I have been searching for my favorite honey granola recipe for years, and while I found one that I used for a while, I finally decided it was time to make my own! This honey granola recipe is easy and delicious, you are going to love it.
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We eat a lot of homemade yogurt around here, and we drink a lot of raw milk. Guess what goes perfectly with a bowl of yogurt, or a bowl of raw milk?
I make this granola all the time, and my whole family loves it too.
There is nothing better than a bowl of crunchy, sweet, nutty granola with honey, almonds, and pecans.
I love. Pecans.
It took me a lot of experimenting to finally decide what made this recipe amazing, but it is finally here!
Not that I have been burdened with all the testing… 😁
What Makes The Perfect Honey Granola Recipe ?
Everyone likes their granola a little bit different. For me, I was looking for a homemade granola recipe that was:
- Quick (I need it for breakfast, people!)
- Lightly Sweetened with natural sweeteners (like honey, maple, or even molasses)
- Healthier than any store bought option.
This recipe is all of those things, and more. This homemade honey granola is really darn good as it is, but want to know what makes it perfect?
It is adaptable!
If you are a more crunchy granola girl like me, then you can make it more crunchy. If you like it a bit softer, that works too!
You can make it with bigger oat clusters, which is great for cereal and snacks! Or you can make it to be smaller oat bits and pieces for easy stirring into yogurt, and topping into desserts.
You can make it sweeter or less sweet.
Try to change up the nuts and seeds, and even the sweeteners used. The sky is the limit!
What Ingredients Do You Need For This Homemade Honey Granola Recipe?
To make the recipe as written, you will need the following ingredients (you might already have them at home)
I love to get a lot of my bulk ingredients from Azure Standard. They have very high quality organic foods for amazing prices, and they deliver all over the country.
- Old Fashioned or Rolled Oats
- Raw Almonds (Whole, chopped, or slivered. It doesn’t matter.)
- Raw Pecans (Whole, halves, or pieces.)
- Unsweetened Shredded Coconut
- Coconut oil (You may use another healthy fat)
- Honey (I usually use raw creamed honey, but any honey will work.)
- Salt (I use Himalayan pink salt)
- Cinnamon (Optional but awesome!)
- Vanilla (Optional but awesome!)
- Raw Unsalted Sunflower kernels (optional!)
How To Make Homemade Honey Granola
This recipe is super easy, and very simple. You don’t need any fancy tools or methods.
First, heat the oven to 350 degrees. Butter a half baking sheet (18×13 sheet) or line it with a silicone mat.
I prefer to butter it, since I find the granola cooks better. However, it can be easier to clean off the pan if you use a silicone mat.
Dump all the ingredients except the coconut together. Mix until the oats and nuts are thoroughly coated with the honey and oil.
Pour the oat mixture onto the baking pan, and spread it evenly. Press it down with a spatula.
Bake for 15 minutes. After 15 minutes, take out the pan and pour on the coconut. Then, stir it all around to flip and stir the oats.
Return the pan to the oven, and bake for 10-15 more minutes. Start with 10, then add 1-2 minutes until the oats are golden brown.
When its done, remove the pan from the oven. If you want to eat it warm on top of a dessert or icecream, its ready right away! (But it won’t be as crunchy.)
If you want it to be cooled and totally crunchy, let it cool for about 30 minutes. Use a metal spatula to transfer it into an airtight container.
If you want the oat bits to be smaller, before you let it cool down, stir it all one more time upon taking it out of the oven. If you want more clusters, then don’t stir it before cooling!
How Long Does Homemade Granola Last?
To be honest, we haven’t been able to determine how long this granola lasts long term because we eat it SO fast!
The longest we have stored this granola is one week in the pantry in an airtight container, or about 2 weeks in the fridge.
If you want to store your honey granola longer, let it cool completely and then store it in the freezer. It thaws quickly and shouldn’t stick together too much if you let it cool properly.
How to adapt the homemade honey granola recipe!
This recipe is so versatile and easily customizable! I love to make it just as I have written here, but even if you change it up, it sill tastes amazing.
I sometimes run out of cinnamon or vanilla and still make the granola, and it is still so delicious.
Here are some ideas of how to mix up this recipe to make it your own:
- Try different nut combinations like walnuts, cashews, or even peanuts.
- Add pumpkin seeds, flax, or Chia!
- Try using real maple syrup or molasses in place of some or all of the honey. (The baking times will change slightly depending on the different sugars you use, so watch it carefully!)
- After the granola cools, add half a cup or a cup of dried fruit! Dried bananas, freeze dried strawberries, cranberries, or even raisins would be so good!
This recipe is also gluten free (make sure to use certified gluten free ingredients) and SO much healthier than any other granola I have seen since it uses very little added sweetener, and my sweetener of choice is raw honey!
Easy Homemade Honey Granola
- 5 Cups Rolled Oats
- 3/4 Cup Almonds (Chopped or slivered)
- 3/4 Cup Pecans (Halves or pieces)
- 1/2 Cup Sunflower Kernels (Raw, Unsalted)
- 1/2 Cup Coconut Oil Melted
- 1/2 Cup Honey
- 1 tsp Salt
- 1 tsp Vanilla (optional)
- 1 tsp Cinnamon (optional)
- 1/2 Cup Shredded Coconut (Unsweetened)
- Preheat the oven to 350°. Generously butter a baking sheet.
- Mix all ingredients together except the coconut
- Pour the mixture onto the pan, spread evenly and press down with a spoon.
- Bake for 15 minutes. Remove from the oven and pour on the coconut. Stir the coconut into the granola to distribute and flip the granola.
- Bake for 10-15 more minutes, until golden brown. Start with 10 minutes, then add 1-2 minutes at a time until it is done.
- Let the granola cool for 20-30 minutes for ultimate crunchiness! Once totally cooled, store in an airtight container in the fridge.
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