There’s a difference between granola you make because you should, and granola you make because you want to eat it. This homemade honey granola is the one you make because it’s good.

It leans a little more into the honey (which I love), so it’s slightly deeper in flavor than a basic granola. It has a crunchy texture and lots of beautiful clusters that make it feel like something you’d buy in a fancy jar somewhere.

It’s not complicated though, just some oats, nuts, and a few other pantry staples. Kind of makes you wonder why you wouldn’t just make it yourself, doesn’t it?

This granola is something I make every week. It ends up on my yogurt most mornings, sometimes on ice cream, and occasionally just eaten straight from the jar while I’m standing in the kitchen deciding what to make or eat next (which, honestly, happens all the time).

Why You’ll Love This Honey Granola

It’s simple, lightly sweet, and full of crunchy clusters just like a good granola should be. The honey and brown sugar combination gives it more flavor than regular old granola. But it’s still made with everyday ingredients and comes together quickly. And of course, it’s easy to customize and ready to eat in about 30 minutes.

Ingredient Notes

• Use rolled oats for this granola. Old-fashioned oats give you that classic, hearty texture. Quick-cooking oats are too fine to make a good granola.
• The butter adds richness and helps everything toast evenly, but you can use coconut oil instead for a lighter version (see the recipe tips below).
• Honey is the main sweetener in this granola (obviously, haha). It gives the granola that warm, classic flavor. But it also helps everything stick together and creates those giant clusters.
• The brown sugar adds a little extra sweetness, but it’s really here to help the granola crisp up in the oven.
• Use unsweetened coconut flakes for the best texture and flavor.
• Dried fruit adds a lot of flavor and texture. Make sure to stir in after baking so it stays soft and doesn’t dry out. My favorite options are raisins, blueberries, cranberries, and apricots.
• The vanilla extract and the sea salt are essential for balancing out the flavors.

Step-By-Step Instructions

1. Preheat your oven to 350°F and lightly grease a large baking sheet or line it with parchment paper.
2. Add the rolled oats, coconut flakes, nuts, and sea salt to a large bowl. Give it a good stir to mix it well.
3. In a separate smaller bowl, whisk together the honey, brown sugar, melted butter, and vanilla extract until smooth and combined.
4. Pour the wet mixture over the oats and stir it really well, coating everything evenly.
5. Spread the granola in an even layer on your prepared baking sheet and press it down firmly.
6. Bake for about 20-25 minutes, until lightly golden. The edges will be more brown than the center, but shouldn’t be dark when it’s done. For larger clusters, don’t stir it while baking.
7. Remove the granola from the oven and let it cool completely. It’ll get nice and crispy while cooling.
8. Once it’s fully cool, break it apart into clusters and stir in the dried fruit. Store the granola in an airtight container like a mason jar for 2 weeks.

Recipe Tips & Notes

• Use a spatula, the back of a spoon, or your hands to firmly press the granola into an even layer. This helps it bake into clusters instead of a bunch of loose oats.
• For chunkier granola (clusters) avoid stirring the granola at all during baking.
• It won’t feel crisp right out of the oven. The granola sets and forms clusters as it cools.
• Bake low and slow. I’ve found 325°F is the sweet spot for golden, evenly toasted granola without burning the edges.
• Use unsweetened coconut flakes for the best results. Sweetened coconut can throw off the flavor, be stickier, and burn easily. I also don’t recommend using shredded coconut (which is much easier to find in stores) because it’s too fine. It toasts quickly and can burn easily. If you have to use it, add it halfway through baking and watch it closely towards the end.
• You can use coconut oil in place of the melted butter, for a lighter more coconut flavored granola.
• Raisins, blueberries, cranberries, and apricots all work well in this granola. If you’re using apricots, remeber to chop them in to smaller pieces before stirring them in.
• If you prefer less sweet granola, reduce the brown sugar to 2 tablespoons.
• Even at 325°, keep an eye on the edges. Ovens vary, and granola can go from golden to too dark in a flash.

Optional Add-Ins, If You Want To Change It Up

• A handful of chopped dates for a softer, naturally sweet option.
• Pumpkin seeds and/or sunflower seeds (a total of 1/4 cup).
• Chocolate chips for more richness (add after the granola has cooled so they don’t melt).
• A sprinkle of nutmeg for a warmer flavor (1/8 to 1/4 teaspoon should do it).

Storage Recommendations

Store this homemade granola in an airtight container at room temperature for up to 2 weeks. I like to keep it in a good size mason jar in the pantry. It looks super cute and keeps it fresh.

For longer storage, you can freeze it in an airtight container for up to 3 months. Just let it come up to room temperature before eating.