bakingglutenfreememories Have you ever continually bought something and later realized that it tastes so much better homemade? That happened to me with granola. I would get a little annoyed at the high prices while trying to find a decent granola with healthier ingredients. After coming up with this honey walnut granola, I am never buying granola again.
The honey and walnut combination is inspired by my trip to Greece in which I ate yogurt topped with honey and walnuts nearly every morning for breakfast. It is a delicious blend of flavors! This granola also has a tasty addition of cinnamon to give it a bit of warmth and spice which makes it a cozy treat for winter. The texture is delightfully crisp and not too crunchy, saving both the gums and the teeth! The level of sweetness is just right and the avocado oil offers healthy fats. I am definitely hooked!
This granola is so easy to make and just requires 6 ingredients. I have been able to make 4 different batches from just one bag of rolled oats which definitely makes it cost effective. It is delicious on top of yogurt, berries, as a cereal with milk, or on top of baked apples for a healthier dessert. I hope you enjoy it as much as I do!
Ingredients You Will Need
- gluten-free rolled oats
- chopped walnuts
- avocado oil
- fine sea salt
- honey
- ground cinnamon
For other breakfast recipes containing oats, you can check out my Baked Pumpkin Oatmeal, Fluffy Oat Pancakes, and Cornmeal Oat Blueberry Muffins.
This Honey Walnut Granola is: crisp, naturally sweetened, gluten free, dairy free, versatile, and very easy to make!
It can also be enjoyed on top of yogurt, berries, baked apples, or with milk as a cereal! Other nuts can of course be added as well as any dried fruit.
How to Make Honey Walnut Granola
To start, preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
Then in a medium sized bowl, pour in the oats. Next, stir in the avocado oil and mix until the oats are nicely coated.
Now, sprinkle in the salt and ground cinnamon and mix it in well. Pour in the honey. *A helpful tip for the honey is to lightly coat the measuring cup with oil. This allows the honey to easily come out leaving very little to none of it stuck in the cup. Then stir it well until the oats start to form clumps.
Next, add in the chopped walnuts. I roughly chop them because I like them a bit chunky for texture, but they can also be finely chopped.
Finally, pour the granola on the baking sheet, using a spoon or spatula to spread it out on the pan. Bake it in the oven for 30-32 minutes or until nicely browned. Gently moving the granola around with a spatula about halfway through the baking time is also helpful to bake more evenly.
Last but not least, allow the granola to cool for about 10 minutes before using a spatula to scrape it away from the parchment paper. Allowing it to cool without touching it, enables clumps of granola to form. It will get crispier as it continues to cool.
Storage Tips and Notes
- Store granola for 5-6 days in an airtight container at room temperature
- Granola also stores well in the freezer
- Other options for add-ins include: dried fruit, almonds, or pecans
Honey Walnut Granola
Ingredients
- 2 cups gluten-free rolled oats (212g)
- 2 teaspoons ground cinnamon
- ⅛ teaspoon fine sea salt
- 1 cup chopped walnuts (106g)
- ¼ cup avocado oil (50ml)
- ¼ cup honey (76ml)
Instructions
- Start by preheating the oven to 300°F. Line a baking sheet with parchment paper and set it aside.
- In a medium sized bowl, pour in the oats. Stir in the avocado oil, coating the oats. Then sprinkle in the salt and cinnamon and stir well.
- Next, add in the honey and stir until the oats start to form clumps. Stir in the chopped walnuts. Pour the granola onto the prepared baking sheet and use a spoon or spatula to spread it out, covering the pan.
- Bake the granola for 30-32 minutes or until browned. Move the granola around with a spatula halfway through the baking time to help it to bake more evenly.
- Allow the granola to cool for about 10 minutes before using a spatula to scrape it away from the parchment paper. The cooling time before scraping it allows the granola to form into nice clumps.
