This oats and honey granola recipe is so easy to make and is perfect for breakfast, an afternoon snack, yogurt parfaits, and more! All you need is one bowl and 10 minutes to get this prepped and in the oven. Gluten-free, dairy-free and naturally sweetened.
Craving more homemade granola!? Then try my easy pumpkin granola next.
Why This Recipe Works
- Easy - 10 minutes, 9 ingredients and one bowl is all you need to prep this easy granola and then you let the oven do the rest of the work.
- Customizable - This granola recipe calls for basic ingredients, but there are many ways to customize! Skip the almonds to make a nut-free granola, or switch out the dried apricots for your favorite dried fruit. Many ways to make it to your liking.
- Dietary needs - Gluten-free, dairy-free, refined sugar-free, and an option for nut-free.
- Real food - This healthy homemade oats and honey granola is free of refined oils and refined sugars!
- Healthy fats, protein and fiber - Granola can be surprisingly well-rounded nutritionally- especially when you make it from scratch. You control the ingredients, which means healthy fats, protein and fiber. My no-bake chocolate protein bars offer these same benefits.
Okay, honestly, homemade granola is SO much better than anything you can buy at the store - even the organic and better-for-you kinds! Once you make homemade granola you'll wonder why you ever bought it in the first place. Like my protein granola bar recipe, it's easier, way healthier, and cheaper.
This oats and honey granola recipe is pretty basic, which I love. And that also means there are lots of ways to customize and make it your own. It's the perfect recipe for someone making granola for the first time, or just looking for a classic homemade granola. Can't wait for you to try this one!
Ingredient Notes
- Oats- Use old-fashioned/rolled oats for this granola - do not use quick-cooking oats (they won't bake up the same). Make sure to use certified gluten-free oats if you follow a gluten-free diet.
- Almonds - I like sliced almonds, but you could use chopped almonds as well.
- Coconut - Either dried shredded coconut or dried coconut chips work. Just make sure they are unsweetened (to limit added sugars).
- Coconut Oil - I prefer to use virgin coconut oil (also known as unrefined) as it's less processed, compared to refined coconut oil. Extra-virgin olive oil, or avocado oil can also be used.
- Honey - I recommend raw honey for quality and flavor. You can also use pure maple syrup (especially if you need this to be vegan).
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
💚 Sara's clean food tips: I recommend organic oats (like most grains, oats are sprayed with glyphosate - an herbicide that's been linked to increased cancer risk and potential hormone disruptor). And look for dried apricots that are just apricots (no added sugars or preservatives).
Variations & Mix-ins
- For nut-free granola, swap the almonds for pumpkin seeds (pepitas) or unsalted hulled sunflower seeds.
- Replace half of the almonds with pepitas/green pumpkin seeds (these are an excellent source of protein).
- Add in your favorite dried fruit, or completely swap for the dried apricots. I like adding sugar-free craisins (especially around the holidays). Dried blueberries, raisins, and dried cherries are all great options.
- Add in walnuts or pecans, or swap the almonds for whatever nut you choose. I recommend you use chopped nuts.
- After the granola has fully cooled, add in ½ cup- ¾ cup chocolate chips.
Step-by-Step Directions
Step 1: Mix the dry ingredients in a large mixing bowl.
Step 2: Add the wet ingredients to the bowl with the dry ingredients.
Step 3: Use a large spoon to mix the wet ingredients together with the dry ingredients, ensuring dry ingredients are fully coated.
Step 4: Evenly spread the granola mixture onto a rimmed baking sheet that's been lined with parchment paper. Bake at 300-degrees F for 25 minutes, stirring halfway through.
Notes and Tips for Crunchy Homemade Granola
- Use an extra-large rimmed baking sheet. This allows you to spread the granola in an even, thin layer, which helps it bake evenly and get crispy. This baking sheet works great. Tip: If doubling the batch, use two baking sheets!
- Push oat mixture down onto baking sheet. One trick in getting clumpy and crispy granola is to use the back of a spoon to push granola mix down into pan before baking AND after you stir the granola.
- Don't underbake: Granola is very sensitive with baking time. If you don't bake long enough, you won't get the perfect crunchy granola you long for (but be careful not to overbake, too!). You'll know it's done when the granola on the outer edges of the pan begins to turn light golden brown and the granola is very fragrant.
- Let granola cool: The granola will still be soft when it's done; don't worry about this. The granola will continue to harden as it cools. Allow granola to cool for at least 30 minutes (this also helps some nice clusters to form) before stirring and adding in dried fruit.
Serving Suggestions
There are lots of ways to enjoy this granola! I love eating it as-is as a snack (so much better than a store-bought, processed granola), but check out some of these other simple, healthy ways to enjoy homemade granola.
- Sprinkle over some healthy oat flour pancakes or gluten/dairy-free waffles.
- Layer into a parfait with Greek yogurt and fruit.
- Slice up some apples, drizzle with peanut butter and sprinkle granola on top.
- Add a handful to blueberry chia overnight oats or easy overnight oats with frozen fruit for a nice crunchy topping.
- Sprinkle over air fryer apple slices and add a dollop of coconut whipped cream for a healthy, real food dessert.
And don't forget, homemade granola makes a great gift around the holidays (so much healthier than a tin of cookies!) Fill a mason jar, tie a festive ribbon around the top, and voila - a healthy, homemade food gift!
Recipe FAQs
The trick to getting nice clumps/clusters in granola is making sure you push the granola into the pan before baking and after you mix during the baking time. In addition, allowing the granola to fully cool on the baking sheet before adding additional mix-ins helps clusters to form.
When stored in an airtight container, it will last for up to 2 weeks at room temperature.
Yes, but oats can become contaminated with gluten during processing. If making granola for someone with a gluten sensitivity, be sure to use certified gluten-free oats and ensure all mix-ins are gluten free.
Storing & Freezing
To store: Granola will stay fresh for two weeks stored in an airtight container and kept at room temperature.
To freeze: Yes, you can freeze granola, so go ahead and double the batch! Allow to fully cool and then place in a freezer-safe bag and squeeze out as much air as possible before freezing. Freeze for up to 3 months. Allow to thaw at room temperature before enjoying.
More Recipes to Try!
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Eat Clean.Be Well!
-Sara
Oats and Honey Granola Recipe
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Equipment
- 1 large mixing bowl
- 1 large rimmed baking sheet
Ingredients
- 4 cups old-fashioned/rolled oats (certified gluten-free if needed)
- 1 ½ cups sliced almonds
- 1 cup unsweetened shredded coconut
- 1 tsp. cinnamon
- 1 tsp. fine sea salt (½ tsp. is using regular table salt)
- ½ cup coconut oil, melted
- ½ cup raw honey (warm in microwave to liquify if needed)
- 1 tsp. pure vanilla extract
- 1 cup dried apricots, chopped
Instructions
- Preheat oven to 300-degrees F and line a large rimmed baking sheet with parchment paper. Set baking sheet aside.
- Mix oats, almonds, coconut, cinnamon, and salt in a large bowl.4 cups old-fashioned/rolled oats, 1 ½ cups sliced almonds, 1 cup unsweetened shredded coconut, 1 tsp. cinnamon, 1 tsp. fine sea salt
- To that same bowl, add the coconut oil, honey and vanilla.½ cup coconut oil, melted, ½ cup raw honey, 1 tsp. pure vanilla extract
- Mix ingredients together until wet ingredients are incorporated and oats are fully coated.
- Evenly spread granola mixture onto the lined baking sheet. Lightly push the granola into the pan (this will help to create some nice clusters in the finished granola).
- Bake for 25 minutes, mixing granola halfway through baking time. After mixing, evenly push the granola back onto the pan (to help with those clusters). You'll know granola is done when the granola on the outer edges of the pan begins to turn light golden brown and the granola is very fragrant.
- Let cool to room temperature (about 30 minutes) and then mix in the dried apricots. Allowing granola to completely cool before mixing will help granola clusters to form.1 cup dried apricots, chopped
- Store in an airtight container and enjoy!
Notes
- I use raw honey, but regular honey will work too if you don't have raw honey.
- Use an extra-large rimmed baking sheet so you can spread in a thin layer and ensure even cooking. If you don't have an extra-large one, use two standard sized baking sheets.
- The granola will still be soft when it's done; don't worry about this! The granola will continue to harden as it cools.
Nutrition
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JoJo says
I made this over the weekend. Forgot the vanilla but was really tasty. My coworkers loved it as well. I'll try with hot honey for next batch.
Sara says
Thanks so much for letting me know and happy to hear you and your coworkers loved it! And hot honey...yumm! Let me know how that turns out!
Roseann says
Made this for the first time. Used sweetened coconut vs. Unsweetened. Used canola oil vs. Coconut oil. Substituted dried cranberries and raisins for the dried apricots, as that's what I had on hand. Taste is great. Will definitely make this again.
Sara says
Thanks for sharing the substitutions you made! Love the idea of dried cranberries and raisins. Enjoy!
Joann Smith says
We find maple syrup works much better in granola than honey. It does not clump nor stick to the pan.
Sara says
Maple syrup is a great option! I use that in homemade granola as well sometimes.