This honey nut granola is crunchy, nutty, and lightly sweet, with golden clusters of honeyed oats and toasted nuts in every bite. While it bakes, your kitchen smells like warm honey and toasted oats, and after it cools, those clusters set up crisp and irresistible. It’s perfect for topping yogurt and oatmeal, adding a bit of texture to smoothie bowls, or snacking right out of the jar.
Now that I know how easy granola is to make at home, I’ve been trying a few variations. I’ve used maple syrup in all my batches so far, but I really wanted to try making a honey granola and I’m so glad I did.
One thing I noticed is that honey can brown a little faster than maple syrup. I learned the hard way that it can go from golden to overdone in a very short time! So I’ve reduced the bake time to account for that and I make sure to check a couple of times in the last few minutes of baking.
Once I dialed in the bake time, this granola is exactly what I was hoping for: simple, classic, and totally delicious.
Easy Honey Nut Granola Recipe
If you love classic honey nut granola with great crunch and simple ingredients, this one’s for you. It’s quick to stir together, uses just a few pantry ingredients, and stores well so you can keep a jar ready for quick breakfasts and snacks all week. And if you’ve made my Easy Granola recipe before, give this version a try. It uses the same easy method, but the honey and almonds give it a totally different flavor and vibe.
Fair warning, you might catch yourself grabbing “just one more handful” throughout the day.
Tips for Success
- Use parchment paper – this makes cleanup so much easier!
- Don’t skip warming the oil/honey mixture. Honey can be quite thick and you want the mixture to be warm and pourable so it will easily coat the dry ingredients.
- Don’t overbake – watch the granola carefully towards the end of baking. Honey tends to brown more quickly so keep an eye on it and remove from oven when it’s a nice golden brown.
Ingredients
Key Ingredients
Oats: Old-fashioned oats form the base of the granola. Don’t use quick-cooking oats as they would have a much different texture.
Nuts: I used roughly chopped almonds, but walnuts, pecans or whatever nuts you love will work here. Make sure to use raw nuts since already-roasted nuts would burn during the baking process. If you want to use roasted nuts, add them at the end of baking.
Honey: I used a mild, everyday honey for the batch pictured. Since honey is the main flavor, use one you enjoy. I did try raw honey for one batch and it worked perfectly, though the flavor was definitely stronger.
Oil: I used extra virgin coconut oil. I don’t notice a coconut flavor, but if you’re sensitive to it, use refined coconut oil or another mild oil.
Vanilla: Just a teaspoon of your favorite vanilla extract is all you need.
Salt: I used my go-to Baja Gold sea salt, but any fine salt you have in the pantry works.
Instructions
Step 1: Mix dry ingredients.
Step 2: Heat oil and honey together, add vanilla.
Step 3: Add liquid mixture to dry oats and mix well.
Step 4: Spread evenly in prepared baking tray.
Step 5: Bake for 15 minutes and then stir. Press firmly into even layer again and bake until golden brown. Watch carefully and don’t let it get too brown! The granola will still be soft when done baking but will crisp up as it cools.
Step 6: Allow to cool completely before breaking into chunks and storing.
Clusters or no clusters?
For bigger clusters, stir once halfway through, then press the granola firmly into an even layer and do not stir again. Let it cool completely on the pan before breaking it up (this is when the clusters set). For a looser crunchy granola, give it a gentle stir after baking to break it up.
FAQs
My granola is chewy instead of crispy. What happened?
Granola crisps up as it cools, so it will be soft right out of the oven. If it’s still chewy after cooling, it probably needed a little longer in the oven.
To “fix” a chewy batch, you can spread it back on the pan and bake at 275°F for 10-15 minutes, then cool completely again. This will help dry the granola rather than brown further.
How do I get bigger clusters?
After the halfway stir, press the granola firmly into an even layer, then don’t stir again. Let it cool completely on the pan before breaking it up.
How can I customize this recipe?
You can swap the nuts before baking (walnuts or pecans both work great here). If you want a little warmth, add 1/2 to 1 teaspoon cinnamon to the dry ingredients. Once the granola is completely cool, stir in any mix-ins you like. I would stick to about 3/4 to 1 cup total. Try dried fruit (golden raisins, dried cranberries, chopped apricots, or dates), chocolate chips or chunks, or a handful of coconut.
Other Recipes You Might Enjoy:
Easy Granola: My staple granola recipe, perfect for customizing.
Breakfast Cookies: Granola vibes, but baked into a soft, snackable cookie.
Blueberry Baked Oatmeal: An easy make-ahead breakfast that reheats beautifully.
Honey Nut Granola
Equipment
- 1 baking pan I use a 13×18" (half-sheet) pan
Ingredients
- 4 cups old-fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1/2 cup coconut oil, melted (or other oil of choice)
- 1/2 cup honey
- 1 teaspoon sea salt
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F.
- Lightly spray or grease a half-sheet (13×18) baking pan. Line with parchment paper, smoothing the paper so it won’t slide around. If you don’t have parchment, make sure to grease the pan well.
- In large bowl, mix oats, almonds and salt until well combined. Set aside.
- In a glass microwave-safe measuring cup, melt the coconut oil for 15 to 20 seconds. Add the honey and microwave for another 15 to 20 seconds, just until warm and pourable. Stir well to combine, then add vanilla. (You can also warm the oil and honey together in a small saucepan on the stovetop.)
- Pour the mixture on top of dry ingredients and mix well until the oats and nuts are evenly coated.
- Pour the granola onto prepared baking pan and spread into an even layer, pressing down with rubber spoon or spatula.
- Bake for 15 minutes. Remove from oven and stir well. Press the granola firmly back into an even layer (this helps it form clusters).
- Bake an additional 10-13 minutes, or until golden brown. Granola will still be soft (especially in the center), but will crisp up as it cools.
- Remove from oven and set on cooling rack.
- For big clusters, let the granola cool completely without stirring, at least an hour.
- Once cool, break into chunks using a spatula or your hands. Be sure it’s fully cooled before storing in an airtight container. I usually let mine sit 3 to 4 hours before sealing.
Notes
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