Honey Almond Granola

Honey Almond Granola puts old-fashioned oats, salt and brown sugar at the center of a breakfast recipe and finishes in about 40 minutes, enough for 40 1/4 cup Servings (10 cups of granola).

• Yield 40 1/4 cup Servings (10 cups of granola)
• Ready in 40 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 6 cups old-fashioned oats
• 1 teaspoon salt
• 1/2 cup brown sugar
• 2 cups raw unsalted almonds (divided)
• 1/2 cup honey
• 6 tablespoons coconut oil
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you'd rather, just watch to make sure the granola doesn't stick while baking).
2. Add the oats, salt, and brown sugar to a large bowl.
3. In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don't process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
4. Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
5. Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
6. Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn't burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
7. Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.

Give it a minute off the heat, then serve it while it is still hot.