Autumn Almond Pear Granola
I’m super psyched about the fall flavors in Autumn Almond Pear Granola and I think you will be, too! Easy to make, healthy & so delish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 6 1/2 cups 1x
Ingredients
- 1/2 cup neutral oil, your choice, but consider coconut oil (see note)
- 1/2 cup honey (see note)
- 1/2 teaspoon almond or 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 5 cups old-fashioned oats
- 1 cup whole slivered blanched almonds
- 3/4 to 1 cup dried pears, snipped into about 3/8ths pieces
Instructions
Preheat oven to 325°F. Have two baking sheets ready.
In a small bowl add coconut oil and honey. Heat in the microwave in 30-second increments, stirring after each until melted. Add salt & extract of choice and whisk until well combined.
To a large bowl, add oats, almonds, and pears. Mix, then drizzle with the honey mixture and mix again until all is coated. Turn out onto two sheet pans.
Gently press with a flat-bottomed cup (spray the bottom with cooking spray if desired) until mixture is evenly flattened and compressed. Bake 18 to 20 minutes until granola is golden brown, rotating the cooking sheet(s) halfway through. When cool, use a spatula to loosen the granola from the sheet pans, breaking into chunks. Stores well for two to three weeks in an airtight container; for longer storage, freeze.
Notes
- Note on oil and honey: the 1/2 cup amounts will give you a better tasting granola that sticks together better, but if you want to err on the lighter side, it can be reduced to the 1/3 cup measure.
- Take a nibble or two of the mixture after mixing and before pressing so you can decide if you’d like to alter any of the ingredients. Perhaps you’d like it sweeter.
- Watch this granola carefully towards the end of the cooking time. You don’t want the pears to get too dark. If any pears have gotten too dark, especially on the edges, remove them; they can be bitter.