This honey sweetened, homemade granola is made with slivered almonds, wheat germ, and vanilla. It's full of delicious flavor, has a long storage time, and makes a great vegetarian breakfast or snack.
¼teaspoonalmond extractsub more vanilla if you don't have
Instructions
Preheat the oven to 300 degrees F. Line a half sheet pan with parchment paper or a silicone mat.
In a large mixing bowl, mix together the oats, slivered almonds, wheat germ, cinnamon, cardamom, and salt.
In a measuring cup or separate bowl, whisk together the honey, melted coconut oil, and vanilla and almond extracts. Make sure the honey is runny enough to flow easily out of the jar. If it has hardened, place the jar or bottle in a bowl with warm water to make it runnier.
Pour the wet ingredients over the dry ones. Mix very well until all of the oats are moistened.
Spread the granola out on the prepared baking sheet.
Bake for 45 to 50 minutes, stirring every 15 minutes. The almonds should be golden brown but not burnt. Granola can burn easily once it browns, so be sure to keep an eye on it while it bakes in case you have to take it out of the oven sooner than 45 minutes.
Let the granola cool completely. It will harden up a lot while it cools, so this is important. After it cools, break the granola into clusters. Transfer to an airtight container to store.
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Notes
Keep granola in an airtight container or jar at room temperature for 2 to 4 weeks. It may lose some of its crispiness over time. You can also freeze it in a tightly sealed freezer bag or container with as much air taken out as possible. It will last 3 months in the freezer.
Serve with yogurt, milk, ice cream, cottage cheese, smoothie bowls, or on top of roasted root vegetables.