Healthy Homemade Granola

Mmmm. I love this recipe. It’s an old one from the archives that I rephotographed and edited, and it’s definitely a keeper.

This recipe for healthy homemade granola is so easy and forgiving. You can add or not add just about anything. Lots of times I just add what I have available and when I made this batch, that wasn’t much. This time around I didn’t add any dried fruit or nuts and we still loved it. This really plain version makes for a very economical granola that still tastes great. Oats are cheap! I serve this like cold cereal with milk and it is also excellent with vanilla yogurt and fresh or frozen berries as a snack.

My favorite part about this granola is that it uses honey instead of sugar. Did you know that raw honey has an indefinite shelf life? I keep honey stored in quart mason jars in my pantry as part of my food storage (it’s much easier to deal with in the quart jars because it crystallizes over time). Oh how I love honey and long for bees of my own. That’s a project for another day though.

Enjoy this granola; it makes a great start to any day.

Oh, and don’t forget to enter to win a digital scale! The numbers a way lower than I expected, so hop over here and enter.

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Healthy Homemade Granola

Yield: Around 8 cups, depending on what you chose to add


  • 6 cup old-fashioned oats
  • 1 cup shredded coconut, if you don't like/want it, add another cup of oats
  • 3/4 cup whole wheat flour
  • pinch salt
  • 2 Tbsp cinnamon
  • 1/2 cup water
  • 1/2 cup coconut oil, melted
  • 1 cup honey
  • 2 1/2 Tbsp vanilla
  • 3/4 cup raisins, Craisins, or none to taste
  • 1 cup nuts, optional


Preheat oven to 225 degrees. Line a big cookie sheet with parchment and grease lightly.

In a large bowl combine the oats, coconut (if using), flour, salt, and cinnamon. In a small bowl whisk together the water, oil, honey, and vanilla. Pour the wet ingredients over the dry ingredients. Mix everything together making sure there are no dry spots.

Spread granola onto the prepared cookie sheet. The pan will be nice and full. Bake for about an hour and half total, stirring every 20 minutes to make sure everything bakes evenly. When you are stirring, don't get too crazy because you don't want to break up all of the clumps.

When granola starts to turn a light golden color (about an hour into cooking) add your nuts and your dried fruit. Continue cooking until everything is a nice golden color, taking care not to burn the nuts. The granola will still be slightly sticky when you take it out and will crisp up after it cools.

Store in an airtight container and keep it in the fridge if you aren't going through it very quickly.


This recipe is very forgiving. If I am feeling cheap or plain I don't add any nuts or dried fruit. The plain-jane granola is excellent with yogurt and berries.

Honey burns pretty easily. If your granola is looking dark or smelling like it's burning, turn the oven down 25 degrees and take it out the pan while the oven cools. Burnt honey granola isn't the best.

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Enjoy and thanks so much for being here!


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  3. Made this today and it did not “clump” despite not over-stirring. Any ideas of what I am doing wrong? Taste good, though!

    • Try adding more liquid (either honey, water, or oil or a combo)! If it isn’t clumping much before you put it on the pan it won’t clump much while it’s cooking. Start a bit stickier and you should end up with some more chunks in the end! Let me know how it goes :)

  4. I came across and it sounds so yummy, but we aren’t able to use coconut oil do to allergies :( What would you recommend as a replacement?

  5. Can you make this without the whole wheat flour? I would like to make a gluten-free version with some gluten free oats.

    • Could you sub in a gluten-free flour? I’m not sure what kind you could use but I wouldn’t omit a flour completely. It acts as binding agent and helps the pieces stick together. What do you think?

  6. Is it really 2 tablespoons of cinnamon? I made it and it’s yummy, but it seems I might have added to much cinnamon.

  7. Hey! I made this and it is delicious! I’ve started cooking my granola in the crock pot on low-I stir every so often and it is really hard to burn in there. The time is a bit longer, but worth unburnt granola! Thanks

  8. Hello, I’m from England & wondering how much coconut oil to use in ounces or grams. I don’t understand cups. Can you help please?

  9. Made this granola and your white chicken chilli and the carnitas. All 3 amazing! Thank you. Looking forward to a healthy clean week of eating!

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  12. Approximately how long will this last? Probably just me eating it dont know if I shoukd cut it I half or not. Thanks I am following your 2 week plan

    • Mine lasts a couple of weeks in an air-tight container. I would probably half it if it is just you though… it makes a bunch! Enjoy friend!

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  14. This may be a really dumb question, but I’m new to clean eating and cooking in general :). Is it supposed to be crunchy? I think of crunchy when I hear granola, but mine was still soft once it cooled.

  15. Read “fructose exposed” 15 grams of any sugar it’s all a human can process a day. More than that turns into fat, diabetes and heart disease. . Read ” eat to live” Dr. Furhman. Read “the China study”.