Salted Honey Granola (Printable Version)

Crunchy oat clusters with toasted nuts, honey sweetness, and a touch of fleur de sel for balanced flavor.

# What You 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

# Steps:

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 to 30 minutes, stirring halfway through for even browning, until golden and fragrant.
07 - Remove from oven and immediately sprinkle with fleur de sel. Let cool completely on the 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.

# Expert Pointers:

01 -
  • It's the kind of granola that actually stays crunchy in milk, not turning to mush after five minutes.
  • Once you taste that salt-and-sweet balance, store-bought granola feels one-dimensional.
  • Making it at home means you control exactly how much sweetness and how many nuts go into each batch.
02 -
  • Don't skip the halfway stir—I learned this the hard way when one side turned dark brown while the other stayed pale.
  • Temperature matters more than you'd think; 325°F prevents burning while still getting that deep golden color and nutty flavor.
  • Salting while it's hot is non-negotiable; the warmth makes the fleur de sel stick and dissolve into the granola in a way that cold application never does.
03 -
  • Buy honey in bulk when you find a brand you love—quality honey makes a noticeable difference in both flavor depth and how well it binds the granola.
  • If you want extra crunch, press the mixture slightly harder on the baking sheet and bake an extra 2–3 minutes, but watch carefully so it doesn't burn.
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