Homemade Honey Granola

This homemade honey granola is super easy to make and makes the best breakfast for busy mornings. Made with gluten-free oats, raw honey, chia seeds, and nuts, it is very nutritious and filling.

We love having homemade granola in the pantry for healthy make-ahead breakfasts and snacks. This honey granola recipe is naturally sweetened, gluten-free, dairy-free, and vegan.

During the fall, we love to make pumpkin granola; it is a similar recipe but made with real pumpkin. We can’t get enough homemade granola in our house!

Our kids love cereal and we love how easy it is! When they wake up hungry and ready for breakfast, we always have granola on hand to satisfy their hunger quickly.

Why You’ll Love It

• Easy to make: It’s easy to keep the pantry stocked with homemade granola because it is so easy to make. Once you learn the method and formula, you can whip up a batch with very little measuring and just a few minutes of hands-on time.
• Save money: Store-bought granolas are surprisingly expensive! Making your own is a great way to cut back on your grocery budget without sacrificing your delicious granola.
• Choose your ingredients: Homemade granola is very flexible, so you can make it exactly how you like it. Substitute the sweetener, seeds, nuts, and other add-ins for a fully customized granola. This is especially helpful for those with allergies!
• Quick meal: We love having homemade “convenience foods” on hand for those moments when we are too hungry to cook. We can grab the granola out of the pantry, add some milk or yogurt, and we have a super quick meal or snack ready to go.

Ingredients

• Oats: we use quick oats for a perfectly crunchy granola. Old-fashioned oats will also work, but you may have to bake them longer to get that crispy texture.
• Salt: Don’t skip the salt! It enhances the other flavors and makes for a delicious granola.
• Cinnamon: A touch of cinnamon adds a complex, spicy flavor and goes well with any other ingredients you may add.
• Coconut oil: Use regular cold-pressed coconut oil and melt it to coat the granola well.
• Honey: Honey is a great natural sweetener that adds a nice flavor.
• Vanilla: A bit of vanilla extract makes every sweet treat a little better!
• Chia seeds: Chia seeds add extra nutrients and protein to the granola.
• Walnuts: we like to add some crunch and extra protein with walnuts. You can use any nut that you like!
• Coconut flakes: Unsweetened coconut flakes are spread on top of the granola and toasted for a delicious flavor.
• Raisins: These are optional, but we usually add raisins or another dried fruit for some varied flavor and texture. Be sure to add them after you bake to maintain their softness.

How to Make Honey Granola

Begin by preheating your oven to 300 degrees and greasing a 9×13 baking dish.

Step 1: Combine oats, salt, cinnamon, and chia seeds in a large mixing bowl.

Step 2: Add in coconut oil, honey, and vanilla and stir well.

Step 3: Pour the granola into the prepared baking dish and spread it out in an even thin layer.

Step 4: Bake for 20 minutes and then stir in nuts and sprinkle shredded coconut on top. Bake for an additional 15 minutes or until golden brown. Allow to cool completely then add in raisins.

Expert Tips

• Bake your granola at a low temperature to prevent burning. Low and slow baking gives a perfectly golden, crunchy granola.
• Spread the granola out in a thin layer on the baking dish so the granola will cook evenly.
• Feel free to mix and match any of the add-ins. We usually use whatever nuts, seeds, and dried fruit we have on hand at the time when we make this recipe.
• Don’t add any dried fruit (like raisins or dried cranberries) into the granola until after it’s baked. That will keep the fruit soft and chewy.
• Granola is best stored in an airtight container at room temperature.
• We recommend a glass or cast iron baking dish rather than a baking sheet. The granola tends to stick to cookie sheets.

Serving Suggestions

Granola can be enjoyed alone or with milk or homemade yogurt. You can top your granola with fresh fruits or nut butter. Below are some of our favorite toppings for granola cereal.

• Sliced bananas
• Fresh berries
• Nut butter
• Dried cranberries or raisins
• Apple slices
• Chopped nuts
• Shredded coconut

Recipe FAQs

What is the best way to store granola?

This makes it easy to serve and maintains its freshness the longest. It is important to allow the granola to completely cool before transferring it to the jar. You can also store your granola in ziplock bags or any other airtight container. We keep our granola in half-gallon mason jars with lids.

How long does honey granola last?

If stored properly, your homemade granola can last up to one month at room temperature. You can make a large batch and freeze it too! If kept in a freezer-safe container, it will keep up to 6 months in the freezer.

Related Recipes

• Sourdough French Toast
• Gluten-Free Zucchini Bread
• Sourdough Pancakes
• Applesauce Muffins
• Cast Iron Banana Bread

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5 from 11 votes

Homemade Honey Granola

By the studio Ascher Prep: 10 minutes minsCook: 35 minutes minsTotal: 45 minutes mins Servings: 6 servings SaveSaved Pin Print This homemade honey granola is super easy to make and is the best breakfast for busy mornings. Made with gluten-free oats, raw honey, chia seeds, and nuts, it is very healthy and filling.

Equipment

• 9×13 baking dish
• Large mixing bowl

Ingredients

• 4 cups oats
• 1 teaspoon salt
• 1.5 tablespoons cinnamon
• ½ cup coconut oil
• ⅓ cup honey
• 1 tablespoon vanilla
• 4 tablespoons chia seeds
• ½ cup chopped nuts
• ½ cup raisins
• ¼ cup coconut flakes

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Instructions

• Preheat oven to 300 degrees and grease a 9 by 13 baking dish.
• Combine oats, salt, cinnamon and chia seeds in a large mixing bowl.
• Add in coconut oil, honey and vanilla, stir well.
• Pour the granola into the prepared baking dish and spread it out in an even thin layer.
• Bake for 20 minutes and then stir in nuts and sprinkle shredded coconut on top.
• Bake for an additional 15 minutes or until golden brown.
• Allow to cool completely, add raisins, then transfer to an airtight container for storage.

Notes

• Bake your granola at a low temperature to prevent burning. Low and slow baking gives a perfectly golden, crunchy granola.
• Spread the granola out in a thin layer on the baking dish so the granola will cook evenly.
• Feel free to mix and match any of the add-ins. We usually use whatever we have on hand at the time when we make this recipe.
• Don’t add any dried fruit (like raisins or dried cranberries) into the granola until after it’s baked. That will keep the fruit soft and chewy.
• Granola is best stored in an airtight container at room temperature.
• We recommend a glass or cast iron baking dish rather than a baking sheet. The granola tends to stick to cookie sheets.

Nutrition

Calories: 492kcal, Carbohydrates: 51g, Protein: 7g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 401mg, Potassium: 325mg, Fiber: 9g, Sugar: 17g, Vitamin A: 12IU, Vitamin C: 1mg, Calcium: 100mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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