Honey Almond Granola
30 min·American
Honey Almond Granola
Ingredients
Granola
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cups raw slivered almonds (or other nuts*)
- 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ cup melted coconut oil or olive oil
- ½ cup + 1 tablespoon honey or maple syrup
- ¾ teaspoon vanilla
- ½ cup chopped dried apricots (preferably the Blenheim variety)
- ¼ cup chopped dried cherries, cranberries, raisins or currants
Instructions
3 steps
- 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.
22 min - 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.
Progress
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