Honey Granola Recipe
This homemade honey granola is crunchy, lightly golden, and naturally sweetened with pure honey instead of refined sugar. It’s healthier than store-bought granola and customizable with your favorite nuts and seeds.
Why You’ll Love This Honey Granola
Naturally sweetened with honey
Crispy, crunchy texture
No refined sugar
Perfect for breakfast or snacks
Cheaper and healthier than store-bought
Ingredients
3 cups rolled oats
⅓ cup pure honey
¼ cup coconut oil (or olive oil)
1 tsp vanilla extract
½ tsp salt
1 tsp ground cinnamon (optional)
½ cup chopped nuts (almonds, walnuts, cashews)
¼ cup seeds (pumpkin, sunflower, chia)
½ cup dried fruit (raisins, cranberries) – add after baking
How to Make Honey Granola (Step-by-Step)
1. Preheat Oven
Preheat oven to 165°C (330°F). Line a baking tray with parchment paper.
2. Mix Wet Ingredients
In a bowl, whisk together honey, melted coconut oil, vanilla, and salt.
3. Combine Dry Ingredients
In a large bowl, mix rolled oats, nuts, seeds, and cinnamon.
4. Coat the Granola
Pour wet mixture over dry ingredients and stir until evenly coated.
5. Bake
Spread granola evenly on the tray.
Bake for 20–25 minutes, stirring once halfway for even browning.
6. Cool Completely
Let granola cool fully before stirring — this is how you get clusters.
7. Add Dried Fruit
Once cooled, mix in dried fruit.
Tips for Extra Crunchy Honey Granola
Press granola firmly onto the tray before baking
Don’t stir too often
Let it cool fully before breaking into clusters
Honey Granola Variations
Healthy Honey Granola: Use less oil, add more seeds
Honey Almond Granola: Use sliced almonds only
Honey Coconut Granola: Add shredded coconut
Vegan Honey Granola: Swap honey for maple syrup
How to Serve Honey Granola
With Greek yogurt and fruit
With milk or plant-based milk
As a snack on its own
As a topping for smoothie bowls
Storage Instructions
Store in an airtight container at room temperature for 2–3 weeks
Keeps well in the fridge for up to 1 month