These delectable Honey Nut Granola has a pleasant flavour combination of slight sweetness, nuttiness and earthiness! Made using roasted nuts and pure honey, these Honey Nut Granola is sure to please!

Been a while since I have written a recipe and I hope my penmanship isn’t all that rusty yet!

I like to make granola simply because of how fast and easy it is to come together. Furthermore, you could add in any ingredients you please as long as the flavours map out well! For instance, I have made a Currant and Chocolate Granola in the past and the combination of dried fruits and chocolates worked really well for me!

Therefore, having tried something on the sweeter side, I decided to make these Honey Nut Granola as a hearty, earthlier touch! I especially appreciate the smell and taste of the roasted assortmente of nuts I have used!

As this Honey Nut Granola Recipe is difficult to go wrong, I will not be elaborating much on the methods. Just follow the recipe to the T and you will definitely be able to execute it well! However, do still feel free to comment or approach me if you have any questions!

Instead, I will be explaining more ingredients-wise. Starting with the choice of nuts, I would say that this recipe is relatively flexible. For starters, I recommend almonds, pistachios and walnuts. The versatility of this recipe also allows incorporation of seeds and dried fruits!

For the choice of honey, it is relatively flexible. Personally, I like a mellower honey such as Dew Honeys for their slightly sweet and rich taste. Do pick the honey you would prefer!

Without further ado, the recipe!

Honey Nut Granola Recipe
by Javier Tan October-04-2020

This delectable Honey Nut Granola comes with an assortment of flavours: hearty, earthly and mildly sweet! Customize this recipe according to your liking!

Ingredients

  • 2 and 1/4 Cups or 260g Rolled Oats
  • Approx 2 to 3 Cups or 250 to 300g Dried Nuts of your Choice (I used Almonds and Pecans)
  • 1/2 Cup or 50g Dried Fruits / Seeds (Optional)
  • 1/4 Cup or 80 Honey
  • 1/4 Cup or 60g Unsalted Butter
  • 2 Tablespoons or 25g Brown Sugar
  • 1/4 Teaspoon or 1.4g Table Salt
  • 1/2 Teaspoon or 2.5ml Vanilla Extract
Instructions
  1. Preheat your oven to 180 degrees C / 350F and line your 13″ x 9″ baking tray with parchment paper.
  2. In a large mixing bowl, mix together the dry ingredients, namely Rolled Oats, Dried Nuts and other ingredients you are using.
  3. In a saucepan, heat the honey, salt, butter and light brown sugar together at low heat until they are able to form a mixture, where all ingredients are well mixed. Stir from time to time.
  4. Settle aside and let it cool until room temperature.
  5. Once cooled, add in the vanilla extract to the saucepan and stir well. Proceed to add this mixture into the mixing bowl containing dry ingredients.
  6. Stir until you are able to observe that every single piece of rolled oat are coated ( they will appear much darker than the dry ones ).
  7. Transfer the mixture to your baking tray, producing a layer and evening it out with a spoon.
  8. Bake for about 18-22 minutes or until nicely golden brown. Since it varies from oven to oven, I strongly recommend you to observe carefully from the 18 minute mark to achieve maximum brownness from the toasting.
  9. Once done, transfer them to airtight containers.
  10. Serve when you are ready to enjoy all that hearty goodness!
  11. Enjoy!
Details
  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 1 13″ x 9″ Tray

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temperature for up to a week in an airtight container.
  3. If storing the cake in the fridge or freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 20 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier!