More Great Recipes: Granola/Cereal | High Fiber | Low Fat | Low Sodium

Honey-Walnut Granola

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Serves | Prep Time 20 minutes | Cook Time 15 minutes

Why I Love This Recipe

Backstory: This recipe was clipped from The Vickburg Post in 1980 when I was there visiting friends. It was way too salty, sweet, and fattening, as most granolas are, so I adapted it and then converted it to 5X from the original 3 cups of oats recipe. It is flexible and forgiving, and lots of other stuff could be added, but we love the simple honey and nuts version.

I've made batches of this for overnight company, business colleagues, college kids, holiday gift bags, and of course our own nutritious breakfasts. It is fabulous with fresh or frozen blueberries, raspberries peaches, you name it!

Ingredients You'll Need

15 cups old-fashioned oats

5-6 cups chopped walnuts (or some combination of walnuts, sliced almonds, pecans, unsalted cashews)

1 cup raw sunflower seeds (optional)

1/2 cup or more raw sesame seeds

1/2 tsp + 1/8 tsp salt (this is a reduction from the original, so more could be added.)
1 2/3 cup melted butter. (That's 3 sticks + 3 T)

2 1/2 cups raw honey (This is also a reduced amnt from the original recipe, so more could be used/)


Mix all dry ingredients well before proceeding.

(This would be the place in line to add cinnamon, dried cranberries, raisens, dates, or any other dry ingredient.)

Drizzle melted butter over dry ingredients, stirring and turning as you pour. More can be added if the mixture seems dry.

Pour raw honey over mixture, stirring and turning as you pour.

Mix all ingredients thoroughly. Spread thin to moderate layer on cookie sheets, pizza pans, etc. Divide all the granola in readiness for the oven.

Bake at 350 for approx. 15 minutes, stirring part way through the time. I usually stir at around 10 minutes if I can see some browning. If not, I wait 2 more minutes. This kind of all depends on your oven, your eyes, and your taste buds.

Immediately turn out onto foil or wax paper or it will stick to your pan as it cools. (If you bake on it again without washing first, your pan will never be the same.) Immediately put the next pan in the oven. Don't forget to set the timer!

More bake time will result in crunchier; less bake time will leave it somewhat chewy. Let cool completely before putting in storage container.

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