Honey Roasted Almond Granola (Naturally Sweetened)
A deeply golden naturally sweetened granola made with whole almonds, pepitas and olive oil. The honey roasts the almonds to a gorgeous caramelized depth that store bought granola simply cannot match. Six ingredients, one bowl, keeps on the counter all week.
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
Rolled oats provide fiber and slow release energy. Almonds are rich in healthy fats, Vitamin E and magnesium. Pepitas add plant based protein and zinc. Sweetened only with raw honey — no refined sugar.
Amy's Kitchen Tips:
- 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