Sense & Edibility's Honey-Almond Granola

Honey-Almond Granola

This granola is the perfect stir-in for all of your favorite breakfast and brunch foods. 

Course Mornings
Cuisine North American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 cups
Author Marta Rivera


  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups slivered almonds
  • 1/2 cup chopped pecans optional
  • 1 cup coconut flakes

Syrup Mix

  • 1 tsp kosher salt
  • 1 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp pure almond extract
  • 3/4 cup honey
  • 1/4 cup vegetable oil


  1. Preheat your oven to 350°F. Line a half sheet pan with parchment paper, or a silicone baking mat. Set aside. 

  2. Add the rolled oats, almonds, pecans, and coconut flakes to a large mixing bowl. Toss everything together to combine. Set this aside while you make the honey-almond syrup.

Mix the Honey-Almond Syrup

  1. In a smaller, separate mixing bowl, whisk together the salt, ginger, cinnamon, lemon juice, almond extract, honey, and oil to combine.

Toss, Smooth, and Bake (x 4)

  1. Once your honey-almond syrup is mixed well, pour it over the oat-nut mixture in the larger bowl. Use a rubber spatula to toss the oat-nut mixture completely in the honey-almond syrup.

  2. Pour the granola mixture onto the prepared sheet pan and use the rubber spatula to smooth it into an even layer. Bake the granola for 15 minutes.

  3. Remove the pan from the oven and toss the granola. Smooth it out into an even layer and bake for an additional 15 minutes. 

  4. Pull the pan out of the oven and toss, smooth, and bake for another 15 minutes. Then repeat this step once more until the granola is a golden brown color and is crunchy.

  5. Once the granola has finished baking, remove it from the oven and allow it cool (on the pan) completely. Once cool, break the granola into bite-sized pieces and store in an airtight container in the pantry. 

Recipe Notes