Basic Granola Recipe
You’ll come back to this basic granola recipe time and time again- it’s simple and so good. Big clusters of crunchy oats and almonds, lightly sweetened with honey and brown sugar, with just a hint of warm cinnamon.
There’s nothing fancy about this recipe. It’s about as basic as it gets.
I love brunch food and I’ve got plenty of fun and unique breakfast ideas on this site to prove it. But sometimes you just wan to keep it simple.
I love this granola because it’s so versatile. It tastes good paired with all kinds of fruit. It works just as well with tropical pineapple or mango as it does with apples, cherries, or lemon. Tops for yogurt parfaits, plus it’s great cold or warm. Lately I’ve been adding a little milk and heating it slightly in the microwave- so comforting! It softens up a little bit but still has a great hearty texture.
If you’ve never made homemade granola, I urge you to try this recipe! It’s so quick and easy (we’re talking 10 minutes of active time), and nothing store bought could ever beat the taste or crunch. Plus you can totally put your own spin on it. Add dried fruit, seeds, coconut, nut butters, even chocolate- the options are limitless!
You’ll come back to this basic granola recipe time and time again- it’s simple and so good. Big clusters of crunchy oats and almonds, lightly sweetened with honey and brown sugar, with just a hint of warm cinnamon.
- 4 cups old-fashioned oats
- 1 cup sliced almonds
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter (half a stick), melted
- 1/3 cup honey
- 1 egg white
-
Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or foil.
-
Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.
-
Stir the melted butter, honey, and egg white together, and pour into the oat mixture.
-
Stir together until well-combined.
-
Transfer the mixture to the prepared baking sheet, spreading it out in an even layer.
-
Bake for 30 minutes or until the almonds look lightly toasted.
-
Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.
Thought I had left a rating on this before, but just to be sure…..Best granola recipe I have ever tried! Seriously…..and I have tried some others, but this one…..it’s the keeper. I make it just as the recipe is written, and after it’s baked, I like to add dried chopped dates, sometimes coconut, craisins, all kinds of dried fruit. I bagged this granola and gave to so many as Christmas gifts…..and many wanted the recipe. If you are looking for a yummy granola that will “cluster” after baking…..this is your recipe. Thank you for this amazing recipe!
I love this. I have made it twice now, only adding pecans (because that’s what I had) . I also added some vanilla, and then craisins after it cooled. Delicious! Thanks for zharing!
My pleasure Lucretia! I love that you’re getting creative with it!
Delicious and so crunchy!
So happy you enjoyed! Thanks for the great feedback!
I started making my own Greek yogurt and this topping is perfect. I am currently making my second batch in two weeks. Thanks for posting this.
That sounds fantastic! I have never made Greek yogurt but it sounds like a really fun project. So glad you’re enjoying this granola! Thanks for the 5-star review!