This honey nut granola mix is inspired by the store-bought version but without the unnecessary extra ingredients. It is perfect for use as a topping, a snack, or to add to your favorite recipes that call for oats and/or granola. It even makes a deliciously crunchy cereal!
It is so delicious and crunchy and is, by far, my family’s favorite version of honey nut granola. Even the kids love to eat it, and that is saying a lot. I have some picky eaters over here and have to go the extra mile sometimes to make kid-approved snacks.
I made this recipe gluten-free, but you would never know it by the taste. So for all of you folks looking for gluten-free recipes, this granola should fit your requirements.
About the Ingredients
This recipe calls for just a few ingredients. Most of them you probably already have in your pantry.
Rolled Oats – There are different types of oats available for purchase. Rolled oats are not the same as the popular quick or instant oats that many like to eat for breakfast. These are larger and are sometimes labeled as “old fashioned”. It is important to use the correct version.
I use Bob’s Red Mill Old Fashioned Rolled Oats.* These tick off all the boxes that many consumers are concerned with. They are organic, non-GMO, and gluten-free. But what keeps me coming back is the delicious crunch that I get when making granola.
Brown Rice Crisps – I use Barbara’s Organic Brown Rice Crisps. This version is also gluten-free, non-GMO, and organic. However, I have used Rice Krispies and they turn out tasting the same. However, Kellogg’s Rice Krispies are not considered gluten-free.
Honey, Brown Sugar, and Coconut Oil – This is the trio that I use to make the granola nice and crunchy. It caramelizes and hardens just right. I use dark brown sugar but feel free to use light brown sugar if you prefer it.
Nuts – I use both almonds and pecans in this recipe. These two work together nicely and give this granola its distinctive flavor.
Spices – I use vanilla, cinnamon, and sea salt. The vanilla and cinnamon add the final touch in flavoring and the salt brings it all to life.
Step 1 – Chop the pecans and almonds. I like my nuts to be very fine for this recipe as I want to taste the flavor but not have any large bits. I usually chop the nuts with my chef’s knife, but you can also throw them in a blender if you prefer.
Step 2 – Add the oats and the rice crisps to the nuts and toss.
Step 3 – In a small saucepan and on low heat, mix the honey and coconut oil until melted and well incorporated. Toss in spices and mix well.
Step 4 – Pour wet ingredients over dry ingredients and mix well. Then, spread granola mix out over a parchment-lined sheet/pan. The granola should be very thinly spread. I use a half sheet pan for this and press the mixture out across the entire surface.
Step 5 – Bake at 325° F (165° Celsius) for 25 minutes tossing every 10 minutes until done. Remove from oven and allow to cool completely. After it has cooled, break it up into granola size flakes.
This makes a nice amount. Store only what you can use within a two week period in an airtight container. The remainder can be stored in the freezer for up to a year.
- 1 1/2 cup rolled (old fashioned) oats
- 1 cup brown rice crisps
- 1/4 cup honey
- 1 TBSP brown sugar
- 1/8 cup finely chopped roasted almonds
- 1/8 cup finely chopped pecans
- 1 TBSP coconut oil
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- Preheat oven to 325 degrees (165 celsius). Place a sheet of parchment paper onto a baking pan or cookie sheet.
- Mix together oats, rice, almonds, and pecans in a bowl. Set aside.
- Heat honey on low until warm. Add coconut oil, brown sugar, cinnamon, vanilla, and salt. Stir on low heat until well blended.
- Add wet ingredients to dry ingredients and toss until well blended. Spread thinly onto parchment paper and bake at 325° (or 165° Celsius) for 25 minutes - tossing every 10 minutes.
- Take sheet from oven and allow to cool. Break apart granola and place in an airtight container.
1. Optional - add dehydrated fruits to the final product for a custom blend.
2. Store in an airtight container for up to two weeks or in the freezer for up to one year.