Just the right amount of crunch to make this granola recipe the perfect snack, dessert or breakfast!
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About eight years ago, I tried a homemade granola recipe. My memories of homemade granola were at a bed and breakfast I went to with my parents back when I was in between high school and college. The proprietor offered homemade granola as part of breakfast.
I didn’t think about it too much after that, but then a few years ago, I tried a granola recipe a friend made and decided to make the plunge and try making it myself. I’m glad I did, because this recipe has been a favorite of my family’s for years.
When I made it again last week, I decided it was certainly time I share it on here. This easy oat and honey granola recipe is delicious. When I first made it, I crumpled it up thinking I’d use it in small pieces for cereal or something. After that I left it in chunks, because it’s so good on its own that we eat it for snacks, dessert and breakfast around here.
This oat and honey granola recipe has just the right amount of crunch and sweetness. It’s surprisingly easy to make with simple ingredients you probably have in your kitchen right now. And it has the added bonus of making your house smell great while it’s baking!
Just look at this goodness!
Getting started
I’ll be honest and tell you that when I first started looking for a granola recipe to make, I didn’t even know what kind of oats recipes were talking about.
I learned that it’s the oats you buy in a canister to make oatmeal. You can use either quick-cooking oats for this recipe or old-fashioned. I’ve made it with both. We prefer quick-cooking oats because they are a bit smaller.
Once you have your ingredients and are ready to go, turn your oven to 350-degrees to preheat. Then put the oats, honey, brown sugar, vanilla, vegetable oil, water and salt into a bowl.
Next, stir everything together. It will seem like it is too dry, but it will be fine. Just keep stirring for a couple of minutes until everything is coated. This oat and honey granola isn’t a mix that gets really wet.
Bake it in the oven at 350-degrees for 10 minutes. Take it out, stir it around and press it back into the same layer as before Return it to the oven for 10 to 12 more minutes until the oat and honey granola is a lovely golden brown with crispy edges and your kitchen smells divine!
Even if you like things extra crunchy, don’t be tempted to over-bake this oat and honey granola recipe. I’ve tried leaving it in for a few extra minutes and ended up with a hard block that tasted slightly burnt.
Don’t worry if the oat and honey granola doesn’t seem super crunchy when it’s still warm. It crunches up as it cools.
If you want it in small chunks to eat like cereal or as a topping, then stir it around again as soon as it comes out of the oven.
If you want to leave the oat and honey granola in chunks to snack on like I do, then let it cool completely, lift it off the pan and break it into chunks. I store mine in a quart-sized ziptop bag to keep it fresh.
The oat and honey granola will last about a week before it starts getting on the chewy side.
Easy oat and honey granola
This oat and honey granola recipe is easy and delicious! Just the right amount of crunch and sweetness make it a great breakfast, snack or dessert!
Print Recipe Pin Recipe
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Course Breakfast, Dessert, Soup
Cuisine American
Ingredients
2cupsoatsquick-cooking or old-fashioned; I prefer quick-cooking because they're smaller
1/3cuphoney
1/3cupvegetable oil
pinchof salt
1teaspoonvanilla extract
2tablespoonsbrown sugar
1teaspoonwater
Instructions
Preheat oven to 350-degrees.
Combine all the ingredients in a bowl and mix them together. The mixture will be sort of clumpy and wet without being soaking.
Line a baking sheet with parchment paper or non-stick aluminum foil.
Spread the granola mixture out in a thin layer all over the pan.
Bake it in the oven for 10 minutes, then stir it around and press it back into the same thin layer as before.
Bake for 10 to 12 more minutes until it’s a lovely golden brown with crispy edges and your kitchen smells divine.
Keyword granola, oat and honey, oat and honey granola
The Bottom Line. Granola is healthy in small amounts, especially because oats, nuts, seeds and dried fruit in granola provide some fiber that's good for heart and gut health. However, granola can also be a rich source of calories, saturated fat and sugar, depending on the brand you buy.
Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan. For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
Our Honey Bunches of Oats® Honey Roasted Granola is made with whole grain oats and a touch of honey for that crunchy, sweet and satisfying taste. Honey Bunches of Oats® Honey Roasted Granola provides that extra crunch you crave during those on-the-go moments.
Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...
Yes, granola can be eaten daily. As part of a balanced diet and if the portions are checked. Go for healthier options with less added sugars and saturated fats to get the most out of it.
Higher temperatures can cause ingredients like nuts, seeds, and coconut to burn before the batch has a chance to properly dry out and crisp up, Perry says. Stick with a low temperature, keep an eye on your mixture, and stir it from time to time to help it brown evenly.
The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.
Spread aluminum foil across a flat baking sheet. On foil, place granola mixture. Evenly spread oats mixture across foil. Bake in 300 degree oven for 25 to 30 minutes, or until golden brown.
I start by adding together the oats, seeds, coconut and nuts. Anything that is dry. Then you will make a simple syrup mixture that will come to a boil. I then add some baking soda to help the mixture expand and easily cover the granola.
Sugar may not sound as exciting as honey or maple syrup, but those comparatively high-fructose sugars are eager to burn in the oven, making the granola bitter and dark.
Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture. You can use extra-virgin olive oil instead, if you'd like your granola to be a little more on the savory side.
Benefits: Oats have multiple benefits that include weight loss, reduced risk of heart diseases, and lower blood sugar levels. A natural ingredient, honey is known to be a rich source of antioxidants and is loaded with therapeutic properties that are beneficial for heart health.
Honey Bunches of Oats is high in sugar, low in fiber and protein which doesn't make it a healthy cereal. It might taste good, but it is not the healthiest cereal you should eat. Research has shown that people should incorporate more whole grains and nutrient dense foods like eggs to help promote a healthier lifestyle.
How much granola should you eat a day? The prevailing belief is that you should consume 45-50g of granola daily. This is frequently the recommended portion size on the granola cereal package. Suggested portion sizes are often 45g, only about three tablespoons full.
The primary difference between oatmeal and granola is that oatmeal is made from whole oat grains that have been cooked at a higher temperature than usual to gelatinize the starch. Granola contains rolled oats, fruits, honey, raisins, almonds, and other components.
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