There is something about a jar of homemade granola on the counter that just makes the whole kitchen feel more intentional. Like you have your life together in the best possible way. And this honey roasted almond granola is the reason we always have one.
Six ingredients. Thirty minutes. And the result is this deeply golden, perfectly crunchy granola with whole almonds that get this gorgeous honey roasted quality in the oven — slightly caramelized, nutty and warm. The honey does something to the almonds specifically that you just cannot replicate with any other sweetener. It coats every oat and nut and pepita and roasts everything together into the most beautiful deep amber color. Store bought granola never looks like this.
I started making a batch of this every week and honestly it has become one of those non-negotiable kitchen staples. It goes on our yogurt bowls every single morning, it is the topping that makes the strawberry chia jam swirl yogurt bowl SO good and it is the granola I reach for on the strawberry chia jam oat squares. Once you have a jar of this in your kitchen you will find yourself putting it on everything.
The olive oil is the secret that most people do not expect. It keeps the granola light and crispy rather than heavy and dense — and that toasty quality it adds alongside the honey is exactly what makes this taste like something from a cafe rather than a bag from the grocery store.
What You Need
Six ingredients. Makes one full quart mason jar.
- 3 cups rolled oats
- 1 cup whole raw almonds
- ½ cup pepitas
- 3 tbsp olive oil
- 3 tbsp raw honey
- 1 tsp cinnamon
- ½ tsp vanilla extract
- Pinch of salt
Sweet Tip 🍈: I always use organic cinnamon — especially important if you are making this for little ones or during pregnancy. Simply Organic is my go-to.
How to Make It
1. Preheat and prep Preheat your oven to 325F. Line a large baking sheet with parchment paper. You want a lower temperature here — it gives the honey time to roast everything slowly and evenly rather than burning the edges before the center is done.
2. Mix the dry ingredients Combine oats, almonds, pepitas, cinnamon and salt in a large bowl and toss together.
3. Add the wet ingredients Drizzle the olive oil, honey and vanilla over the dry mixture. Stir well until every oat, almond and pepita is evenly coated. Take your time here — an evenly coated granola bakes evenly and gets that consistent deep golden color throughout.
4. Spread and bake Spread in a thin even layer on your prepared baking sheet — the thinner the better for even crisping. Bake 25 to 30 minutes stirring once halfway through.
5. How to know it is done Watch it closely in the last 5 minutes. Pull the granola out when it reaches a deep golden color — we want maximum toastiness for more flavor! When you stir it you can tell the mixture is dry and crisp. That is your cue.
6. Cool completely and store Once completely cool transfer to your quart mason jar for storage.
Honey Roasted Almond Granola (Naturally Sweetened)
Ingredients
- 3 cups rolled oats
- 1 cup whole raw almonds
- 1/2 cup pepitas
- 1/3 cup olive oil
- 1/2 cup honey
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1 pinch of salt
Instructions
Preheat and Prep
- Preheat oven to 325F. Line a large baking sheet with parchment.
Mix the dry ingredients
- Combine oats, almonds, pepitas, cinnamon and salt in a large bowl and toss together.
Add the wet ingredients
- Drizzle the olive oil, honey and vanilla over the dry mixture. Stir well until every oat, almond and pepita is evenly coated.
Spread
- Spread thin and even on prepared baking sheet.
Bake
- Bake 25—30 min stirring once halfway through. Pull when just golden — it crisps as it cools.
Cool completely and store
- Cool completely on the pan without stirring — at least 20 minutes — for clusters. Transfer to a quart mason jar.
Notes
- 325F is the sweet spot — low and slow gives you even golden color without burning
- Spread it thin — the thinner the layer the crispier the granola
- This is a loose granola — light, toasty and crunchy. Keeping the sweetener low is what makes it that way
- It will look underdone when it comes out of the oven — that is correct, it crisps as it cools
- Oil swap: coconut oil or avocado oil work equally well
- Storage: sealed mason jar at room temperature up to two weeks
- Skip honey for babies under one — substitute maple syrup for little ones under 12 months
Naturally sweetened · No refined sugar · Gluten free · Toddler friendly · Meal prep
Notes and Swaps
On the oil: Olive oil is our go-to here and gives the best flavor alongside the honey. I’ve also found it CRISPS up the granola super quickly in the best way. Coconut oil or avocado oil also work well — use whatever you keep on hand. Refined coconut oil keeps the flavor neutral, extra virgin coconut oil adds a subtle coconut note.
On the almonds: Whole almonds give you those gorgeous chunky bites throughout. Sliced almonds work too for a finer texture. You could also swap for cashews, pecans or walnuts.
On texture: This is a loose granola — light, toasty and crunchy without being clumped together. That is intentional! Keeping the sweetener low means a lighter result that still delivers all that deep golden flavor and crunch in every bite.
On sweetness: Three tablespoons of honey gives you a lightly sweet granola that lets the toasted oat and almond flavor shine. Add an extra tablespoon if you prefer it a little sweeter.
Kid-friendly: No refined sugar, naturally sweetened with honey. Great on yogurt for little ones of age to eat granola.
Storage: Keeps in a sealed mason jar at room temperature for up to two weeks — though it rarely lasts that long.
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Life can be sweet if you let it be. 🍈
