Recipe courtesy of Valerie Bertinelli

Classic Granola

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 cups



  1. Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper.
  2. Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat.
  3. Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer.
  4. Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks.

Cook’s Note

If you prefer the raisins to be less chewy, they can be added after the granola is fully cooked.