Honey Nut Granola

Honey Nut Granola is a crunchy homemade granola recipe made with rolled oats, mixed nuts, seeds, coconut flakes, and natural honey. Baked until golden and crisp, this healthy granola is perfect for breakfast or snacks and pairs well with yogurt, milk, or smoothie bowls. This easy homemade granola recipe uses simple pantry ingredients and can be customized with your favorite nuts, seeds, and dried fruits. Packed with fiber, healthy fats, and natural sweetness, honey granola is a great option for meal prep, breakfast bowls, and nutritious snacks throughout the week.

Ingredients

• 3 cups old-fashioned rolled oats
• 3 cups assorted nuts and seeds, roughly chopped (such as almonds, cashews, pecans, sunflower seeds, pumpkin seeds, or pistachios)
• 1 cup unsweetened large coconut flakes
• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• ½ cup honey
• ⅓ cup neutral oil (such as olive oil, melted butter, coconut oil, or another neutral oil)

Instructions

1. Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, chopped nuts and seeds, coconut flakes, brown sugar, and kosher salt. Mix thoroughly, breaking up any lumps of brown sugar so everything is evenly distributed.
3. Pour in the honey and oil. Stir well until the mixture is evenly coated and the oats and nuts are lightly glossy.
4. Spread the granola mixture evenly onto the prepared baking sheet in a thin layer.
5. Bake for 10–15 minutes, then remove the pan from the oven and stir the granola to ensure even toasting.
6. Return the pan to the oven and bake for another 10–15 minutes. Stir again, then continue baking for 10–20 minutes more, stirring once during the final baking time, until the granola is golden brown and fragrant.
7. Allow the granola to cool completely on the baking sheet. Once cooled, break it into clusters.
8. Store the granola in an airtight container at room temperature for up to 3 weeks.

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Tips

• Stirring the granola during baking helps it toast evenly and prevents burning.
• For larger clusters, press the mixture gently into the pan before baking and stir less frequently.
• Keep an eye on the granola during the last minutes of baking, as nuts and coconut can brown quickly.
• Allow it to cool fully before storing so it becomes crisp.

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Variations and Substitutions

• Sweeteners: Replace honey with maple syrup or agave syrup for a different flavor.
• Nuts and seeds: Use any combination you prefer such as walnuts, hazelnuts, chia seeds, or flaxseeds.
• Add-ins: Mix in dried fruits like raisins, cranberries, chopped apricots, or dates after the granola has cooled.
• Spices: Add cinnamon, nutmeg, or vanilla extract for extra aroma.
• Chocolate version: Stir in dark chocolate chips once the granola is completely cool.

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FAQs

Can I make this granola gluten-free?
Yes. Simply use certified gluten-free rolled oats.

Why isn’t my granola crunchy?
Granola becomes crisp as it cools. Make sure it cools completely on the baking sheet before storing.

How long does homemade granola last?
Stored in an airtight container at room temperature, it can last up to 3 weeks.

Can I freeze granola?
Yes. Store it in a sealed container or freezer bag for up to 3 months.

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Serving Suggestions

• Sprinkle over yogurt or Greek yogurt for a quick breakfast.
• Serve with milk or plant-based milk like a cereal.
• Add to smoothie bowls for extra crunch.
• Use it as a topping for fruit salads, baked apples, or ice cream.
• Pack it as a snack for school, work, or travel.

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Why You’ll Love This Recipe

• Made with simple pantry ingredients.
• Naturally sweetened with honey.
• Customizable with different nuts, seeds, and flavors.
• Perfect for breakfast, snacks, or dessert toppings.
• Easy to make in large batches and store for weeks.