I can never resist a batch of golden oat and honey granola with the perfect crunch and just enough sweetness. It is the kind of breakfast, snack, or dessert that disappears fast.
I’m obsessed with this Easy Oat and Honey Granola because it hits that sweet, crunchy spot without trying too hard. I love how the old fashioned rolled oats bake up into chunky little clusters, with honey giving everything that sticky-sweet bite I keep picking at straight from the jar.
And yes, I absolutely eat it by the handful. It’s breakfast when I’m in a rush, snack when I’m bored, and dessert when I want something crisp and sweet without going full cake mode.
But the real reason I keep making it? That crunch.
Loud, golden, addictive crunch every single time.
Ingredients
- Rolled oats make it hearty, toasty, and actually filling enough for breakfast.
- Mixed nuts bring big crunch, healthy fats, and that snacky bite everyone steals.
- Pumpkin and sunflower seeds add extra crunch, protein, and a little earthy flavor.
- Shredded coconut gets golden and chewy, if you’re into that cozy vibe.
- Honey sticks everything together and gives the granola that sweet, glossy clump.
- Neutral oil helps it crisp up without tasting greasy or weird.
- Brown sugar adds caramel flavor, because plain sweetness can be boring.
- Vanilla makes the whole batch smell like something from a tiny bakery.
- Cinnamon brings warmth and makes the oats taste way less basic.
- Sea salt keeps the sweet stuff in check.
Basically, don’t skip it.
- Dried fruit adds chewy pops of sweetness after baking.
Plus, color!
Ingredient Quantities
- 3 cups old fashioned rolled oats
- 1 cup mixed nuts, roughly chopped (almonds, pecans, or walnuts)
- 1/2 cup mixed seeds (pumpkin and sunflower)
- 1/2 cup unsweetened shredded coconut, optional
- 1/2 cup honey
- 1/4 cup neutral oil (vegetable, canola, or melted coconut oil)
- 1/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3/4 cup dried fruit (raisins, cranberries, or chopped apricots), stirred in after baking
How to Make this
1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
2. In a large bowl combine 3 cups old fashioned rolled oats, 1 cup roughly chopped mixed nuts, 1/2 cup mixed seeds, and 1/2 cup unsweetened shredded coconut if using.
3. In a small saucepan or microwave-safe bowl warm 1/2 cup honey, 1/4 cup neutral oil, and 1/4 cup packed light brown sugar just until the sugar dissolves and the mixture is fluid.
4. Remove the warm mixture from heat and whisk in 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt.
5. Pour the honey mixture over the dry ingredients and stir thoroughly until all oats and mix-ins are evenly coated.
6. Spread the granola mixture in an even layer on the prepared baking sheet, pressing it down slightly for clumpier clusters if desired.
7. Bake for 20 to 25 minutes, stirring once or twice about halfway through, until the granola is golden and fragrant.
8. Remove from the oven and let the granola cool completely on the baking sheet; it will crisp up as it cools.
9. Once cool, stir in 3/4 cup dried fruit of your choice.
10. Transfer to an airtight container and store at room temperature for up to two weeks.
Equipment Needed
1. Oven and oven-safe thermometer
2. Large rimmed baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small saucepan or microwave-safe bowl
6. Whisk and rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Airtight storage container
FAQ
Easy Oat And Honey Granola Recipe Substitutions and Variations
- Old fashioned rolled oats: quick oats (slightly denser, reduce bake time by a few minutes), gluten free certified oats (for GF), toasted quinoa flakes (for a different texture)
- Mixed nuts: sunflower seeds and pumpkin seeds extra (nut free), chopped hazelnuts, chopped macadamias
- Honey: maple syrup, date syrup, agave nectar, brown rice syrup (each will slightly change sweetness and flavor)
- Neutral oil: melted coconut oil (adds subtle coconut note), light olive oil, avocado oil, applesauce as part swap to reduce oil (use less and expect chewier granola)
Pro Tips
1. Toast the nuts and seeds briefly before mixing. A 5 to 7 minute roast in a 350°F oven brings out deeper, nuttier flavors and gives the granola more crunch.
2. For bigger clusters, press the mixture firmly into the pan and avoid stirring more than once. Let it cool completely on the baking sheet; moving it too soon breaks the clusters apart.
3. If you want a slightly chewier texture, substitute half the honey with maple syrup or add 1 to 2 tablespoons of apple butter or tahini to the wet mix. These add body and a pleasant sticky chew without extra sweetness.
4. Mix in the dried fruit only after the granola has fully cooled and store any extra fruit separately if you plan to keep the granola more crisp. Refrigerate if you use tropical dried fruits like mango to extend shelf life.
Easy Oat And Honey Granola Recipe
I can never resist a batch of golden oat and honey granola with the perfect crunch and just enough sweetness. It is the kind of breakfast, snack, or dessert that disappears fast.
12
servings
317
kcal
Equipment: 1. Oven and oven-safe thermometer
2. Large rimmed baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small saucepan or microwave-safe bowl
6. Whisk and rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Airtight storage container
Ingredients
3 cups old fashioned rolled oats
1 cup mixed nuts, roughly chopped (almonds, pecans, or walnuts)
1/2 cup mixed seeds (pumpkin and sunflower)
1/2 cup unsweetened shredded coconut, optional
1/2 cup honey
1/4 cup neutral oil (vegetable, canola, or melted coconut oil)
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup dried fruit (raisins, cranberries, or chopped apricots), stirred in after baking
Directions
- Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl combine 3 cups old fashioned rolled oats, 1 cup roughly chopped mixed nuts, 1/2 cup mixed seeds, and 1/2 cup unsweetened shredded coconut if using.
- In a small saucepan or microwave-safe bowl warm 1/2 cup honey, 1/4 cup neutral oil, and 1/4 cup packed light brown sugar just until the sugar dissolves and the mixture is fluid.
- Remove the warm mixture from heat and whisk in 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt.
- Pour the honey mixture over the dry ingredients and stir thoroughly until all oats and mix-ins are evenly coated.
- Spread the granola mixture in an even layer on the prepared baking sheet, pressing it down slightly for clumpier clusters if desired.
- Bake for 20 to 25 minutes, stirring once or twice about halfway through, until the granola is golden and fragrant.
- Remove from the oven and let the granola cool completely on the baking sheet; it will crisp up as it cools.
- Once cool, stir in 3/4 cup dried fruit of your choice.
- Transfer to an airtight container and store at room temperature for up to two weeks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 74g
- Total number of serves: 12
- Calories: 317kcal
- Fat: 17.7g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 4.2g
- Monounsaturated: 6.7g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 276mg
- Carbohydrates: 45.1g
- Fiber: 6.3g
- Sugar: 24.2g
- Protein: 6.6g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 35mg
- Iron: 1.6mg
