Spiced Honey Nut Granola

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Granola can be eaten for breakfast, lunch & dinner, am I right? My spiced honey nut granola is the perfect snack for any time of day. With milk, yogurt, or just plain old eaten out of the jar. For me, granola will always be a daily thing. I generally start my mornings with a bowl of granola & milk topped with a banana or medley of dried fruits.

This recipe is inspired by my sister-in-law, who always has the best homemade granola when we visit them in Ireland. On our last trip, she told me that coconut was her secret ingredient so now my version does too! She also (roughly) grinds up all the nuts after roasting. And can I say, GAMECHANGER!

two grey bowls on a black background full of spiced honey nut granola, greek yoghurt and freshly sliced figs

A batch of my spiced honey nut granola normally lasts a week or two in our house, and it’s a simple one to whip up alongside making dinner on a Sunday night to get the week started! 

What you need to get started

  • Grains & Seeds – oats, puffed quinoa, puffed rice, chia seeds, wheatgerm, sunflower seeds, pepitas

  • Nuts – slivered almonds, pecans, hazelnuts

  • Coconut flakes

  • Honey

  • Vegetable Oil

  • Ground Spices – salt, cinnamon, cloves, ginger

The details…

  1. Preheat the oven to 160°c.
  2. Pop all the nuts on a roasting tray and bake for 5 minutes. Remove from the oven and let cool. When cool, roughly chop and set aside.
  3. Combine all the dry ingredients (except nuts and coconut) in a mixing bowl and mix thoroughly. In a separate bowl, combine the honey and oil. Mix them together, so they combine. Add the honey mixture to the dry ingredients and mix gently to coat.
  4. Spread the granola out onto a baking tray (lined with baking paper or a Silpat). Make sure not to overcrowd the tray. A single layer works best! Pop into the oven.
  5. Bake for 15 minutes. Remove from the oven and give the granola a gentle turn so the honey doesn’t burn. Return to the oven for another 15 minutes then remove and let cool on the bench. 
  6. When cool, add the nuts, and coconut and combine well. Store in an airtight container.

Variations

Always experiment with granola. If something isn’t your thing, just substitute it for something that is. I’m always changing up my granola depending on what’s in the panty, but this recipe is my current version.  If you’re a dried fruit lover like me, I change my fruit seasonally based on what’s available and if I have anything dehydrated or not. Dehydrated figs are my favourite. I love to dry them in slices when they are in season and store in an air-tight container to go in my granola.

Not a fan of honey? Give maple syrup a go and substitute equal quantities. Or if vegetable oil isn’t your thing, swap out for your favourite high heat oil. I’ve used extra virgin and coconut oil in the past.

A couple of granola tips

Be careful not to overcook the granola. The honey mixture can burn quickly if left in the oven for too long / too high a temperature. Don’t be tempted to leave it in longer than the recipe.

Like chunky granola? When the granola just comes out of the oven, randomly press the granola (with the back of a fork) all over the pan and leave to cool. You’ll be left with delicious chunks of snacking granola.

For a breakfast on the go or mid-morning snack, try layering fresh fruit, greek yogurt, and granola in a jar.

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A few more of my favourite recipes…

flatlay of two grey bowls on a black background full of spiced honey nut granola, greek yoghurt and freshly sliced figs. To the side is a small container of spice.
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two bowls of spiced honey nut granola with greek yoghurt and sliced figs

Spiced Granola

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 14 servings 1x
  • Category: Breakfast, Snack
  • Cuisine: Australian

Description

A nutty and grain filled, honey baked, spiced granola. Best munched on during the day or for breakfast served with dried figs and milk.


Ingredients

Units Scale
  • 4 c rolled oats
  • 2 c puffed rice
  • 1 c puffed quinoa
  • 1/2 c black chia seeds
  • 3/4 c wheatgerm
  • 1/4 c sunflower seeds
  • 1/2 c pepitas
  • 1/2 c coconut flakes (roughly chopped)
  • 100 g hazelnuts (skinless)
  • 100 g pecans
  • 100 g slivered almonds
  • 1 1/2 tsp ground cinnamon
  • 1 tsp sea salt flakes
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 c honey
  • 1/2 c canola oil

Instructions

  1. Preheat oven to 160°c.
  2. Pop all the nuts on a roasting tray and bake for 5 minutes. Remove from from the oven and let cool. When cool, roughly chop and set aside.
  3. Combine all the dry ingredients (except nuts and coconut) in a bowl and mix thoroughly. In a separate bowl, combine the honey and oil. Mix them together, so they combine. Add the honey mixture to the dry ingredients and mix gently to coat.
  4. Spread the granola out onto a couple of baking trays (lined with baking paper). Make sure not to overcrowd the trays. A single layer works best! Pop into the oven.
  5. Bake for 15 minutes. Remove from the oven and give the granola a gentle turn so the honey doesn’t burn. Return to the oven for another 15 minutes then remove and let cool on the bench. 
  6. When cool, add the nuts, coconut and combine well. Store in an airtight container.


Notes

I love to add seasonal dehydrated fruits to my morning granola. Figs are my favourite, but i’ll happily add any fruits that i’ve recently dehydrated.

Keywords: Breakfast, Granola, Snack

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