Honey Granola Recipe

I have a thing for breakfasts (those of you who know me on instagram can tell). A warming bowl of porridge or some yogurt with granola and fresh fruit just gives me a good start into the day. And ever since I started making my own granola I became totally hooked to it! Store bought ones are often filled to the edge with sugar, which turns your healthy breakfast more into a dessert than anything else whereas if you make it yourself you know exactly what goes into it. It is more affordable to make it yourself, even if you use high quality or organic ingredients.

This granola is filled with important nutrients like fibers, iron, magnesium, calcium, B-vitamins, Omega 3 and protein. The low glycemic index of the oats helps to keep you full for a longer duration. The flax seeds are a great supporter for your digestion system and the almonds help to prevent high cholesterol level. You might just fall in love with granola too after this… haha

In your granola you can basically put in every grain; flake, seed or nut that you like and flavor it with any dried fruit. Once you get a hang on how to make granola, start trying new ways by mixing different ingredients.


300g mixed whole grain flakes (for example oats, wheat and spelt)
100g almonds
100g soy-flakes
50g flax seeds
20g chia seeds
20g puffed amaranth
2 tbsp coconut oil
3 tbsp honey
1/2 tsp salt
4 dl warm water
100g rasins
50g dried cranberries


Preheat the oven to 392° F.

Roughly cup the almonds.

Mix the mixed whole grain flakes, almonds, soy flakes, flax seeds, chia seeds and the puffed amaranth in a bowl.

In another bowl put together the warm water, honey, coconut oil and salt.

Stir it until the honey and coconut oil melts, then pour it over the grain mix. Mix it gently until everything is soaked.

Spread the mixture on a on a tray and roast it for 20-25 minutes at 392° F.

Granola does burn easily, so watch it and make sure to stir it every 5 minutes, so it bakes evenly. Your granola is ready when it starts to get an even light golden brown color.

Also don’t get confused when the mixture still seems a bit moist. It will get crispy when it cools down.
I usually let the granola in the turned off oven for maybe 20 more minutes and stir it occasionally. That way I make sure, that it dries completely. This is important so your granola gets durable and stays crispy.
As soon as the granola has cooled completely add the rasins and dried cranberries (or any other dried fruit, just cut them into suitable pieces if needed). Store your granola in a air tight jar.

Kristina_Jansson-Granola_08To serve this granola you have endless possibilities. My favorite is plain natural yogurt with oranges, raspberries (I use frozen ones when their not in season) and some bananas. But the great thing is you can use any fruit or yoghurt you like! Or eat it with milk (almond milk is really great with it!).

Top your smoothie with some granola crumbs. Or just eat it as it is….

Try it your way – just mix and match!


Guest Blogger |

Food is all about sharing. And so are recipes. With my ideas, pictures and recipes I want to inspire people to try something new, get creative and twist it up in the kitchen.

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