This Honey Nut Granola is everything a great breakfast should be: crisp, golden, and perfectly toasted, with a satisfying crunch and a hint of sticky sweetness from the honey.
I love a good pantry staple, but this is the recipe that stays on rotation in my kitchen. The nuts toast up beautifully, balancing the sweetness with their deep, earthy flavour, while the honey creates those irresistible clusters that have just the right amount of chew. Because the oats are slowly baked until golden, they hold their crunch nicely, even when drowned in milk or yogurt.
The best way to enjoy this granola is by the handful or scattered over a bowl of fresh fruit. It’s simple to prep in one big batch, though it never seems to stay in the jar for long. Serve it with cold oat milk or a dollop of thick yogurt for a quick, energising start to the day. My favourite is with sliced banana and creamy vanilla yogurt. However you serve it, this Honey Nut Granola is bound to become a morning favourite.
See also my Maple Muesli or more Brunch recipes here
10
10 minutes
25 minutes
35 minutes

Ingredients

  • 320g oats
  • 150g nuts, roughly chopped or seeds, I used a mix of almonds, hazelnuts and pumpkin seeds
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 90g coconut oil, or sunflower oil
  • 150g honey or maple syrup
  • 1 tsp vanilla

Method

  1. Preheat oven to 180°C, line a baking tray with baking paper.
  2. Mix oats, nuts and/or seeds, salt and spices.
  3. Optional: toast the oat mixture in the oven for 5-10 minutes to start the toasting.
  4. Add oil, honey/maple syrup and vanilla to the oat mixture.
  5. Mix until well combined until oats and nuts are all coated.
  6. Pour onto prepared tray and spread to the thickness of liking; the thinner the crunchier it will be.
  7. Bake for 20-25 mins, mix halfway through if the edges are browning a bit too quickly.
  8. Cool on tray, then break into pieces and store in an air-tight container.