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American
Honey Almond Granola Breakfast
40 min total10 prep30 cook8 servings290 cal
VegetarianClassicFlexitarianContains tree nut
Crunchy clusters of oats, almonds, and seeds baked with honey and warm spices until golden and toasty. Keep a jar on hand for quick breakfasts over yogurt or with cold milk.
Ingredients
pantry
- 4 cuprolled oats
- 1 cupsliced almonds
- 0.5 cuppumpkin seeds
- 0.5 cuphoney
- 0.33 cupcoconut oil
- 1 tspground cinnamon
- 1 tspvanilla extract
- 0.75 cupdried cranberries
- 0.5 tspsalt
Steps
- Preheat the oven to 150°C/300°F and line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, almonds, pumpkin seeds, cinnamon, and salt.
- Gently warm the coconut oil and honey together until pourable, then stir in the vanilla.
- Pour the honey mixture over the dry ingredients and toss until everything is evenly coated.
- Spread the granola onto the baking sheet and press it into an even, compact layer.
- Bake for 15 minutes, then rotate the tray for even browning.
- Bake another 10–15 minutes until deep golden, watching closely at the end so it does not burn.
- Remove from the oven and let the granola cool completely on the tray without stirring.
- Once cool and crisp, break it into clusters and stir in the dried cranberries.
- Serve over yogurt or with milk, and store the rest in an airtight jar.
Tips
- Press the mixture firmly onto the tray and avoid stirring too often if you want big crunchy clusters.
- Bake low and slow, and let the granola cool completely on the tray to crisp up.
- Add dried fruit only after baking so it stays chewy instead of turning hard.
- Store in an airtight jar to keep it crunchy for up to two weeks.
