Dig in to this honey nut granola. This super easy recipe creates the perfect slightly sweet, crunchy granola for any granola craving.
Granola is my latest obsession. It’s easy to make, easy to customize to whatever flavor you’re craving and even easier to devour! Lately, I’ve been loving making my own granola to add to the top of my yogurt and smoothie bowls. Not only do I love having a huge jar of granola at my disposal, but when I bake it, my kitchen smells amazing. In fact, the last time I whipped up this Honey Nut Granola, Will said it made our house smell like winter. If he thinks this one smells like winter, I’ll have to make my Gingerbread Granola again soon!
While that Gingerbread Granola is quite tasty, this Honey Nut Granola is probably the most versatile flavor. It goes with pretty much everything. Want to add in raisins? They’ll be good. Dried apricots? They’ll work. Some chocolate chips? Yep, that’ll be tasty! When it comes to this Honey Nut Granola, anything goes!
Making granola is pretty fool-proof. It really couldn’t be easier. Simply line a baking sheet with parchment paper and get your oven preheating (to 275°) while you get everything mixed together.
Start by adding all your dry ingredients to a large bowl. Gluten free oats make up the bulk of this granola. Add three cups to your bowl. Then add your nuts! You can use any nuts you’d like for this recipe, but I prefer raw almond and pecans. I put whole almonds and pecan halves in a plastic baggy and use a rolling pin to chop them up.
Unsweetened coconut flakes act as a bit of a hidden ingredient. They add a touch of sweetness and healthy fats to this honey nut granola without adding too much of a coconutty flavor.
Then it’s time or your spices! Cinnamon and ginger? Yes please! A little bit of each goes a long way.
Mix all those dry goodies together.
Now it’s time to add your wet ingredients.
A touch of vanilla extract, a little olive oil, and then the star of the show: honey!
Pro tip: measure out the olive oil in a liquid measuring cup. Pour it into the granola. Then use the same measuring cup to measure out your honey. Because the cup had oil in it previously, the honey will slide right out when you pour it into your dry mixture.
Stir it up good, and then spread it out evenly over your baking sheet. Bake for 20 minutes. Stir. Bake for another 20 minutes and you’re done! Your kitchen will smell magical and your Honey Nut Granola will be ready for consumption.
Once it cools, you can break up the chunks a bit and store it in a wide-mouthed glass jar for several weeks.
- 3 cups gluten free old fashioned rolled oats
- 1/4 cup raw chopped almonds
- 1/4 cup raw chopped pecans
- 1/2 cup unsweetened coconut flakes
- 1 tsp ground cinnamon
- 1/2 tsp ground cinnamon
- dash of salt
- 1 tsp vanilla extract
- 1/3 cup olive oil
- 1/3 cup pure honey
- Line a rimmed baking sheet with parchment paper and preheat your oven to 275°.
- Add all dry ingredients to a large mixing bowl. Stir to combine.
- Add wet ingredients. Stir to combine.
- Spread the granola evenly over baking sheet.
- Bake for 20 minutes, stir, and continue to make for another 20 minutes.
- Once cool, break up the chunks and enjoy or store in glass jar (will be good for weeks!).
Are you a granola fan? What’s your favorite flavor?
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