This homemade honey granola is made with rolled oats, protein crisps, honey, vanilla, and pantry staples. It's an easy, meal-prep-friendly breakfast or snack because it lasts for weeks, gets crunchier as it cools, and can be paired with yoghurt, milk, or fruit in seconds. Unlike store-bought granola, this version is lower in added sugar, highly customisable, and actually fills you up.
If you've ever stood in the cereal aisle wondering how granola became a luxury item, same. Between the rising cost of living and ingredient lists longer than your arm, it just stopped making sense for me to keep buying it.
When I first tested this batch, I handed some to Zak and he didn't even wait for breakfast - he started eating it straight out of the container. Honestly, that was all the recipe testing feedback I needed.
TL;DR
- Prep time: 10 minutes Cook time: 30 minutes (plus cooling)
- Meal prep: Serve with some yogurt or milk and fresh fruit for a balanced breakfast.
- Fridge storage: 2 weeks in an airtight container on the counter.
- Freezer storage: 3 months (some texture loss).
- Customise: Swap sweeteners, change nuts and seeds, adjust what to serve with.
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Why you'll love this recipe
Versatile. This works as a meal prep breakfast with yoghurt and berries or as a crunchy snack straight from the jar (no judgement).
Rolled oats. Like my baked oats recipes, rolled oats form the base of this granola, providing slow-release carbs that help keep you satisfied for longer.
Customisable to your life. No honey? Swap for maple syrup - I do this in my gingerbread granola. Don't like cranberries? Use whatever dried fruit you've got. This flexibility makes it ideal for seasonal ingredients and budget-friendly meal prep.
Ingredients
Rolled oats. This provides the structure of the granola. I don't recommend swapping for quick or steel cut oats as it won't give the same texture and you won't get the crunchy clusters.
Protein crisps/puffs. Also called soy crisps, these add a little extra protein and crunch before you've added your yogurt and milk.
Nuts and seeds. I used pumpkin seeds (or pepitas) and chai seeds. You can mix-and-match with any seeds or nuts you have on hand.
Dried cranberries. I recommend some sort of dried fruit for texture differences. These add a bit of chewiness and tangy sweetness which balances the sweetness from the honey.
Honey. This helps the granola turn a golden colour after baking.
Vanilla extract. This gives a vanilla-y flavour. You can omit or swap with some spices like cinnamon for something difference.
Olive oil. Helps everything roast evenly. You can use most types of oil, but the extra virgin olive oil is considered a healthier option.
Peanut butter. Adds extra flavour and helps form chunky clusters. You can swap for other nut butters depending on your preferences.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
How to make honey baked granola
Step 1: Mix dry ingredients together until evenly distributed.
Step 2: Add wet ingredients into dry ingredients and mix until evenly coated.
Step 3: Spread out on a silicone baking mat or a well-oiled baking tray and press flat.
Bake in the oven for 30 minutes @160C / 300F. Mix it around at halfway.
Step 4: Once removed, let it rest for at least 30 minutes. You should be able to lift it up in one movement like pictured.
Step 5: Using your hands, break into clusters as desired.
Step 6: Store in an airtight container or serve with yogurt and berries.
Lauren's Top Tips
Press it down firmly. This helps create chunky granola rather than loose crumbs.
Don't rush cooling. Letting it cool fully is key to crunch.
Recommended Equipment
I recommend a silicone baking mat for your baking tray as it helps prevent sticking. If you're using baking paper or aluminium, make sure to really grease it well (with butter or oil) otherwise it'll stick a lot and make it difficult to break apart.
Meal prepping honey granola
This homemade honey granola is an easy meal prep option because it contains carbs from oats, fats from seeds and peanut butter, and added protein from protein puffs. While it's not a fully balanced meal on its own, pairing it with yoghurt or milk and fresh berries makes it a well-rounded breakfast.
You'll get the most out of this recipe by prepping it once and using it across multiple breakfasts or snacks during the week.
Storing
Store granola in an airtight container at room temperature or in the fridge for up to two weeks. Keeping it sealed tightly helps maintain crunch.
Can you freeze granola?
Yes you can, but it will lose a little bit of the crispy texture and may not have the same clusters as well it's fresh.
If you want to freeze, add it to a freezer safe container or bags for up to three months.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
It likely wasn't baked long enough or wasn't allowed to cool fully before breaking apart.
Press the mixture firmly onto the tray and avoid stirring too much while baking.
Honey caramelises quickly, so baking at a lower temperature and stirring only once halfway helps prevent over-browning.
Other breakfast meal preps
Or, you can have a browse through my meal prep friendly breakfasts for more delicious eats.
Recipe
Protein Honey Granola
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Ingredients
- 2 ½ cups rolled oats
- 1 ½ cup protein crisps, subs note 1
- ¼ cup pumpkin seeds, subs note 2
- ¼ cup chia seeds, subs note 2
- ¼ cup dried cranberries, subs note 3
- ½ cup honey, subs note 4
- 1 tablespoon vanilla extract, optional
- ¼ cup olive oil, subs note 5
- ½ cup peanut butter
Instructions
Preparing
- Preheat oven to 160°C / 300°F.
- Mix together 2 ½ cups rolled oats, 1 ½ cup protein crisps, ¼ cup pumpkin seeds, ¼ cup chia seeds, ¼ cup dried cranberries, until evenly distributed.
- Add ½ cup honey, 1 tbsp vanilla extract, ¼ cup olive oil, ½ cup peanut butter and stir until everything is well coated.
- Spread onto a silicone baking mat or well-oiled tray and press flat.
Cooking
- Bake for 30 minutes, stirring halfway through.
- Let rest for at least 30 minutes before breaking - this is when the chunky clusters form.
- Once cooled, you can then break into clusters and serve or store.
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