Crunchy Honey Almond Granola: A Wholesome Breakfast Delight

Ingredients

Dry Base

• 3 cups rolled oats
• 1 cup sliced almonds
• ¼ cup pumpkin seeds
• ¼ cup unsweetened shredded coconut (optional)

Honey‑Almond Glaze

• ⅓ cup raw honey
• 2 tablespoons almond butter (smooth)
• 1 tablespoon melted coconut oil
• ½ teaspoon sea salt

Seasonings & Extras

• 1 teaspoon ground cinnamon
• ½ teaspoon pure vanilla extract

Instructions

Coating and Baking

1. Combine. Pour the warm glaze over the dry base, stirring with a spatula until every oat and nut is lightly coated. The mixture should look slightly sticky but not soupy; this ensures distinct clusters form during baking.
2. Spread. Transfer the coated mixture onto a parchment‑lined baking sheet. Press gently with the back of a spoon to create an even layer about ½‑inch thick. A uniform layer promotes even crisping and prevents thin spots from burning.
3. Bake. Place the sheet in the preheated oven and bake for 20‑25 minutes, stirring once halfway through. Watch for a deep amber color and a fragrant nutty aroma—these are visual cues that the granola is perfectly caramelized.
4. Cool. Remove the pan and let the granola cool completely on the sheet; it will continue to crisp as it cools. Once cool, break into clusters of your desired size.