Easy Honey Granola

Crunchy homemade granola scattered on a marble surface next to a glass jar and a honey dipper resting in a small pool of honey.

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This simple honey granola bakes up crunchy and golden using whatever nuts, seeds or dried fruit you have on hand. It's easy to make, endlessly adaptable and delicious as a cereal, over yogurt or a snack eaten out of your hand!

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: 7 cups

Calories: 759kcal

Author: Nicole Gaffney

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, olive oil, melted butter or coconut oil

Instructions

Preheat the oven to 325℉ and line a sheet pan with parchment paper.
In a large bowl, combine the oats, nuts and/or seeds, coconut flakes, brown sugar and salt. Mix really well, being sure to break up any clumps of brown sugar.
3 cups old fashioned rolled oats, 3 cups assorted nuts and seeds, roughly chopped , 1 cup unsweetened large coconut flakes, 2 tablespoons brown sugar , 1 teaspoon Kosher salt
Add the oil and honey, then toss really well until every piece is thoroughly coated.
½ cup honey, ⅓ cup neutral oil, olive oil, melted butter or coconut oil
Spread out onto the sheet pan, then bake for 10-15 minutes. Remove from the oven and give it a good toss, then place it back in the oven and cook for another 10-15 minutes. Give it another mix, then cook for an additional 10-20 minutes, stirring one more time, until the granola is golden brown and toasted all over.
Allow the granola to cool completely, then crumble into pieces. Keep in an airtight container at room temperature for up to 3 weeks.

Notes

You can add more honey if you want, but I don’t recommend using any less or it won’t crisp.
Use butter or coconut oil if you want the fat to flavor the granola more.
If you use butter, lower the temperature to 300 degrees and check on it often to prevent burning.
Spread the granola into a uniform layer so it toasts evenly.
Let it cool fully before breaking into larger pieces, since that’s when it firms up.

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