Ingredients
4 cups old-fashioned rolled oats
1 ½ cups raw almonds (sliced or chopped)
½ cup pure honey
¼ cup coconut oil (melted)
¼ cup brown sugar (lightly packed)
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt
Instructions
1. 1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. 2. In a large mixing bowl, combine oats and almonds; toss to distribute.
3. 3. In a separate medium bowl, whisk together melted coconut oil, honey, brown sugar, vanilla extract, and sea salt until smooth.
4. 4. Pour wet mixture over dry ingredients and stir thoroughly until every oat and almond is coated.
5. 5. Spread mixture evenly on the prepared baking sheet in a thin layer. Do not overcrowd.
6. 6. Bake for 30-40 minutes, stirring gently halfway through (at 15-20 minutes).
7. 7. Remove from oven and let cool completely on the baking sheet without stirring (about 1-2 hours).
8. 8. Once cool, break into clusters and transfer to an airtight container. Store at room temperature.
Notes
For gluten-free, use certified gluten-free rolled oats. For nut-free, substitute almonds with sunflower or pumpkin seeds. Add dried fruits or chocolate chips only after the granola has cooled completely to prevent burning or melting. Cool completely before storing to maintain crunchiness.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 16g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg