How do you get crunchy granola clusters?

The best way to do this is to spread the granola mixture out in an even layer onto a parchment paper lined baking sheet. Then, press the granola into the pan so it bakes together. You'll also want to avoid stirring it while it bakes and let it cool completely on the pan before breaking it into clusters. (The granola gets crunchier as it cools).

How do you store homemade granola?

This granola should be stored in an airtight container or resealable bag at room temperature.

How long will homemade granola last?

If stored properly, it should last for up to 10 days at room temperature.

Can you freeze granola?

Yes! You can freeze this granola for up to 3 months. Thaw it at room temperature before eating or, for an extra crunch, snack on it straight out of the freezer!

Honey Almond Granola

Description

With gluten-free honey oat clusters and whole almonds, this Honey Almond Granola is ultra crunchy, easy to make and requires just 8 ingredients!

Ingredients

3 cups old-fashioned rolled oats (gluten-free)
1 cup whole raw almonds
2 tablespoons coconut sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1/3 cup almond butter
1/4 cup virgin, cold pressed coconut oil (solid)
3 + 1/2 tablespoons honey, divided

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper.
In a large bowl, stir together the oats, almonds, coconut sugar, cinnamon and salt.
In a small microwave-safe bowl, add the almond butter, coconut oil and 3 tablespoons honey. Microwave for 30 seconds, or until mixture is smooth and runny.
Add to oat mixture and stir until there are no dry oat flakes.
Spread the mixture out on the baking sheet and press down on it. Drizzle the remaining 1/2 tablespoon of honey over the top.
Bake for 20-24 minutes, or until the granola starts to brown on the edges. Do not stir while baking. (Start checking on the granola at 15 minutes as it may start to brown quickly).
Remove from oven and let cool completely on the pan. The granola will get crunchier as it cools.
Once cooled, break into clusters and store in an airtight container or resealable bag at room temperature for up to 10 days.

Notes

I like to use lighter colored sheet pans when making granola as I find darker pans brown a bit too quickly. (Even the gold pan pictured above browned the granola a bit too much).
The granola can burn fast, so keep an eye on it towards the end of the baking time. I usually start checking on it after 15 minutes.
Let the granola cool completely on the pan before breaking into pieces. It will crisp up as it cools.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.