Salted Honey Granola (Print Version)

Golden oat clusters sweetened with honey, toasted nuts, and a hint of fleur de sel for balance.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups old-fashioned rolled oats
02 - 1 cup raw nuts (almonds, pecans, or walnuts), roughly chopped
03 - 1/3 cup unsweetened shredded coconut (optional)
04 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

05 - 1/2 cup honey
06 - 1/3 cup neutral oil (sunflower, grapeseed, or melted coconut oil)
07 - 1 teaspoon pure vanilla extract

→ Finishing

08 - 1/2 teaspoon fleur de sel, plus extra for sprinkling

# How to Make It:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine oats, chopped nuts, coconut if using, and cinnamon.
03 - In a small saucepan over low heat, gently warm honey and oil until just combined and fluid. Remove from heat and stir in vanilla extract.
04 - Pour honey mixture over dry ingredients. Mix thoroughly, ensuring all oats and nuts are evenly coated.
05 - Spread mixture in an even layer on prepared baking sheet. Press down lightly with a spatula to encourage cluster formation.
06 - Bake for 25-30 minutes, stirring halfway through for even browning. Bake until golden and fragrant.
07 - Remove from oven and immediately sprinkle with fleur de sel. Let cool completely on baking sheet—granola will crisp as it cools.
08 - Once cool, break into clusters and store in an airtight container for up to 2 weeks.

# Additional Tips::

01 -
  • It delivers that addictive sweet-salty balance that makes you reach for just one more handful and then suddenly the bowl is half empty.
  • The clusters stay crunchy for days, which means you actually have a grab-and-go breakfast that doesn't turn to mush in milk.
  • You'll feel like you made something fancy without any fancy techniques or hard-to-find ingredients.
02 -
  • The fleur de sel needs to go on while the granola is still hot, otherwise it stays gritty and separate instead of melting into the warm clusters and creating that salty-sweet magic.
  • Stirring at the halfway point is non-negotiable because the edges toast faster than the center, and an unstirred batch will have burnt corners and a pale middle.
03 -
  • Don't wash your mixing bowl between making the wet and dry ingredients because the leftover oil residue actually helps everything combine more smoothly.
  • If your honey is crystallized or thick, warming the jar under hot running water for a minute makes it flow like liquid gold without having to heat it in a saucepan.
Go Back