Easy Oat and Honey Granola

Why This Recipe Works

• EASY – 10 minutes, and simple ingredients, 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 to your liking.
• DIETARY NEEDS – gluten free, dairy free, refined sugar free, and an option for nut-free.
• HEALTHY – free of refined oils and refined sugars!

Ingredients

Ingredients Notes

OATS– you’ll want to use old-fashioned or rolled oats for this granola (old-fashioned and rolled oats are the same thing) – do not use quick-cooking oats (they won’t bake up the same). Make sure to use certified gluten-free if you follow a gluten-free diet.

ALMONDS – I like sliced almonds, but you could use whole almonds or a different kind of nut; pecans or walnuts would be great!

HONEY – I like to use raw honey, but regular honey also works in this recipe.

NUT-FREE? If you are looking for a nut-free granola, replace the sliced almonds with pumpkin seeds, sesame seeds, and/or sunflower seeds (out of the shell).

COCONUT – you can use either dried shredded coconut or dried coconut chips; just make sure there are no added sugars.

DRIED APRICOTS – any dried fruit will work, I just love the flavor of the apricots with the simplicity of the granola.

COCONUT OIL – I prefer to use virgin coconut oil (also known as unrefined) – don’t worry about the taste – you will not be able to taste the coconut in the finished granola. However, you can use refined coconut oil if you want.

Tips for Keeping the Ingredients Clean

These are specific things I look for in order to keep the ingredients used in this oat and honey granola clean. Ingredients not listed don’t have any specifications when it comes to keeping/purchasing them clean.And if you don’t use items with my recommendations below, the recipe will still turn out great.

Oats – like with most grains, oats that are not genetically engineered, are sprayed with glyphosate (an herbicide that’s been linked to an increase cancer risk) prior to being harvested. Because of this, organic is best to ensure this herbicide does not make its way into your oats.

Almonds – because of the potential for PPO and glyphosate being found on conventional almonds, I opt for organic.

Honey – honey can be a great natural sweetener, but make sure it is raw honey. Regular honey is pasteurized and has gone through more processing, which can reduce the nutrients in the honey.

Coconut oil – you’ll notice when shopping for coconut oil you can buy refined or unrefined. I opt for unrefined because it’s less processed/cleaner. I typically buy Nutiva Virgin Coconut Oil.

Dried apricots – the dried apricots shouldn’t’ have any added sugars or preservatives; the only ingredient should be the apricots. Same goes for any dried fruit.

Step-by-Step Instructions

Follow these simple steps to make the best gluten-free granola recipe!

Step 1: Mix the dry ingredients in a large mixing bowl. In a small separate bowl, combine the wet ingredients and mix well.  Add the wet ingredients to the dry ingredients.

Step 2: Mix everything until all oats are coated and wet ingredients are fully incorporated with the dry ingredients.

Step 3: Line a baking sheet with parchment paper and evenly spread the granola on the pan. Using the back of a spoon, or spatula, push the granola lightly down into the pan.

Step 4: Bake at 250 for about an hour, mixing every 20 minutes. While the granola is baking, chop the dried apricots.

Step 6: Allow to fully cool to room temperature and then mix in the dried apricots.

Step 7: Enjoy your oat and honey granola!

Recipe FAQs

How do I get “clumpy” granola? 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 throughout the baking time. In addition, allowing the granola to fully cool on the baking sheet before mixing in the dried fruit helps clusters to form. It can be tempting to mix/try it right away, but don’t do it… it’s worth the wait. How long does homemade granola last? Make sure to store in an airtight container and it will last for up to two weeks.

Notes & Tips

• Baking: Granola is very sensitive with baking time – a few extra minutes and you’ll have burnt granola. If you don’t bake long enough, you won’t get the perfect crunchy granola you long for. You’ll know it’s done when the granola on the outer edges of the pan begin 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).
• Customize: Swap the dried apricots for your favorite dried fruit, swap out the almonds for pumpkin seeds and/or sesame seeds for some nut-free granola, or play around with different types of nuts (walnuts and pecans would be great).
• Serving: There are lots of ways to enjoy this granola! You can eat it as a snack, with some milk, sprinkled on ice cream, sprinkled over some pancakes or waffles, or add to some slices apples with peanut butter for some apple nachos!

More Recipes I Think You’ll Enjoy!

Homemade Pumpkin Granola (gluten free + vegan)

Blueberry Chia Overnight Oats

Simple Gluten-free Waffles

Healthy Breakfast Cookies

If you make this oat and honey granola, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!