Perfectly light tasting, this honey almond granola gluten-free is versatile and can be used as cereal, for topping, or for snacking.
This post may contain affiliate links.
As a granola lover, switching up flavors is something I like to do seasonally. Some granola recipe favorites are this Maple & Olive Oil Granola this Lemon Pistachio Granola and this Cherry & Almond Granola. Making granola at home helps you control the type of ingredients added and also the amount of sugar you decide to add. A few simple ingredients and this granola recipe will be the perfect breakfast, or snack and you know it will be on the healthy side. This honey almond granola recipe is perfect any time of year because the flavors are neutral enough to go with just about anything that’s on your breakfast table.
The Ingredients
Oats– Oats by nature are gluten-free, however, to ensure no cross-contamination use gluten-free oats if needed. Rolled oats are the preferred oats, it is not recommended using quick oats.
Almonds– You can use slivered, sliced or chopped up almonds in this recipe. Keep in mind sliced almonds will toast quicker than slivered or chopped so you may want to add them halfway through cooking.
Honey– Use your favorite light colored honey here. I love to use local raw honey
Light Brown Sugar– For added sweetness and flavor
Pumpkin Seeds – To add some protein and crunch
Oil– Vegetable, canola, or coconut oil will work also
Salt– To balance out the sweet
Vanilla Extract– Vanilla extract adds a nice flavor to this
Almond Extract– Almond extract enhances the almond flavor in this granola
Raisins – Golden raisins are preferred but you can substitute regular raisins
Instructions
Pre-heat the oven to 350°F.
Line a baking sheet with parchment paper and set it aside.
To a large bowl add the 3 cups of oats, 1/2 cup of slivered almonds, 1/4 cup of pumpkin seeds and stir until combined.
Once it’s mixed add in the 1/3 c + 1 tbsp of the brown sugar and the 1/2 tsp of salt. Stir to combine.
To a small bowl or pitcher add the 1/4 cup + 1 tbsp of canola or light extra virgin olive oil, 1/3 cup of honey, 1/4 tsp of pure vanilla extract and the 1/4 tsp of pure almond extract. Stir to combine making sure the oats, nuts, and seeds are coated.
Place the granola onto the parchment lined baking sheet. Place the baking sheet in the center of the oven and bake for 10 minutes. Remove the baking sheet from the oven and bake another 5-7 minutes checking at the 5 minute mark to make sure the oats and the almonds are lightly toasted.
Remove the granola from the oven, if you like big chunky pieces of granola do not stir the granola or touch it until it’s cooled. If you prefer a more crumbly loose granola, stir it often once out of the oven.
Once the granola has completely cooled add 1/4- 1/2 cup of golden raisins and a sprinkle of sea salt flakes if desired.
Storage
Store the granola sealed in a glass jar or container up to 1 month.
Ways To Use Granola
Because this granola is light and neutral tasting, it can be used in many different ways. Here are some recommendations:
- As cereal with your favorite milk and fresh fruit topping
- Sprinkled over grilled fruit and ice cream
- With yogurt
- Sprinkled over toast with nut butter and bananas, then drizzled with honey.
- Snacking
- Sprinkled over pancakes, waffles, or French toast
- Makes a perfect hostess gift or holiday gift
Honey Almond Granola Gluten-Free
Ingredients
- 3 Cups Gluten-Free Oats
- 1/2 Cup Slivered Almonds Can use chopped or sliced almonds instead
- 1/4 Cup Pumpkin Seeds
- 1/3 Cup+1 Tbsp Light Brown Sugar
- 1/2 Tsp Salt
- 5 Tbsp Canola or Vegetable Oil
- 1/3 Cup Light Colored Honey
- 1/4 Tsp Vanilla Extract
- 1/4 Tsp Almond Extract
- 1/4 – 1/2 Cup Golden Raisins Can sub in regular raisins
Instructions
- Pre-heat the oven to 350°F.
- Line a baking sheet with parchment paper and set it aside.
- To a large bowl add the 3 cups of oats, 1/2 cup of slivered almonds, 1/4 cup of pumpkin seeds and stir until combined.
- Once it’s mixed add in the 1/3 c + 1 tbsp of the brown sugar and the 1/2 tsp of salt. Stir to combine.
- To a small bowl or pitcher add the 1/4 cup + 1 tbsp of canola or light extra virgin olive oil, 1/3 cup of honey, 1/4 tsp of pure vanilla extract and the 1/4 tsp of pure almond extract. Stir to combine making sure the oats, nuts, and seeds are coated.
- Place the granola onto the parchment lined baking sheet. Place the baking sheet in the center of the oven and bake for 10 minutes. Remove the baking sheet from the oven and bake another 5-7 minutes checking at the 5 minute mark to make sure the oats and the almonds are lightly toasted.
- Remove the granola from the oven, if you like big chunky pieces of granola do not stir the granola or touch it until it’s cooled. If you prefer a more crumbly loose granola, stir it often once out of the oven.
- Once the granola has completely cooled add 1/4- 1/2 cup of golden raisins and a sprinkle of sea salt flakes if desired.
