Honey Almond Chia Granola

Ingredients

• 60 ml (¼ cup)honey
• 60 ml (¼ cup)melted coconut oil
• 5 ml (1 teaspoon)vanilla extract
• 180 g (2 cups)rolled oats
• 80 g (1 cup)unsweetened shredded coconut
• 140 g (1 cup)sliced almonds
• 40 g (¼ cup)chia seeds
• ¼–½ teaspoonfine sea salt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Line a baking sheet with baking parchment or a silicone mat.

2. 2

   Mix the ingredients

   In a large bowl, whisk together the honey, melted coconut oil and vanilla extract. Add the oats, almonds, coconut, chia seeds and salt, then mix to combine.

3. 3

   Bake the granola

   Spread the mixture over the prepared baking sheet. Use the back of a spoon to press it together into a rectangle. Bake for about 15 minutes, until the edges are light golden brown. Cooking time can vary by oven, so keep an eye on it. Set aside to cool without stirring; letting it cool completely in one piece helps form large clusters.

4. 4

   Cool and store

   Once completely cool, break the granola into large chunks and transfer to an airtight container. Store in the sealed container for up to 1–2 weeks.

What is honey almond chia granola?

Granola is a baked mixture of oats, nuts and other ingredients, often sweetened and served for breakfast or as a snack. This American-style version pairs honey with coconut, almonds and chia seeds.

Pressed into a single layer before baking, it cools into larger clusters rather than being stirred into loose crumbs. The combination of oats, coconut and nuts gives each piece a mix of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 7g protein, 23g carbs, 21g fat.

The oats and honey contribute most of the carbohydrates, while coconut oil, almonds and shredded coconut account for much of the fat. Oats and almonds also provide protein. Pair a portion with yoghurt and fruit for a more rounded breakfast.

How the ingredients work

Honey and oil: these coat the dry ingredients and help the mixture bake into a cohesive, crisp granola.

Oats and almonds: rolled oats provide the base, while sliced almonds add crunch and a toasted flavour.

Coconut and chia: shredded coconut adds another layer of texture, and chia seeds are mixed through the oats and nuts. The salt balances the sweetness.

Press it into a rectangle

Spread the mixture evenly across the lined baking sheet, then press it together with the back of a spoon. Keeping it compact helps the granola cool as a slab that can be broken into clusters.

Avoid stirring after baking: breaking it up while warm prevents the larger pieces from setting as they cool.

Watch for the colour cue

The recipe gives about 15 minutes of baking, but ovens can vary. Look for lightly golden edges as the cue to take the tray out.

The granola may still feel soft when it first comes out of the oven. Leave it undisturbed until completely cool before judging the crunch or breaking it into pieces.

Keep the tray in one layer

A baking sheet gives the mixture room to spread into a fairly even layer. Press the rectangle together rather than leaving loose patches, which may bake and cool differently.

Use baking parchment or a silicone mat as directed so the granola can be lifted away once cool.

Ways to serve it

Serve the clusters with yoghurt and fresh fruit for breakfast, or keep them handy as a snack. They also add crunch when crumbled over a bowl of porridge or fruit.

For a gluten-free version, check that the oats are labelled gluten-free, as the recipe's ingredient list alone does not specify this.

Recipe notes & tips

• Line the baking sheet before mixing so the granola is ready to spread straight away.
• Press the mixture into a compact rectangle to encourage larger clusters.
• Keep a close eye on the edges near the end of the 15-minute bake.
• Let the granola cool completely without stirring before breaking it up.
• Use certified gluten-free oats if you need the finished granola to be gluten-free.

Variations

• Add cinnamon: Mix a little ground cinnamon through the dry ingredients for a warm flavour.
• Use maple syrup: Swap the honey for maple syrup for a different sweetener.
• Change the nuts: Replace the sliced almonds with another sliced or chopped nut.
• Add dried fruit: Stir dried fruit into the granola after it has cooled.
• Make smaller clusters: Break the cooled slab into smaller pieces for easier snacking.

Common mistakes to avoid

• Stirring while it cools: This breaks up the clusters; leave the baked slab untouched until completely cool.
• Breaking it while warm: The pieces have not set yet; wait until the granola is fully cool.
• Baking by time alone: Ovens vary; use the light golden edges as the visual cue.
• Leaving loose patches: Unevenly spread granola can bake inconsistently; press it into a compact rectangle.
• Using unlabelled oats for a gluten-free batch: Choose oats labelled gluten-free if that matters for your needs.

How to store

Once fully cool, keep the granola in an airtight container for up to 1–2 weeks. It is intended to be stored at room temperature and served as clusters; no reheating is needed.

Frequently asked questions