Honey Nut Granola

This honey nut granola is easy, lightly sweetened and full of honey, nut and cinnamon flavor!

Chunky granola clusters are made with oats, almonds, cinnamon, honey and coconut oil.

An easy and healthy snack or breakfast!

How to make honey nut granola

Ingredients Needed

• Coconut oil. The solid-at-room-temperature nature of coconut oil (because it is made up primarily of saturated fats) makes it the perfect fat to hold together big chunky granola clusters.
  • Vegetable oils will not work for this recipe.
• Honey. Also helps hold everything together but provides sweetness and that trademark honey flavor.
• Cinnamon. Gives me the warm and fuzzies.
• Vanilla extract. Also for the flavor.
• Old-fashioned oats. The best oat option for granola, in my opinion.
• Walnuts or pecans. Chopped up.
• Almonds. I buy the sliced almonds.

Equipment Needed

• An oven.
• A baking sheet with parchment paper.
• A glass measuring cup.
• A big bowl.
• A microwave.
• A spoon and a spatula.
• Large airtight container or Ziploc bag.

Step-by-Step Instructions

1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper and coat it with cooking spray. Set aside.
2. Place the coconut oil in a glass measuring cup or bowl. Microwave in 30 second increments until melted, stirring in between each increment.
3. Stir in the honey, cinnamon, vanilla extract and salt until combined.
4. In a large bowl, stir together the oats, walnuts or pecans and almonds. Drizzle the coconut oil/honey mixture over the oat mixture and stir to combine.
5. Pour the granola mixture onto the baking sheets and spread into an even layer.
6. Be sure the granola mixture is pressed together in one sheet, as this will ensure the granola can be broken into large chunks.
7. Bake for 1 hour to 1 hour 15 minutes or until lightly golden brown and crisp.
8. Let the granola completely cool on the baking sheets, at least 2 hours.
9. Break the granola into large chunks and store in an airtight container or large Ziploc bag up to 3 weeks.

Recipe Substitutions and Alterations

• Coconut oil: Really the only fat option to make granola, in my opinion. I’d stick with it and not make a substitution.
• Honey: Try it with maple syrup.
• Oats: I like old-fashioned rolled oats, but I’m sure you could use quick oats. I probably wouldn’t use steel cut in this recipe.
• Nuts: Any variety of your choice will work.
• To make it gluten free: Use certified gluten free oats.
• To make it dairy free: This recipe is naturally dairy free.
• To make it vegan: Use maple syrup instead of honey.
• To make it nut free: Skip the nuts and use corn flakes instead (for extra crunch).

Easy back to school recipes:

• Healthy Chex Mix
• Crispy Baked Chicken Nuggets
• Mini Chocolate Chip Muffins
• Rainbow Veggie Pinwheels
• Soft Batch Breakfast Oat Cookies
• Broccoli Cheese Egg Muffins
• Peanut Butter Cereal Bars

Honey Nut Granola

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Easy homemade granola with honey, cinnamon, vanilla, oats, walnuts and almonds.

• Author: Julie Andrews
• Prep Time: 5-10 mins
• Cook Time: 1 hr-1 hr 15 mins
• Total Time: 1 hr 5 mins-1 hr 25 mins
• Yield: Serves 16 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

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• ⅓ cup coconut oil
• ⅓ cup honey
• 1 tablespoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ¼ teaspoon coarse salt
• 3 cups old-fashioned rolled oats
• 1 cup chopped walnuts or pecans
• 1 cup sliced almonds

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Instructions

1. Preheat the oven to 250 degrees F. Coat a baking sheet with cooking spray. Set aside.
2. Place the coconut oil in a glass measuring cup or bowl. Microwave in 30 second increments until melted, stirring in between each increment. Stir in the honey, cinnamon, vanilla extract and salt until combined.
3. In a large bowl, stir together the oats, walnuts or pecans and almonds. Drizzle the coconut oil/honey mixture over the oat mixture and stir to combine.
4. Pour the granola mixture onto the baking sheets and spread into an even layer. Be sure the granola mixture is pressed together in one sheet, as this will ensure the granola can be broken into large chunks.
5. Bake for 1 hour-1 hour 15 minutes or until lightly golden brown and crisp. Let the granola completely cool on the baking sheets, at least 2 hours. Break the granola into large chunks and store in an airtight container or large Ziploc bag up to 3 weeks.

Notes

Cooking Tip: Using coconut oil is imperative for this recipe to turn out. If you use an oil that is liquid at room temperature (such as vegetable, olive, canola or avocado oil), the granola will not form clusters.

Nutrition

• Serving Size: 1/16 of recipe
• Calories: 226
• Sugar: 7g
• Sodium: 29mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg