonds (or other nuts*)
- 1 teaspoonfine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ¼ teaspooncinnamon
- ¼ teaspoonground ginger
- ½ cupmelted coconut oil or olive oil
- ½ cuphoney or maple syrup (1/2c + 1tbsp)
- ¾ teaspoonvanilla
- ½ cupchopped dried apricots (preferably the blenheim variety)
- ¼ cupchopped dried cherries, cranberries, raisins or currants
Directions
- 1
Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
- 2
Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 26 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.
- 3
Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.