Almondy Cinnamon Granola

3-Almondy Cinnamon Granola 2-Olivia measuring oats1-Jax measuring

It was my mom’s  idea to make granola. Then my mom told me the story of my uncle Roger who made granola for Christmas presents. Then we had this idea to make granola for our teachers, so we did and now Jackson and I are going to bring granola to our teachers for Christmas. I like the granola because it is almondy tasting and I like the taste of almonds.

My mom says that we have adapted the recipe from Epicurious Granola recipe.

Try some mixed into yogurt. yum.

Olivia, age 9

Almondy Cinnamon Granola

Super easy, combine the dry ingredients, warm and add the wet then bake, removing from the oven to stir, every 10 minutes.  Swap out the fruit for your favorite.  We love dried sour cherries or blueberries.
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12 +


  • 4 cups old fashioned oats, NOT instant
  • 1 1/4 cup sliced almonds
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1/3 cup canola oil
  • 4 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1 cup dried cherries


  • Preheat oven to 300 Fahrenheit.  Grease 2  9x13 pans (or jelly roll pans) with canola oil.  In a large mixing bowl, add oats, almonds, brown sugar, cinnamon and salt, whisking to break up any clumps.   In a small pot, add honey and oil on low heat, stirring until combined and heated through.  Turn off heat.  Add vanilla and almond extract, stir to combine.  Pour over dry mixture and quickly stir to combine.  Divide mixture between the 2 pans.  Place in oven, remove after 10, 20 and 30 minutes, stir breaking up granola, and alternate racks within the oven.   After 30-40 minutes, when granola starts to darken, remove from oven.  Divide the dried fruit between the 2 pans.  As the granola and fruit mixture cools, continue to stir granola every 5 minutes to ensure that it doesn't stick together in one clump or stick to the bottom of the pan.  Store in airtight container.