My Recipe Box

Honey Almond Granola


Yields 9 to 10 cups.

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.

  • 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 Tbs. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 1 cup nonfat dry milk powder
  • 1/2 tsp. table salt
  • 1 cup raisins (optional)

Position racks in the upper and lower thirds of the oven and heat the oven to 325°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 min., 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 min.; 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.

nutrition information (per serving):
Size : per 1/2 cup, Calories (kcal): 290, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 1.5, Protein (g): 8, Monounsaturated Fat (g): 9, Carbohydrates (mg): 30, Polyunsaturated Fat (mg): 6, Sodium (g): 90, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

Great granola recipe. I made it every couple of weeks for a year or more. Problem with granola, you need more than a half cup fill U up in the AM. It's high in calories & fat. A half a cup: 290 calories; 17 g fat. So, unfortunately, l moved away from granola:(

A great way to warm up the kitchen and fill the house with good smells. My husband was living in Japan when granola arrived on the American scene, and he was unfamiliar with this food. He was expecting something like grape-nuts, which he doesn't like. He was pleasantly surprised by this yummy treat. He likes to carry some in a zip-lock bag in his pocket when out on a hike.

Everyone loves this stuff. That's the only reason I have used this recipe twice - the cooking time in the recipe is too long. I use inexpensive, dark-colored rimmed baking sheets, and even 15 minutes before stirring the granola was too long - resulted in dark, burnt-tasting granola at the edges of the pans. Next time, I'll try 10 minutes at 325, stir, and check after 4 more minutes.

Very good granola. I make regularly. We love it on plain yogourt with bananas. I add a couple teaspoons cinnamon to the recipe.

very very good granola.. kids love it and guests love it.. the house smells terrific while this is cooking in the morning..

I have to say that this is one of my most favorite granola's to make. I add a verity of dried fruits and nuts to mix it up a bit. The last writer was right DON"T over cook it, but you keep an eye on it you will really enjoy.

I have made this over and over. It is easy, makes a wonderful breakfast with plain yougart, and my friends have loved receiving it for gifts!

I didn't like this one as much as the pecan one. Really, really be careful not to overcook this one. You'll certainly taste a burnt flavor if you do. Pull it out when it looks close to be done.

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