Granola is such a great way to incorporate dried fruit, healthy nuts and seeds, and whole grains into your diet. This honey berry granola is a variation of my Fall Medley Granola, using equal parts nuts and dried berries this time around, and opting for honey rather than maple syrup.
Having granola on hand is super convenient, especially for those busy folks who only have enough time in the morning to grab something to eat and go. Granola is also kid-friendly, and it’s easy to modify based on your kid’s preferences. It’s always nice to have something that’s not only simple to make, but also versatile. Whether you like snacking on it as is, or eating it with milk, or topping it off with yogurt, this granola recipe (or this variation of it) can be a regular part of your breakfast / snack rotation.
Tools you’ll need
- 4 cups old-fashioned rolled oats
- 1/2 cup chopped pecans
- 1/2 cup sliced almonds
- 3/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup olive oil (or coconut oil)
- 1/2 cup honey
- 1/2 cup dried cranberries
- 1/2 cup dried blueberries
- Preheat your oven to 350 degrees.
- Mix the oats, nuts, salt, and cinnamon in a large mixing bowl.
- Mix in the oil, honey, and vanilla, so that everything looks coated enough.*
- Put your mixed granola onto a parchment-lined baking sheet and spread evenly.
- Bake in the oven until golden brown, about 18-20 minutes.
- Once it's done baking, take it out of the oven and mix in the dried cranberries and dried blueberries while it's hot.
- Let it cool for at least an hour. If you want more chunky granola, you want clump some of them a bit more before it completely cools.
*Pro tip: Pour the oil first before the honey so that your 1/2 cup measuring cup is essentially "greased," and it makes pouring the honey so much easier. It will slide right off!
Store your granola in an airtight container. This should last about a week and a half in room temperature. From my experience, it never lasts more than 4 days because my husband, roommate, and I love munching on these. If you have enough self-control and want to freeze these for a rainy day, store them in a freezer-friendly Ziploc bag and these should last for up to 4 months. Be careful though if you end up adding the dried fruit; you may want to let it sit in room temperature for at least 15 minutes before digging in.