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The internet is not want for its share of granola recipes. Google “granola recipe” and you’ll find a number of granola varieties to choose from. I personally love a really good batch of homemade honey nut granola. I’m always looking for one that’s got the right amount of crunch and is not too sweet.
This granola recipe is my offering. It’s got a balance of salty and sweet: one of my favorite flavor combinations. It reminds me of a granola sample I had at our local farmer’s market once and I have been wanting to create a recipe that was close enough to it. I think this variation is it and I cannot wait for you to try it.
Making Granola at Home
Once you crack the code in making your own granola, your customization options are endless. We start with good quality rolled oats. I love Bob’s Red Mill Organic Old Fashioned Oats for this recipe, which are also gluten-free. Given it’s made from 100% whole grain, this is a great option for a fiber-packed granola you’ll reach for time and again.
Next, you’ll want to stir your wet ingredients in a separate bowl from your dry ingredients. Mix everything together then spread out in an even layer on a parchment lined baking sheet.
Slowly toast the granola in a low oven, about 250 degrees Fahrenheit, for about an hour. You’ll want to stir the granola every 20 minutes to ensure even cooking so that one granola chunk isn’t more toasty than the other.
The fun part is creating your own granola mix using whatever pantry items you have on hand. Some of my favorite pantry items to use when making granola include:
- Whole cashews
- Whole almonds
- Sliced almonds
- Pumpkin seeds
- Sunflower seeds
- Unsweetened shredded coconut
- Dried fruit like cranberries or, my absolute favorite, currants
Storing Your Granola
Once you’ve baked and cooled your granola, store it in an airtight container (these Ball jars are great for storing your granola) for up to a month. A serving per person is about 1/4 cup. Add it to your yogurt bowl, chia pudding, or even as a garnish to a smoothie bowl.
You can also opt to freeze your granola to stretch it past a month. Allow to come to room temperature before using in your breakfast dish.
Ready to make your own batch of homemade granola? See the recipe below and give this one a try. Let me know what you think in the comments and share your favorite mix-ins for your granola variation.
Looking for a vegan version? Stay tuned as I’ll share a few more granola recipes in the coming weeks!
Homemade Honey Nut Granola
Equipment
- 1 4 quart saucepan
- 1 large mixing bowl
- 1 sheet of parchment paper
Ingredients
- 1/2 cup unsalted butter
- 3 tablespoons raw honey use whatever local honey is available to you; I used raw orange blossom honey here.
- 3 tablespoons light brown sugar, packed
- 1/4 cup cashews
- 1/4 cup walnut halves
- 1/4 cup sliced almonds
- 1/4 cup whole almonds
- 2 tablespoons pumpkin seeds
- 1 tablespoon sunflower seeds
- 2 cups rolled oats
- 2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut
Instructions
- Preheat oven to 250 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
Brown the Butter
- Melt butter over medium-low heat in a large saucepan. Lower heat and, stirring occasionally, allow butter to foam a little before it subsides creating lightly browned flecks that form at the bottom of skillet; the butter should have a nutty aroma. Remove from heat. Whisk in brown sugar and honey until well combined.
Prep Granola Mix
- In a large bowl, stir together the cashews, walnuts, both almond varieties, pumpkin seeds, sunflower seeds, rolled oats, ground cinnamon, and kosher salt.
- Pour butter mixture into the large bowl with dry ingredients and fold into to combine. Add in shredded coconut and vanilla. Stir together to combine.
- Pour mixture onto a parchment lined baking sheet. Spread granola into an even layer.
Bake and Store
- Bake granola in 250 degree oven for one hour, stirring granola every 20 minutes. Granola should be golden and smell sweet and nutty.
- Remove from oven and cool completely before storing in an airtight container for up to a month.
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