Delicious, golden and crunchy homemade honey nut granola is perfect for an easy and healthy breakfast or snack. Sweetened with honey and filled with macadamia, hazelnuts and coconut, this is the perfect easy recipe to make ahead, ready for busy weekday mornings.
Homemade granola is really so easy to make and tastes much better than anything store bought. Plus its super adaptable meaning you can use any combination of mix-ins that you have in your pantry.
I love making a big batch of this granola on the weekend and enjoying it for breakfast throughout the week with a splash of milk and yoghurt. It’s also perfect to sprinkle over a smoothie bowl or just enjoy on it’s own as a snack.
Making homemade granola is a great way to use up any open bags of rolled oats in the warmer months as I’m not eating porridge. Also after my Christmas baking I always have a lot of open bags of nuts left over, so this is the perfect way to use them up!
Ingredients for homemade granola
Homemade granola can easily be made with just a few simple ingredients. You can also sub out the nuts/seeds with your favourite combination to change up the flavour or just use what you have.
- Rolled oats – for a chunky and chewy texture.
- Nuts/seeds – I used chopped, unsalted macadamias and hazelnuts along with coconut flakes.
- Sweetener – there is a reason this is called honey nut granola. Good quality honey sticks everything together and gives the granola a delicious sweetness and flavour.
- Flavour – cinnamon and salt add a bit of extra flavour. If using salted nuts, simply omit the additional salt.
- Coconut oil – holds everything together
For something different you can also try my pistachio granola recipe.
How to make granola
If you haven’t made granola before, you’ll love how easy it is!
Start by heating your honey and coconut oil together for 30 seconds in the microwave in a small bowl until it’s melted.
Then in a large bowl, add everything together and mix through with a wooden spoon.
Place the mixture evenly on a lined baking pan and press it down with the back of the wooden spoon. Bake the granola for 20 minutes in a preheated oven. Halfway through you want to mix the granola again to make sure it’s baking evenly, and again press it down with the spoon.
Pressing the granola down will encourage the mixture to clump together which is how you get the clusters rather than just a toasted muesli.
The other key to clusters is once the granola is golden and toasty, let it cool on the tray WITHOUT TOUCHING IT. I know it smells good and you want to eat it, but you need to let it cool. Once cool the granola will have set and become super crunchy and you can break it up into clusters.
This is when you have permission to eat it by the handful.
If by chance you don’t eat it all straight away as a snack, you can put it in an airtight container and store it in a cool, dry place for a week or two.
You can serve your granola as a smoothie topping, in a yoghurt parfait, or just enjoy it with a little of your favourite milk.
Make sure the mixture is spread out as evenly as possible as the edges of the mixture have a tendency to burn. If this starts to happen, use a spatula or wooden spoon to mix it up again on the tray to even out the browning.
Use any combination of nuts you have on hand or prefer.
Make sure to use good quality honey and buy local when able! I Haven’t tried this recipe with a substitute but pure maple syrup should work well as a replacement for the honey.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Honey Nut Granola
- 2 cups rolled oats
- 1 - 1 ½ cups roughly chopped nuts (I used unsalted macadamias and hazelnuts)
- ¼ cup coconut flakes
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ cup honey
- 2 tablespoons coconut oil
- Preheat the oven to 180°C and line a large baking tray with baking paper.
- In a large bowl, mix together the oats, nuts, coconut flakes, salt and cinnamon and set aside.
- In a small bowl, melt together the honey and coconut oil in the microwave for 30 seconds. Pour the liquid mixture into the oats, and using a wooden spoon, stir to combine.
- Place the oat mixture into the tray evenly and press down with the back of the wooden spoon. Bake for 20 minutes, mixing halfway through and again, pressing the mixture back down.
- Once the mixture is golden brown, remove from the oven and let the tray sit to cool. Don’t touch it until it has cooled as this is what allows clusters to form. Once cool, break the granola apart and store in an airtight container for 1-2 weeks.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
More breakfast recipes:
No-Bake Peanut Butter Muesli Bars
Banana Pancakes (Vegan, GF)
Strawberry Yoghurt Parfait with Pistachio Granola
My Favourite Green Smoothie
Vanilla Overnight Oats
Save it for later:
I used extra virgin olive oil instead of the coconut oil and added a sprinkling of pepitas, sunflower and sesame seeds to the mix. Yum. It’s so easy to make and more economical than some premium brands.