Honey Almond Granola

This honey-sweetened gem bakes up a little less crunchy than a sugar-sweetened granola. For added crispness, turn off the oven, leave the door ajar, and let the granola cool there. Stored in an airtight container, it will keep for at least three weeks.

Honey Almond Granola
9-10 cups
by 4.5 4  people
add your rating
add a comment

Related Categories:

Breakfast and Brunch, Cereals, Granola
Shop Kitchen ▾
  • Vegetable oil spray
  • 4 cups old-fashioned (not quick-cooking) rolled oats
  • 1 cup oat bran
  • 2 cups whole almonds, coarsely chopped
  • 3/4 cup vegetable oil
  • 3/4 cup honey
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup nonfat dry milk powder
  • 1/2 teaspoon table salt
  • 1 cup raisins (optional)
Position racks in the upper and lower thirds of the oven and heat the oven to 325 degrees F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined.
Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 minutes, stir, and switch the positions of the pans. Bake until the oats are golden brown and the nuts look well toasted, another 10 to 20 minutes; don't overcook. Let cool completely in the pans. The oats may feel soft but will crisp as they cool. When completely cool, stir in the raisins, if using.
Back to Top