Honey Nut Granola


I’m a creature of habit. I know what I like and more importantly, I know what I don’t like. A trait you are probably quite familiar with if we spend any time together. I feel like I’m having to apologize often to the people I love and respect most as I tend to say too much sometimes. The good news is you always know where I stand. And I don’t really say or do anything I don’t want to! This attitude translates in my kitchen something like this: I try a particular recipe, I tweak it so I like it more, I tweak it again to make it my own, and then it becomes my “go to” recipe and I make it over and over again.

Except for granola.

I haven’t made the same granola. Ever.


And as I started to write this post it got me thinking. Why don’t I have a go to granola recipe? I suppose it’s because there are many ways to make it. Endless variations and since it’s not something I make a ton of, I guess I like to switch it up when I do actually make it. I’m not big on following recipes as written but since it was the first time I was making this particular granola, I didn’t stray to far from the original. Just enough to give it my own touch and, of course, a little easier. I’m all about ease in the kitchen.

The granola turned out fantastic. It’s not overly sweet, it clusters nicely and it’s a nice balance between chewy and crunchy. My favorite way to eat is sprinkled over a bowl of yogurt, cottage cheese and fresh berries. My husband eats his just like a bowl of cereal with milk. The kids eat it as a snack.
This granola recipe has powdered dry milk as one of the ingredients. If I’m being honest, I was a bit skeptical at first. I’ve never seen it called for in a granola recipe and I’m not really sure what it’s purpose is and what it contributes. I do know, however, not to question a good thing.

And this granola? It’s a good thing. So without being to premature or anything, this might- I said MIGHT be a contender for my go to recipe.


Honey Nut Granola


A great recipe for granola that you can modify with add ins and flavorings to make it your own. Great in a parfait with yogurt and berries and also great with whole milk as a filling and healthy breakfast option!


  • 4 cups old-fashioned rolled oats
  • 1 cup oat bran
  • 2 cups whole nuts, coarsely chopped (I used almonds and cashews)
  • 3/4 cup flavorless oil
  • 3/4 cup honey
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 teaspoon ground cinnamon
  • 1 cup dry milk powder
  • 1/2 teaspoon salt
  • 1 cup raisins


  1. Preheat oven to 325F degrees.
  2. Spray a large (11 x 18) rimmed baking sheet with cooking spray or line with parchment or non stick baking mat such as a silpat.
  3. In a large bowl, mix the oats, oat bran, and nuts.
  4. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, cinnamon, milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir until well combined.
  5. Spread onto prepared baking sheet in an even layer.
  6. Bake for 15 minutes, stir the granola and rotate the baking sheet. Cook for another 15 minutes, stir the granola and rotate baking sheet again. Cook for an additional 5 minutes or until the oats are golden brown and the nuts look nicely toasted; take care not to overcook.
  7. The oats will feel soft when you pull them out but will crisp up as they cool. When completely cool, stir in raisins.
  8. Store in an airtight container on the counter.