No. 119: Honey Almond Granola

Last week we celebrated my company's amazing admin team (we call them the Dream Team) with a catered breakfast from Bi-Rite Market.

I love Bi-Rite. Their incredible mission is all about creating community through food. So wonderful.

Since opening in SF in 1940, they've expanded to include a creamery, catering, farms for sourcing ingredients and still kept the family feel. If you are in SF, no matter the temperature, swing by the creamery for an ice cream cone. It's worth the wait in line for the salted caramel or earl grey. I promise.

But I digress. One of my favorite parts of this breakfast (besides celebrating the incredible, amazing, kickass Dream Team) was the Bi-Rite granola. Man, was it good. It took some simple Chobani greek yogurt to another plane.

Honey Almond Granola

Confession. I have not made granola before. Somewhat shocking since I love it oh so much. This version from Cookie and Kate sounded perfect for snacking and adding some crunch to my yogurt.

PS. I love Cookie and Kate. Yay Midwest food bloggers!


Yields 5-6 cups
4 cups old-fashioned rolled oats
1 1/2 cups raw slivered almonds or other nuts*
1 teaspoon fine-grain sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup melted coconut oil or olive oil
1/2 cup + 1 tablespoon honey or maple syrup
3/4 teaspoon vanilla
1/2 cup chopped dried apricots
1/4 cup chopped dried cherries, cranberries, raisins or currants

*If using slivered or chopped nuts, add halfway through cooking. If using whole nuts, include for full cooking process.

To make

Preheat the oven to 350 degrees and line a sheet pan with parchment paper.

In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine. Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer.


Bake for 22 to 24 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.


Let the granola cool before stirring in the chopped fruit.


Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

The results

I'm pretty sure I'll be making this weekly for the rest of my life. Why did I wait so long to make granola at home? So many years wasted.


Kate (of Cookie and Kate) notes that honey tends to brown faster than syrup. I'm so glad she warned me, because my granola browned after about 14 minutes. I wish I had taken it out about 90 seconds earlier, but it is still great.

If you're already a homemade granola expert and what to change it up, check out this gingerbread version and a Food52 article on how to get some hearty clumps in it:)

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina