Honey Almond Granola

This Honey Almond Granola is delicious and incredibly easy to prepare. It's made with simple everyday ingredients and naturally sweetened with honey. Perfect for breakfast or a quick snack.

If you've never made your own granola, you're in for a treat with this honey almond granola. It's ridiculously easy to make, and it tastes way better than the store-bought kind.

It's also much better for you, especially when store-bought granola is notorious for being loaded with sugar. This granola is naturally sweetened with a couple of tablespoons of honey, which can easily be substituted for maple syrup or rice malt syrup if you'd prefer.

And it only takes 25 minutes to throw together. I love sprinkling this healthy granola on top of some Greek yoghurt or a smoothie bowl, but it's also great on its own with some milk.  

My friend Sarah, who usually buys granola from the health food store, messaged me after trying this recipe: "I don't think I can go back to store-bought after this. It's perfectly crunchy and not overly sweet. My kids actually fought over the last handful."

WHY I LOVE THIS CRUNCHY GRANOLA RECIPE

I first tried making this granola after stumbling into my kitchen one morning, craving a granola bar, but without preservatives or extra sugar. I raided the pantry: oats, almonds, honey, and tossed in chia for texture. Twenty-five minutes later, I tried a cluster fresh from the oven, and it was life-changing. Now it's my go-to snack and breakfast base.

• Naturally sweetened: no refined sugar needed
• Uses pantry staples I always have on hand
• Fast and easy: 25 minutes, one tray
• Nutritious: oats, almonds, and chia support lasting energy
• Customizable: swappable add-ins to suit your taste

For more on granola's health benefits, see this article from WebMD.

A LITTLE BACKGROUND ON HOMEMADE GRANOLA

Granola gained popularity in the 1960s as a health food staple for outdoor enthusiasts and the natural-food movement. It originally blended oats, nuts, seeds, and honey or syrup, then baked until crispy.

Today, making granola at home gives you complete control over ingredients, allowing you to avoid excessive sugar and artificial additives. Learn more about its origins and evolution from this article on Fit&Flex.

INGREDIENTS

Here's what you need to make your own homemade granola (measurements are in the full recipe at the bottom of this post)...

• Traditional Rolled Oats - Also known as old-fashioned oats.
• Almonds - OR you could use your favourite nut instead.
• Chia Seeds
• Cinnamon
• Salt
• Honey - OR you could use maple syrup or rice malt / brown rice syrup instead. 
• Vanilla Extract
• Coconut Oil 

INSTRUCTIONS

Preheat oven to 160C / 320F.

Add all the ingredients together in a large bowl and mix well to combine. Don't be afraid to use your hands—sure, it's sticky and a little messy, but it gets the job done!

Cover a tray with baking paper and spread the mixture into a thin layer on top.

Bake for 10 minutes, then give it a good stir and bake for another 10 minutes, or until the mixture is golden. Watch carefully here, you don't want it to burn.

Take it out of the oven and leave it on the tray to cool fully before using.

HOW TO STORE EASY HOMEMADE GRANOLA

With years of making and gifting this recipe, I've learned the best ways to keep it fresh:

Reheating: If soggy, pop in a 150°C/300°F oven for 5–7 minutes to re-crisp.  

Room temperature: Allow the granola to cool fully, then pop it in an airtight glass jar or container and store at room temperature for up to 2 weeks. 

Freezer storage: Freeze in a sealed container or jar for several months. Defrost at room temperature before using.

TOP TIPS FOR THIS HEALTHY GRANOLA RECIPE

• Be careful not to burn the granola. The oats brown really fast, so keep an eye on them as they cook. 
• Be sure to use traditional rolled oats, also known as old-fashioned oats. Quick oats or steel-cut don't work in this recipe. 
• Play around with your own variations of favourite nuts and sweeteners.
• Have an air fryer? Try this Air Fryer Granola next!

SERVING SUGGESTIONS FOR HOMEMADE HONEY ALMOND GRANOLA

I make this granola in double batches because we go through it so fast. My kid loves grabbing a handful straight from the jar, and I often pack it in snack bags for car rides or work days. The texture holds up beautifully, and the flavor gets better after a day or two. Here are my favorite ways to serve it:

• Spoon over Greek yoghurt with fresh berries: A classic. I love the contrast between cold, creamy yoghurt and the crunchy clusters. Blueberries or strawberries work best.
• Add to smoothie bowls for crunch and protein: I use it on top of my banana spinach smoothies for that satisfying crunch. It balances out the creamy texture perfectly.
• Pack in a jar for travel-friendly trail mix: Mix in a few dark chocolate chips, coconut flakes, or dried cherries for an easy trail mix when we're heading to the park or on a trip.
• Use as a topping for baked apples, pudding, or ice cream: For a quick dessert, I warm a sliced apple in the microwave and top it with granola and a drizzle of almond butter. The granola also adds crunch to vanilla ice cream or chia pudding.
• Stir into warm porridge for texture and flavor: A spoonful on hot oats gives you that nice mix of soft and crunchy. It's especially good with a swirl of almond butter.

TROUBLESHOOTING TIPS FROM MY EXPERIENCE

I've cooked countless batches of this honey almond granola; at this point, I could probably make it with my eyes closed. But in those early days, I made every mistake you can think of. Burned oats, soggy clusters, weird textures. You name it, I've seen it. Through trial and error, I've figured out exactly what works and what doesn't. Here's how to fix the most common issues:

• Burning edges? Baking time or heat was too high. Lower the oven temperature or stir more frequently.
• Clusters didn't form? The binder (honey and oil) wasn't mixed well. Stir thoroughly and press mixture evenly before baking.
• Granola is too hard? Let it cool before handling (it's hard when hot). Also, reduce baking time slightly.
• Dry texture? Add a few extra teaspoons of honey or a splash of oil before baking.

SUBSTITUTIONS FOR HOMEMADE GRANOLA

Over the years, I've made this granola for all kinds of diets: vegan friends, gluten-free brunches, and nut-free lunchboxes. The beauty of this recipe is how flexible it is. You can easily adapt the base to suit your dietary needs or whatever ingredients you have on hand.

• Nut-free: Replace almonds with pumpkin seeds or sunflower seeds.
• Vegan: Use maple syrup instead of honey.
• Oat-free: Use puffed rice or quinoa flakes.
• Flavor boost: Add cocoa powder, dried fruit, or coconut flakes after baking.

NUTRITION INFORMATION

As a home cook who's tested this granola dozens of times, I care about what goes into every batch, especially if you're making this for kids, a post-workout snack, or as part of a balanced breakfast. Here's a general idea of what you'll get per ½ cup serving:

• Calories: 230
• Protein: 5 g
• Fat: 11 g
• Carbohydrates: 26 g
• Sugar: 7 g (naturally from honey or maple syrup)
• Fiber: 4 g
• Iron: 1.3 mg
• Magnesium: 45 mg
• Vitamin E: 3 mg

Remember, if you tweak the recipe (e.g., using Power Crunch or Rice Krispies for texture), the nutrition will shift slightly.

📌 For more accurate nutrition breakdowns, I recommend using a tool like Verywell Fit's Recipe Nutrition Calculator. It's free, easy to use, and lets you plug in any changes.

FAQs

MORE TASTY BREAKFAST RECIPE INSPIRATION

• Healthy Banana Pancakes
• Sweet Potato Rosti
• Banana Porridge
• Banana Maple Steel Cut Oats
• Protein Pancakes
• OR see all Breakfast Recipes

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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First Published February 5, 2018. Updated July 08, 2025 with new information, no changes to the cooking instructions.