Tag: topping

This Easy Cream Cheese Glaze Is Silky, Pourable, and Perfect for Breakfast
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This Easy Cream Cheese Glaze is a silky, pourable topping that instantly upgrades pancakes, waffles, and French toast without any fuss. Made with just four simple ingredients, it drizzles smoothly—never heavy like frosting. It’s naturally egg-free, allergy-friendly, and ready in minutes, which makes it perfect for busy mornings or casual brunches. Simple, reliable, and quietly impressive.
Total Time: 5 minutes

Servings: 16

Skill Level: Beginner

Flavor Profile: Sweet and lightly tangy

Texture: Pourable, silky, and light

Allergens: Dairy. Naturally egg-free and gluten-free. Can be adapted to be dairy-free with appropriate substitutes.

Ingredients: Pantry staples.

Storage: Keep it in an airtight container in the fridge for up to 7 days, but freezing is not recommended.
Oriana’s Thoughts On The Recipe

This Easy Cream Cheese Glaze is my daughter’s latest obsession. It all started when I made it for cinnamon roll pancakes, and from that moment on, she was hooked. Since then, I’ve been making this glaze almost every week. I stash it in the fridge and pull it out during the week for quick breakfasts or an after-school treat. It’s one of those little recipes that quietly saves the day, especially when breakfast feels a little too plain.

It’s pourable, silky, and drizzles beautifully—not heavy like frosting—so it instantly makes waffles, pancakes, or French toast feel special.

What I love most is how realistic it is for real life. Four simple ingredients, one bowl, and a few minutes is all it takes. This is the kind of extra that feels fun but never fussy, even on a busy school morning.

Why You’ll Want to Try My Recipe

Naturally egg-free: No substitutions or special adjustments needed.

Just four ingredients: Simple, pantry-friendly staples.

Silky & pourable: Drizzles easily without turning stiff or clumpy.

One-bowl recipe: Minimal cleanup, maximum payoff.

Make-ahead friendly: Prep it once, stash it in the fridge, and enjoy it all week.

Family-approved: A small upgrade that makes everyday breakfasts feel special.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

Unsalted Butter: Adds richness and helps keep the glaze smooth and pourable. Unsalted lets you control the flavor.

Cream Cheese (Room Temperature): This gives the glaze that classic tangy cream cheese flavor without making it thick like frosting.

Powdered Sugar (Sifted): Sweetens and thickens the glaze while keeping it silky. Sifting matters here for a smooth finish.

Pure Vanilla Extract: Adds warmth and rounds out the sweetness. Use real vanilla if you can.
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives, but results will vary depending on the brand. Choose ones that melt smoothly.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Melt the Base
Add the butter and cream cheese to a microwave-safe bowl. Heat, stirring often, until fully melted and smooth with no lumps.
Sweeten and Flavor
Whisk in the sifted powdered sugar and vanilla extract until the glaze looks silky and smooth.
Store or Serve
Use right away while warm and pourable, or transfer to a container and refrigerate until ready to use. Warm gently and whisk before serving if needed.
Recipe Tips For Success

➤ Troubleshooting Tips:

Glaze Looks Lumpy: Powdered sugar wasn’t fully incorporated. Pro Tip: Make sure the sugar is well sifted and whisk thoroughly while everything is warm.

Too Thick After Chilling: The butter and cream cheese firmed up in the fridge. Pro Tip: Let it sit at room temperature for a few minutes or warm gently, then whisk until smooth.

Greasy Texture: Ingredients weren’t fully emulsified. Pro Tip: Be sure the butter and cream cheese are completely combined before adding the sugar.

For the smoothest glaze, be sure the powdered sugar is well sifted, and the butter and cream cheese are fully melted before whisking.

Whisk while the mixture is still warm for the smoothest texture.

If you’re serving this for guests, warm it slightly right before drizzling so it pours beautifully.

A small jar with a lid makes storing and reheating super easy.
Variations & Additions
- Add a pinch of cinnamon for a cozy breakfast flavor.
- Swap vanilla for lemon extract for a bright, tangy glaze.
Serving Suggestions

Storage and Freezing Instructions

Store the glaze in an airtight container in the refrigerator for up to 7 days. When ready to use, let it sit at room temperature for a few minutes or warm gently in the microwave for 5 – 10 seconds and whisk until smooth.

Freezing is not recommended, as the texture can separate when thawed.

Frequently Asked Questions

This Glaze Goes So Well With

Recipe Card
Easy Cream Cheese Glaze

Oriana Romero

This easy cream cheese glaze is smooth, pourable, and lightly sweet with a rich, creamy finish. Made in one bowl with just four ingredients, it’s the perfect egg-free topping for waffles, pancakes, cinnamon rolls, and more. A simple, stress-free way to make everyday breakfasts feel special.

Prep Time 5 minutes

Total Time 5 minutes

Servings 16 servings ( 1 serving = 2 tablespoons | 2 cups total)

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

In a microwave-safe bowl, combine the butter and cream cheese. Microwave for 30 seconds, then stir well. Continue heating in 15-second increments, stirring after each one, until completely melted and smooth.

Add the powdered sugar and vanilla extract and whisk vigorously until smooth and lump-free.Tip: If you prefer even a thinner consistency, add milk 1 teaspoon at a time until it reaches the smooth, drizzle-ready consistency you desire.

Transfer the glaze to a jar or airtight container, cover with a lid, and store in the refrigerator until ready to use. The glaze will thicken after chilling. In that case, let it sit at room temperature for a few minutes or warm it gently in the microwave for 5 – 10 seconds, and whisk until smooth.

Store the glaze in an airtight container in the refrigerator for up to 7 days. The glaze will thicken after chilling. When ready to use, let it sit at room temperature for a few minutes or warm gently in the microwave for 5 – 10 seconds and whisk until smooth.

Freezing is not recommended, as the texture can separate when thawed.

Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives, but results will vary depending on the brand. Choose ones that melt smoothly.

Recipe Tips For Success
➤ Troubleshooting Tips:

Glaze Looks Lumpy: Powdered sugar wasn’t fully incorporated. Pro Tip: Make sure the sugar is well sifted and whisk thoroughly while everything is warm.

Too Thick After Chilling: The butter and cream cheese firmed up in the fridge. Pro Tip: Let it sit at room temperature for a few minutes or warm gently, then whisk until smooth.

Greasy Texture: Ingredients weren’t fully emulsified. Pro Tip: Be sure the butter and cream cheese are completely combined before adding the sugar.

➤ Extra Tips:

For the smoothest glaze, be sure the powdered sugar is well sifted, and the butter and cream cheese are fully melted before whisking.

Whisk while the mixture is still warm for the smoothest texture.

If you’re serving this for guests, warm it slightly right before drizzling so it pours beautifully.

A small jar with a lid makes storing and reheating super easy.

➤ Variations & Additions:

Add a pinch of cinnamon for a cozy breakfast flavor.

Swap vanilla for lemon extract for a bright, tangy glaze.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Serving: 1 = 2 tablespoonsCalories: 120kcalCarbohydrates: 12gProtein: 0.5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 23mgPotassium: 12mgSugar: 11gVitamin A: 272IUCalcium: 9mgIron: 0.02mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast Dessert Snack

Cuisine American

Calories 120

Keyword cream cheese egg-free glaze recipe sauce
More Sauce/Toppings Recipes You’ll Love!
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Oriana Romero

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January 22, 2026

Foolproof Chocolate Ganache (With Dairy-Free Option!)

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I have to admit, ganache and I didn’t always get along! For something with just two ingredients, mine turned out too thin, too thick, grainy, or completely broken more times than I can count. But as an allergy mom, I couldn’t just run to the bakery for a backup, so I set out to create a foolproof version that anyone can master. After plenty of testing, I finally cracked the code—and now this smooth, glossy, versatile ganache is one of my favorite secret weapons for making desserts feel extra special without extra stress.

Oriana’s Thoughts On The Recipe

I’ll be honest—ganache used to intimidate me. It looks so simple, just chocolate and cream, but I can’t tell you how many times mine turned out too thin, grainy, or completely broken. I remember thinking, “Why does something with only two ingredients feel so tricky?” As an allergy mom, I didn’t have the luxury of running out to the bakery for a backup, so I knew I had to figure out a reliable, stress-free method that worked every single time.

After lots of testing (and more than a few messy bowls of chocolate!), I finally cracked the code. This ganache is smooth, glossy, and versatile—and the best part is, it’s easy enough for any home baker. I’ve included all my tips for getting the right consistency, how to fix it if it goes wrong, and allergy-friendly swaps so everyone at the table can enjoy it. Now, ganache is one of my go-to “secret weapons” for making desserts feel extra special without extra stress.

Why You’ll Want to Try My Recipe

Only Two Ingredients – Chocolate and heavy cream, that’s it!
Foolproof – I’ve tested this recipe over and over, so you don’t have to worry about broken, grainy, or too-thin ganache.
Super Versatile – Perfect for frosting, filling, glazing, dripping, or drizzling.
Customizable Consistency – Thick and fudgy or smooth and pourable—your choice.
Quick to Make – Ready in just a few minutes, no fancy equipment needed.
Long-Lasting – Can be made ahead and stored for future desserts.

Ingredients You’ll Need, Substitutions & Notes

A bar of chocolate and a bowl of heavy cream, labeled with name tags as Foolproof Chocolate Ganache (With Dairy-Free Option!) ingredients, are placed on a blue textured surface.

Scroll down to the recipe card for all the details, including measurements and instructions

Chocolate – The star of the show! Use good-quality chocolate for the best flavor. You can choose semisweet, bittersweet, or even milk chocolate, depending on how sweet you like it. Chocolate bars work best. Just remember that the better the chocolate, the better your ganache will taste. Do not use chocolate chips because they will not melt into the best ganache consistency.
Heavy Cream – This gives ganache its smooth, velvety texture and adds richness. Heavy cream (also called heavy whipping cream) has a higher fat content, which helps create that luscious, melt-in-your-mouth consistency. Don’t swap it for milk or half-and-half—they won’t give you the same results.

This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy – Use canned full-fat coconut milk or cream. Read more options below.
Nuts/Peanuts – Use nut-free chocolate and check labels for cross-contamination warnings.

Dairy-Free Cream Options

Ganache doesn’t have to be made with dairy! Here are some of my favorite allergy-friendly swaps that work beautifully:

👉 Pro Tip: Whichever dairy-free cream you choose, heat it gently (just to a simmer) before mixing with the chocolate. Always measure by weight for best results.

What Not to Use for Ganache

Not every dairy-free milk or cream works well for ganache. Skip these options, since they’re too thin and won’t create the right texture:

Almond Milk – too watery, won’t thicken properly.
Rice Milk – very thin, results in a runny ganache.
Coconut “drink” (carton) – different from canned coconut milk; it’s diluted and won’t give you that rich, silky consistency.
Low-fat or light milks (dairy or non-dairy) – lack the fat needed to set and stabilize ganache.

👉 Pro Tip: Stick to full-fat creams (dairy or dairy-free) for the best results. The fat content is what makes ganache smooth, glossy, and stable.

Chocolate Ganache Ratios at a Glance

Use	Chocolate : Cream Ratio	Texture	Best For
Glaze (Dark/Milk)	1 : 2	Thin, shiny, pourable	Drizzling over cakes, cupcakes, donuts, fruit
Classic Ganache (Dark/Milk)	1 : 1	Silky, smooth, spreadable	Cake filling, cupcake centers, spooning over ice cream
Thick Ganache (Dark/Milk)	2 : 1	Firm, fudgy, holds shape	Truffles, whipped frosting, sandwich cookies
Classic Ganache (White)	3 : 1	Smooth, creamy, sets softer than dark chocolate	Cake filling, whipped frosting, fruit dips
Thick Ganache (White)	4 : 1	Firm, rich, holds shape	Truffles, layered desserts

How to Fix Common Ganache Problems

Ganache is simple, but it can still be a little fussy. Here’s what might have gone wrong—and how to save it:

Chocolate not melting smoothly: Sometimes the chocolate can seize or remain lumpy. Pro Tip: Chop the chocolate into small, even pieces so it melts quickly and evenly when mixed with the hot cream.
Ganache too runny: This usually happens if the cream-to-chocolate ratio is too high. Pro Tip: Add more finely chopped chocolate, a little at a time, until you reach the desired thickness.
Ganache too thick: This can happen if you used too much chocolate or the mixture cooled too much. Pro Tip: Gently reheat the ganache and whisk in a splash of warm cream to loosen it.
Grainy texture: Overheating the cream or chocolate can cause this. Pro Tip: Heat the cream until just simmering—don’t boil—and let the residual heat melt the chocolate.
Ganache splits after cooling: The fat separates from the liquid as it sets. Pro Tip: Warm it gently in the microwave in 5-second bursts, stirring each time, until it becomes silky again.
Ganache has lumps: The cream wasn’t hot enough to fully melt the chocolate, or the chocolate pieces were too big. Pro Tip: Pop the bowl over a pot of simmering water and whisk until the lumps melt out, or strain it through a fine mesh sieve.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prep the chocolate

Chop up your chocolate into small, even pieces and toss them into a medium heatproof bowl. Smaller pieces melt faster and give you that silky-smooth finish.

Step 2 – Warm the cream

Pour your cream into a small saucepan and heat it over medium until it’s just starting to simmer—look for little bubbles around the edges. Don’t let it boil like crazy; that’s too hot.

Step 3 – Combine and let it sit

Pour the hot cream right over the chocolate, making sure every bit is covered. Then walk away for 2–3 minutes and let the heat do the work of softening the chocolate.

Pour the hot cream right over the chocolate, making sure every bit is covered.
Then, cover and walk away for 2–3 minutes and let the heat do the work of softening the chocolate.

Step 4 – Stir it into silky perfection

Using a spoon or a small rubber spatula, stir slowly from the center outward until the chocolate is fully melted and the mixture is smooth and glossy.

Step 5 – Cool

For Glaze or Drip: If you’re using it to glaze or drip over a cake, let the ganache cool for about 10–15 minutes. The cooler it is, the thicker it will be, so you can decide how dramatic you want that drip to look.

For Whipped Frosting: If you want a fluffy frosting, chill the ganache for about 4 hours until it’s thick but not rock-hard. Then whip it with a mixer for about 4 minutes until it’s lighter in color and texture. Perfect for spreading over cupcakes or cakes.

Always measure by weight (grams/ounces). Ganache is all about balance, and even small changes in ratios can affect the texture.

Chop the chocolate finely. Smaller pieces melt more evenly and prevent lumps.

Use a heatproof bowl for mixing, as the hot cream will help melt the chocolate evenly.

Heat the cream gently. It should be hot but not boiling—overheating can cause the chocolate to seize or turn grainy.

Let it sit before stirring. After pouring the hot cream over the chocolate, let it rest for 2–3 minutes so the heat can melt the chocolate fully.

Whisk slowly and gently. Stir from the center out to create a smooth, glossy texture without incorporating air bubbles.

Know your ratio. Use more cream for a pourable glaze, equal parts for a classic spreadable ganache, and more chocolate for truffles or whipped frosting.

Variations & Additions

Add a splash of vanilla extract for a warm, sweet note.
Stir in a tablespoon of liqueur like Grand Marnier, Kahlúa, or Baileys for a grown-up twist.
Infuse the cream with orange zest, espresso powder, or cinnamon sticks before mixing with the chocolate.

Serving Suggestions

Pourable glaze – drizzle over cakes, brownies, donuts, or even pancakes for a bakery-style finish.
Cake filling – spread between cake layers for a rich, silky bite in every slice.
Cupcake frosting – whip cooled ganache until fluffy and pipe it onto cupcakes.
Truffles – chill, scoop, and roll into bite-size treats.
Dip for fruit or cookies – perfect for strawberries, bananas, or crunchy cookies.
Ice cream topping – warm it slightly and spoon over a bowl of ice cream for instant sundae vibes.
Sandwich cookies – spread between two cookies for an indulgent twist.
Family Favorite: My kids love dipping graham crackers or fresh fruit into ganache—it’s a simple treat that feels extra special.

Storage and Freezing Instructions

Freezer: Ganache can also be frozen for up to 3 months. Thaw in the refrigerator, then let it stand at room temperature to thin out again gently. If necessary, rewarm if needed.

Frequently Asked Questions

A spoon lifts thick, glossy Foolproof Chocolate Ganache (With Dairy-Free Option!) from a clear glass bowl set on a blue surface.

Try These Base Recipes Next!

Recipe Card

A glass bowl filled with smooth, melted Foolproof Chocolate Ganache (With Dairy-Free Option!) and a spoon inside sits next to pieces of chocolate on a blue textured surface.

Foolproof Chocolate Ganache Recipe

Oriana Romero

Ganache and I didn’t always get along—too thin, too thick, grainy, you name it. But as an allergy mom, I had to make it work. After plenty of testing, I cracked the code, and now this smooth, glossy ganache is my go-to secret weapon for making desserts feel extra special without the stress.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1.5 cups

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Cool:

If using as a glaze or drip, allow to cool for 10 to 15 minutes before pouring. The ganache’s temperature matters: the temperature at which you use it will determine how thick or thin your chocolate coating or drip will be.
If using as a frosting, allow to chill for 4 hours, or until almost solidified. Then beat the cooled, thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed. You can use the whipped ganache to frost cupcakes or cakes.

Store the ganache, well covered, at room temperature for up to 1 day or in the refrigerator for up to 2 weeks. Ganache can also be frozen for up to 3 months. Thaw in the refrigerator, then let it stand at room temperature to thin out again. Always store your ganache with a piece of plastic wrap pressed against the surface to prevent any film or crust from forming.

Freezer: Ganache can also be frozen for up to 3 months. Thaw in the refrigerator, then let it stand at room temperature to thin out again gently. If necessary, rewarm if needed.

Food Allergy Swaps:
This recipe is naturally egg, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy – Use canned full-fat coconut milk or cream. Read more options below.
Nuts/Peanuts – Use nut-free chocolate and check labels for cross-contamination warnings.

Dairy-Free Cream Options:
Ganache doesn’t have to be made with dairy! Here are some of my favorite allergy-friendly swaps that work beautifully:

👉 Pro Tip: Whichever dairy-free cream you choose, heat it gently (just to a simmer) before mixing with the chocolate. Always measure by weight for best results.

What Not to Use for Ganache:
Not every dairy-free milk or cream works well for ganache. Skip these options, since they’re too thin and won’t create the right texture:

Almond Milk – too watery, won’t thicken properly.
Rice Milk – very thin, results in a runny ganache.
Coconut “drink” (carton) – different from canned coconut milk; it’s diluted and won’t give you that rich, silky consistency.
Low-fat or light milks (dairy or non-dairy) – lack the fat needed to set and stabilize ganache.

👉 Pro Tip: Stick to full-fat creams (dairy or dairy-free) for the best results. The fat content is what makes ganache smooth, glossy, and stable.

How to Fix Common Ganache Problems:
Ganache is simple, but it can still be a little fussy. Here’s what might have gone wrong—and how to save it:

Chocolate not melting smoothly: Sometimes the chocolate can seize or remain lumpy. Pro Tip: Chop the chocolate into small, even pieces so it melts quickly and evenly when mixed with the hot cream.
Ganache too runny: This usually happens if the cream-to-chocolate ratio is too high. Pro Tip: Add more finely chopped chocolate, a little at a time, until you reach the desired thickness.
Ganache too thick: This can happen if you used too much chocolate or the mixture cooled too much. Pro Tip: Gently reheat the ganache and whisk in a splash of warm cream to loosen it.
Grainy texture: Overheating the cream or chocolate can cause this. Pro Tip: Heat the cream until just simmering—don’t boil—and let the residual heat melt the chocolate.
Ganache splits after cooling: The fat separates from the liquid as it sets. Pro Tip: Warm it gently in the microwave in 5-second bursts, stirring each time, until it becomes silky again.
Ganache has lumps: The cream wasn’t hot enough to fully melt the chocolate, or the chocolate pieces were too big. Pro Tip: Pop the bowl over a pot of simmering water and whisk until the lumps melt out, or strain it through a fine mesh sieve.

Extra Recipe Tips For Success:

Always measure by weight (grams/ounces). Ganache is all about balance, and even small changes in ratios can affect the texture.
Choose the Right Chocolate:Use good-quality chocolate. You can choose semisweet, bittersweet, or even milk chocolate, depending on how sweet you like it. Chocolate bars work best. Just remember that the better the chocolate, the better your ganache will taste. Do not use chocolate chips because they will not melt into the best ganache consistency.
Chop the chocolate finely. Smaller pieces melt more evenly and prevent lumps.
Use a heatproof bowl for mixing, as the hot cream will help melt the chocolate evenly.
Heat the cream gently. It should be hot but not boiling—overheating can cause the chocolate to seize or turn grainy.
Let it sit before stirring. After pouring the hot cream over the chocolate, let it rest for 2–3 minutes so the heat can melt the chocolate fully.
Whisk slowly and gently. Stir from the center out to create a smooth, glossy texture without incorporating air bubbles.
Know your ratio. Use more cream for a pourable glaze, equal parts for a classic spreadable ganache, and more chocolate for truffles or whipped frosting.

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 1440kcalCarbohydrates: 74gProtein: 16gFat: 121gSaturated Fat: 73gPolyunsaturated Fat: 4gMonounsaturated Fat: 34gTrans Fat: 0.05gCholesterol: 183mgSodium: 73mgPotassium: 1231mgFiber: 16gSugar: 41gVitamin A: 2378IUVitamin C: 1mgCalcium: 214mgIron: 18mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 1440

Keyword chocolate egg-free recipe

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Oriana Romero

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August 29, 2025

Honey Almond Granola – Simply Scratch
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Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make!

I ❤️ granola.

And this recipe, given to me by my sister Kelly, is the first granola recipe I’ve ever made in my life. Since posting this recipe, back in 2011, I’ve made dozens of batches and have posted at least 7 more homemade granola recipes here on SS. What I love about this recipe most, is that it’s a small batch recipe that consists of 7 ingredients and yields about 3 cups. The ingredients are simple and are most likely on hand and in your kitchen already and it’s also a blank canvas and can be easily customized. Maybe try adding dried fruit like dates, raisins or apricots. You could add coconut flakes, a blend of different nuts and/or milk or dark chocolate chips.

The world is your oyster when it comes to this simple yet satisfying honey almond granola recipe!!

To Make This Almond Granola You Will Need:
- unsalted butter (melted) – Lends richness and flavor.
- honey – Adds sweetness and distinct flavor.
- vanilla – Lends distinct warmth and enhances the flavors in this granola.
- sliced almonds – Or substitute with pecans or walnuts.
- whole wheat flour – Acts as a binder, creating clusters during baking.
- old fashioned oats – The base for this granola, adds chewy yet crispy texture.
- fine salt – Use sea salt or pink himalayan.
Preheat your oven to 350°F (or 180°C).

Line a rimmed baking sheet with parchment paper.

In a liquid measuring cup add 1/4 cup honey, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.

Stir to combine.

In medium mixing bowl, measure and add 1-1/2 cups old fashioned rolled oats, 1/2 cup whole wheat flour and 1/3 cup sliced almonds.

Mix to combined.

Pour the vanilla honey butter mixture over top of the oats and almond mixture.

Stir until the granola forms clumps and the honey mixture is evenly distributed.

Transfer the granola mixture to the prepared pan.

Spread it out evenly and bake on the middle rack of your pre-heated oven for 10 minutes.

Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning. Once baked, remove and let cool.

Store in an air-tight container or resealable bag for up to 1 month.

Ways to Enjoy Homemade Granola:

This granola is so versatile! Add it to your favorite yogurt or on top of ice cream. For a snack, mix it with your favorite dried fruit and/or dark chocolate chunks! However, I really love it with sliced bananas, with or without fresh berries, but definitely with milk (or kefir) poured over top!

Enjoy! And if you give this Honey Almond Granola recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Honey Almond Granola

Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make! Yields approximately 3 cups.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

1/4 cup honey

2 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1½ cups old fashioned rolled oats

1/2 cup whole wheat flour

1/3 cup sliced almonds

Preheat oven to 350℉ (or 180℃).Line a rimmed baking sheet with parchment paper.

In a liquid measuring cup add honey, melted butter, vanilla extract and fine salt. Stir to combine.

In medium mixing bowl, measure and add oats, whole wheat flour and sliced almonds. Mix to combined.

Pour the vanilla honey butter mixture over top of the oats and almond mixture. Stir until the granola forms clumps and the honey mixture is evenly distributed.

Transfer the granola mixture to the prepared pan. Spread it out evenly and bake in your pre-heated oven for 10 minutes. Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning.Once baked, remove and let cool.

Store in an air-tight container or resealable bag for up to 1 month.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 0.25cup, Calories: 164kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 75mg, Potassium: 117mg, Fiber: 3g, Sugar: 9g, Vitamin A: 88IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1mg

Author: Laurie McNamara

Course: Appetizers & Snacks, Breakfast & Brunch

Cuisine: American
This recipe was originally posted on March 28, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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August 5, 2025

Tag: topping

This Easy Cream Cheese Glaze Is Silky, Pourable, and Perfect for Breakfast

Ingredients You’ll Need, Substitutions & Notes

Process Overview: Step-by-Step Photos

Melt the Base

Sweeten and Flavor

Store or Serve

Recipe Tips For Success

➤ Troubleshooting Tips:

Variations & Additions

Serving Suggestions

Storage and Freezing Instructions

Frequently Asked Questions

This Glaze Goes So Well With

Recipe Card

Easy Cream Cheese Glaze

More Sauce/Toppings Recipes You’ll Love!

Foolproof Chocolate Ganache (With Dairy-Free Option!)

Ingredients You’ll Need, Substitutions & Notes

Dairy-Free Cream Options

What Not to Use for Ganache

Chocolate Ganache Ratios at a Glance

How to Fix Common Ganache Problems

Process Overview: Step-by-Step Photos

Step 1 – Prep the chocolate

Step 2 – Warm the cream

Step 3 – Combine and let it sit

Step 4 – Stir it into silky perfection

Step 5 – Cool

Variations & Additions

Serving Suggestions

Storage and Freezing Instructions

Frequently Asked Questions

Try These Base Recipes Next!

Recipe Card

Foolproof Chocolate Ganache Recipe

Cool:

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Honey Almond Granola – Simply Scratch

To Make This Almond Granola You Will Need:

Preheat your oven to 350°F (or 180°C).

Ways to Enjoy Homemade Granola:

Honey Almond Granola