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
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Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or foil.
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Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.
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Stir the melted butter, honey, and egg white together, and pour into the oat mixture.
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Stir together until well-combined.
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Transfer the mixture to the prepared baking sheet, spreading it out in an even layer.
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Bake for 30 minutes or until the almonds look lightly toasted.
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Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.
