A simple, healthy granola made with honey, nuts, seeds and dried fruit. This easy recipe yields enough for several days of breakfasts and can be customised with your favourite nuts and fruits. Serve it with Greek yoghurt or milk and fresh berries.
Breakfast is the most important meal of the day, but during busy weekdays I need something quick, tasty and nutritious. This homemade granola is ready in minutes and stores well, making it perfect for mornings when you’re short on time.
On weekdays I usually reach for something quick: banana on toast, fruit and yogurt, porridge — or this crunchy granola. It’s versatile, so you can swap ingredients to suit your taste. My version uses mixed whole nuts, pumpkin seeds, chopped dried apricots and dried blueberries, but there are many great variations to try.
What Ingredients Can I Add To My Granola?
- Any unsalted nuts you prefer (walnuts, cashews, pistachios, almonds)
- Dried fruits like raisins, pineapple, figs or crystallised ginger
- Goji berries for an antioxidant boost
- Desiccated or finely sliced coconut (add at the end so it doesn’t burn)
- Mixed seeds (sunflower, chia, flax, sesame)
How To Make Homemade Healthy Granola
Combine all dry ingredients in a large bowl except for the dried fruit. If you plan to use desiccated coconut, reserve it until after baking so it doesn’t burn.
Warm the honey, brown sugar and orange juice gently in a small saucepan, stirring until the sugar dissolves. Do not let the mixture boil. Remove from the heat and stir in the sunflower oil.
Pour the honey-orange mixture over the oat and nut mix and toss until everything is evenly coated. Spread the granola in an even layer across two large, lined baking trays. Tip: lightly rub the baking paper with a little sunflower oil to help prevent sticking.
Bake at 180°C (350°F/gas mark 4) for about 10 minutes, then stir or toss and return to the oven for a further 5–10 minutes until the granola is a light golden colour. Watch it closely so it doesn’t burn — you want golden, not dark brown.
Allow the granola to cool completely, then stir in the chopped dried fruit (and desiccated coconut if using). Store in airtight containers for up to one month. Serve with milk or Greek yoghurt and fresh berries.
More recipes you might like
- Dark chocolate avocado truffles
- Carrot cake doughnuts with maple frosting
- Roasted veg sandwich with avocado mayo and goats cheese
- Berry banana smoothie bowl
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Step By Step Photos Above
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Easy Healthy Granola with Honey and Nuts
By Emily
Ingredients
- 3 cups (300g) rolled oats
- 1 1/4 cups (175g) mixed whole nuts
- 1/2 cup (70g) pumpkin seeds, unsalted
- 1 cup (140g) dried fruit, finely chopped
- 1/2 cup (125ml) orange juice
- 1/4 cup (60g) brown sugar
- 3 tbsp honey
- 2 tbsp sunflower oil plus 1–2 drops for greasing
Instructions
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Preheat the oven to 180°C (350°F/gas mark 4). Line two large baking trays with baking parchment and lightly brush the paper with a couple of drops of sunflower oil.
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Place all the dry ingredients in a large bowl, leaving out the dried fruit and desiccated coconut.
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Warm the orange juice, brown sugar and honey in a saucepan over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in 2 tbsp sunflower oil.
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Pour the orange-honey mixture over the oat mix and toss to coat evenly.
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Spread the mixture in thin, even layers on the prepared trays. Bake for about 10 minutes until the edges start to turn golden. Stir or toss, then bake for a further 5 minutes, watching to ensure it doesn’t burn.
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Remove from the oven and let cool completely. Once cooled, add the chopped dried fruit (and desiccated coconut if using) and mix well. Store in airtight containers for up to one month.
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Serve with milk or Greek yoghurt and fresh berries.
Notes
- If using desiccated coconut, add it with the dried fruit after baking to avoid burning.
Optional Granola Ingredient Ideas
- Unsalted nuts (almonds, walnuts, pistachios, cashews)
- Dried fruit (raisins, sultanas, banana chips, goji berries, pineapple, figs)
- Desiccated or sliced coconut
- Freeze-dried fruit (raspberries, strawberries)
- Mixed seeds (unsalted)
Helpful Info for All Recipes
- I usually use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition figures are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.