All Natural Honey Oat Granola
Honey + oats = the ultimate power couple. No complicated ingredients in this granola, just wholesome, natural flavors that hit the spot every time.
Welcome To My From-Scratch Life.
So, you’ve decided to make your own honey oat granola. Congrats! You’re officially two steps away from churning your own butter and adopting a sourdough starter named Bettie. Welcome to the club.
Making granola at home is surprisingly easy, though, let’s be honest—it’s mostly an excuse to feel smug while eating breakfast. Who needs overpriced, store-bought granola when you can whip up your own and casually tell people, “Oh, I just threw this together”?
Here’s why I love this granola:
- Honey + oats = the ultimate power couple. No complicated ingredients, just wholesome, natural flavors that hit the spot every time.
- The honey caramelizes in the oven, giving your granola a gorgeous golden-brown hue. It’s basically food that’s also Instagram-worthy.
- It has that sweet spot (literally) between crispy and chewy. No soggy cereal vibes here—it’s satisfying with every bite.
- Honey Oat Granola is a chameleon. Sprinkle it on yogurt, top off your smoothie bowls, mix it into milk, or just snack on it straight out of the jar. No wrong answers.
- Unlike store-bought, you know exactly what’s going into yours. No unpronounceable additives, just wholesome ingredients you probably already have in your pantry.
Make sure to check out the FAQs so you can nail this recipe and make it absolutely amazing! It’s a true dump-and-bake kind of situation, packed with wholesome goodness. Want to get creative? Toss in some chocolate chips or even crushed peanut butter cups (I mean, why not—they’re delicious). When you’re done, you’ll have your very own honey oat granola that’s fresher, tastier, and just a little more smug than anything you’d find at the store. Don’t forget to snap a pic for Instagram with a caption like, “Homemade granola > store-bought #FromScratch #GranolaGoals.”
Visual Process for Making Honey Oat Granola
Step 1
Make The Honey Mixture
In a saucepan over low heat, melt the coconut oil until it’s liquid (but don’t let it get too hot). Stir in honey, cinnamon, sea salt, and vanilla extract. Mix until smooth.
Step 2
Mix the Dry Ingredients
In a large bowl, combine the oats, almonds, and shredded coconut if you’re using it. These will be the crunchy base of your granola.
Step 3
Combine and Coat
Pour the honey mixture over the oat mixture, stirring well to make sure every oat is coated. This helps everything stick together and develop that lovely clumpy texture.
Step 4
Bake
Spread the mixture evenly on the prepared baking sheet, pressing it down slightly. Bake for 25-30 minutes, stirring halfway through to make sure it bakes evenly. You’ll know it’s done when it turns a light golden brown and smells amazing. Remove the pan from the oven and let the granola cool for at least 2 hours.
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All-Natural Honey Oat Granola
Ingredients
- 2 tbsp Butter (for greasing the pan)
- 4 cups Old-Fashioned Dry Oats
- ½ cup Sliced Almonds
- ½ cup Shredded Coconut (optional)
- ½ cup Coconut Oil (solid at room temperature)
- 1½ cups Honey
- 1 tsp Cinnamon (optional, for extra warmth)
- 2 tsp Sea Salt
- 3 tsp Vanilla Extract
Instructions
- Set your oven to 325°F (163°C). Grease a large baking pan thoroughly with the 2 tbsp Butter to prevent sticking. Alternatively, line the baking sheet with parchment paper (my preferred method).
- In a large mixing bowl, combine 4 cups Old-Fashioned Dry Oats, ½ cup Sliced Almonds, and ½ cup Shredded Coconut (if using). This is the base of your granola, so make sure everything is evenly distributed.
- In a medium-sized saucepan, add ½ cup Coconut Oil, 1½ cups Honey, 1 tsp Cinnamon, 2 tsp Sea Salt, and 3 tsp Vanilla Extract. Heat over low to medium heat, stirring frequently, until the coconut oil has fully melted and the ingredients are well combined. Remove from the heat once everything is smooth.
- Pour the honey mixture over the dry oat mixture. Stir well, making sure every oat and nut is coated. You want it to be well saturated for that perfect clumpy, crunchy texture.
- Spread the mixture evenly on the baking pan, pressing down slightly with a spatula to create an even layer. Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when it’s lightly golden brown and fragrant.
- Remove the pan from the oven and let the granola cool completely—this should take about 2 hours. Letting it cool undisturbed will help form larger clusters when you break it apart.
- Once cooled, transfer the granola to an airtight container. Store at room temperature, and enjoy within 2 weeks for best freshness.
Notes
- Granola can go from golden and toasty to overcooked pretty quickly. Take it out when it’s just lightly golden—granola hardens as it cools, so don’t worry if it still seems a bit soft when you first pull it from the oven.
- This is key for getting those chunky clusters! Let the granola cool completely without stirring or moving it. The clumps will firm up as it cools.
- Homemade granola keeps best in an airtight container to maintain its crunch. Try adding parchment paper between layers to prevent clumping. It should stay fresh for up to two weeks, but it’s so delicious that it might not last that long!
Substitutions
- Almonds: One time, I had a lot of whole almonds on hand, so instead of using slivered almonds, I tossed the whole ones into a blender and chopped them up. It worked just as well, though there were a few larger pieces. Slivered almonds, however, will give you a more uniform texture.
- Honey: Honey is a star ingredient here, so go for a good-quality, pure honey for the best flavor. Its natural sweetness shines through in every bite.