Wednesdays are the only day of the week that I have all my boys in school. After I drop them off and before I need to go back and pick them up, I have about 2 hours and 15 minutes where I am HOME ALONE. For an introverted girl like me who is rarely alone, this is GLORIOUS.
Now I feel like I need to do a little disclaimer here: Of course I love my boys to death and they are the cutest things ever, even sweeter than my Triple Layer Brownies. And yes, I know someday I will miss the noise, dirt, stinky socks, and Lego booby traps.
Okay, now can I go on with my rant?
I love my alone time, and I actually find myself in a complete state of panic when I walk into my house after returning from preschool drop-off.
The silence is so shocking.
Now what do I do?
In an effort to make the most of this precious time, I’m almost paralyzed with indecision.
- Should I clean up the house?
- Put the laundry away?
- Get some exercise?
- Organize my junk drawer?
- Test out a new recipe?
- Take a shower?
- Go grocery shopping?
- Iron that pile of shirts on the ironing board?
- Take a nap?
- Dust my ceiling fans?
- Pin some recipes?
- Read a book?
- Meet up with a friend?
- Go get a pedicure?
- Water my flowers?
- Get lost at Target?
- Listen to a podcast?
- Write my grandma a letter?
- Go to the MVD to update my driver’s license picture?
SEE WHAT I MEAN?
My time always goes by really fast, but I’m amazed at how much I can accomplish when someone else is attending to the constant needs of my children. They aren’t extra needy or anything, but kids just need a lot of attention.
So last week, I used a tiny portion of my Wednesday alone time to make this granola. Granola is very easy to make. After making this off and on for the last few years and tweaking it a little each time, this recipe is now perfection to me.
My favorite thing about it is the finely ground almonds that coat each little oat. But I also like to leave some almonds chopped up more coarsely for extra crunch. It’s wonderfully sticky and clumpy.
A bowl full of this Homemade Coconut Oil Honey Almond Granola topped with juicy, sweet strawberries and a splash of ice cold whole milk is the way to go my friends. You can feel free to add your favorite granola type mix-ins, but I like mine a little on the plain side.
I hope you get a day this week to do whatever it is that makes your heart happy, whether it’s gathering with friends, watching a favorite show, or going to a nice long walk. Or maybe making granola?
Print
Homemade Coconut Oil Honey Almond Granola
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes 4 cups 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Wonderfully sticky and clumpy, this Homemade Coconut Oil Honey Almond Granola will make your day!
Ingredients
- 1 cup whole almonds, divided
- 3 cups old fashioned oats
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
- Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
- Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oat mixture evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
- Bake for 5 minutes, and then stir and spread back to an even layer. Return to the oven for 5 more minutes, or until golden brown around the edges.
- Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer – about 1/2 inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 672
- Sugar: 40g
- Sodium: 445mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
laura says
I made this a few weeks back for my family and it was a tremendous hit with both my husband and my 3 year old twins! I just made a second batch and it is cooling on the stove as we speak. This time I doubled the batch and pressed it into a pan to make bars. I upped the cooking time to about 17 minutes. I’m a little worried I burned the top slightly. Hopefully it will be fully cooked in the middle when it is cooled!
Julie says
Great idea! I’ll have to try that!
elizabeth says
Never made granola before but I saw your recipe and n knew I had to try it. It’s literally in the oven right now and smells divine. I added about a half teaspoon of cinnamon too. Can’t wait!
Julie says
I hope you enjoy Elizabeth! I just pulled a batch out of the oven myself – Chocolate Hazelnut! Recipe coming soon!
Becca Besaw says
Making this right now! Do you use raw almonds or toasted almonds?
Julie says
Hi Becca, I use raw. Hope you enjoy!
Suzanne says
I made these granolas for two days in a row. This is so good and I even gave out to my friends and family as a gift. I received so many compliments. I often make granolas and all the recipes I used took up to 30 min~2 hours to bake. Your recipe is super quick and easy. Thank you for sharing.
Julie says
I’m snacking on this granola as I type 🙂 and I love it too! So glad it worked out well for you Suzanne, and that is sweet of you to share!
Lorrie says
I just made this granola, and it turned out beautifully! Thanks for sharing the recipe!
Julie says
You’re welcome Lorrie, so glad you liked it!
Donna says
This is my new go-to granola recipe. I can’t stop eating it & it hasn’t even cooled off yet!! Love all the flavors, especially the coconut from the oil. Looking forward to breakfast in the morning when I can pour it on my greek yogurt. Thanks!!
Julie says
I love it on my Greek yogurt too Donna. Glad you are enjoying!
Sara says
This granola looks wonderful and I love that it seems so versatile in lending itself to variation. I’d love to make this tomorrow and have everything but the coconut oil. Do you think I could replace that with melted butter (though alas I know it would sacrifice any coconut taste)? Thanks and looking so forward to making this!
Julie says
I haven’t made it with all butter before but it should be fine. Enjoy!
Debra says
I’m gonna say what other won’t. Long gone are finding a recipe to save. Now I (and you and many others) are subjected to their ramblings. Your friends and family care, but after that, not so much. Stick to the basics.
You have just been the unlucky winner on my rant….nothing personal, as there are many out there.
I’ll be trying this as it does look good.
Matt says
As a master chef of 14 yrs, I stumbled upon this recipe via my roommate. I found this recipe not only to now be the basis of any granola beginning but to best I have personally tasted. I have very few variations in the recipe to yield better health results, such as subtract brown sugar altogether and use agave syrup instead of honey plus a cup of any dehydrated fruit. People I have presented this to go nuts. I have you to thank.
Julie says
Awesome to hear that Matt! Thank you for your kind words, and I’m so glad this recipe worked out well for you. I’m always playing around with this recipe to come up new variations – chocolate hazelnut is a favorite!
Rachael says
I just wanted you to know I came across this recipe about 6 months ago. My family LOVE’S it!! I make this every week. There are 6 of us so it doesn’t last long. Our favorite is to eat it with frozen blueberries. Thanks for sharing 🙂
Rachael
Julie says
Awesome Rachael! Frozen blueberries are a great idea.
Dana J says
Had to comment. Made this last night but subbing the almonds with pecans since they were on hand. I also added unsweetened coconut flakes after the first 5 minutes of baking. Turned out wonderfully and this will now be my go-to easy granola recipe! Thank you for sharing!!!
Julie says
You are very welcome Dana. Glad you like it!
Mai says
Absolutely delicious (and lovely pictures from you as well)! I added flax meal and chia seeds in for an extra health boost, along with some raisins after 5 minutes of cooking, and it turned out beautifully! Excited to spruce up my Greek yogurt and fruit breakfast.
Julie says
Sounds so good Mai! Thanks for your comment.
Lisa says
I’m always experimenting with new granola recipes and I just wanted you to know this has quickly made its way to the top of my list!! It’s delicious and so much quicker than most granola recipes. When I took it out of the oven after only 10 minutes it wasn’t deeply browned or as dry looking as other granolas I’ve made, but I’m fairly certain the quick cook time with the addition of ground almonds is the answer to creating awesomely snackable big clumps. Thanks for a great recipe/new granola making method 🙂
Julie says
You’re welcome Lisa!
Erin says
Just wanted to stop by and say that I was looking for a granola recipe that used coconut oil, and I’m so glad I found yours! It’s SO delicious and way better than my old staple. So thank you 🙂
Julie says
You are very welcome Erin, glad you liked it as much as I do!
Alicia says
Love this recipe! My little ones love this stuff! I’m a stay st home mom to 4 and a pastor’s wife so I’m always looking for ways to be creative and homemade! Thanks for sharing this recipe! Pinned!
Julie says
Alicia, so glad you and your little ones like it!
Kelli W says
I LOVE this granola recipe and have made it multiple times now. It’s so delicious, filling and healthy…win, win, win! I loved it so much I featured it on my blog. Thanks so much for sharing…it’s a wonderful recipe!
Julie says
Thanks so much Kelli!
Aliana says
Followed this to the letter for my first batch and found it too sugary, so I made small adjustments for my second batch:
No brown sugar. None.
Instead, I cut my honey down to 1/4 cup and then added a little bit of maple syrup (enough so that together, I had 1/3 cup).
I added pecans with the almonds and only had about 1/2 cup of nuts in all.
About 1/4 cup of shredded, unsweetened coconut.
No almond extract. I found it made things a little too sweet the first time when there was enough sweetness to begin with.
I also baked for 20 mins in all, my second time through. Turning and tossing the granola at the 10 minute mark to get a nice golden look.
The granola for both batches stuck together nicely, which makes crumbling it into your yogurt fun.
I add dried fruit after the granola cools. Dried goji berries, dried blueberries, or dried mango are tasty. Dried cranberries would be good too but they are a high sugar fruit (seriously, read the label of your dried cranberries snack bag).
Tip: you have to wait until the granola cools to see that it has stuck together. When the honey is still warm, it falls apart. Wait until it has completely cooled off if you are hoping to make granola bars.
Julie says
Great tips, love the way you made it your own!
Shannon Rosenfeld says
Best granola ever. Thank you so much. Absolutely exactly what I was looking for!!! And what a lovely website – I will look forward to coming back 🙂
Julie says
Thanks so much Shannon, glad you found me!
Sheridan says
Am in the process of making this right now! Delicious mixture. I am allergic to almonds and most nuts, so I replaced them with sunflower seeds. And didn’t use the almond extract. It seems very sweet, which is delicious, but I may cut down on the brown sugar next time as we will be using it as an everyday cereal rather than just a treat. Thank you so much for posting it!
Ariana says
This is my favorite granola recipe ever. I make it at least once a month and sometimes even get my son (12 now) to make it for us (a family of 5). I always double-batch it because everyone loves it. I ran out of honey yesterday so substituted maple syrup and it still turned out delicious.
Julie says
Good to know that maple syrup works well too. I love that your son makes it for your family. Gotta love a boy who can cook!