Best 5 20 Minute Honey Granola Easy Recipes

HONEY GRANOLA

Steps:

• Preheat oven to 350°F / 176°C. Line a big baking tray with parchment paper.
• In a large bowl, mix together the oats, nuts, sea salt flakes, cinnamon and cardamom.
• In a small bowl, mix together the coconut oil, honey and vanilla. If your kitchen is chilly, it may be easier to pop the coconut oil and honey in the microwave for about 15 seconds to help it mix together.
• Pour the honey mixture over the oats mixture and stir to evenly coat everything.
• Pour the honey oat mix onto the big baking tray and use a spatula to spread it out evenly.
• Bake for about 25-30 minutes, stirring halfway through. Remove the tray from the oven. The granola will harden while it cools. If you want clusters in your granola, once you have taken it out of the oven, do not stir the granola until it has completely cooled. I love this granola a little bit soft, so I take it out at 20-25 minutes. If you aren't sure if the granola is ready, try the clink test. Use a spoon and remove a few pieces of the granola into a glass cup. Wait a few minutes for it to cool then shake the cup around. If you can hear the granola "clinking," then it is done. If not, then leave it to bake another few minutes before testing again.
• Once the granola has cooled, transfer it into a big bowl. Break apart any large clumps if you would like. Mix in the banana chips and dried fruit.
• Store in an airtight container. It should last up to 2 weeks, but use your best judgment depending on how dry/crunchy you like your granola toasted.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

GRANOLA, HONEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread oats and coconut flakes onto a rimmed baking sheet.
• Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes.
• Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated.
• Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet.
• Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.

HONEY GRANOLA

Steps:

• Combine oats, raisins and coconut in a large bowl; mix well and set aside.
• Combine honey, butter, cinnamon, vanilla and salt in a microwave proof bowl and cook in microwave until butter and honey are melted.
• Stir together then pour over oat mixture and toss until well blended.
• Spread on a lightly greased cookie sheet.
• Bake at 350 degrees for 20 minutes or until lightly golden.
• It will darken a little when it cools.
• Stir half way through.
• Remove and let cool.

SLOW-COOKER HONEY GRANOLA

Steps:

• In a 3-qt. slow cooker, combine oats, sunflower kernels, coconut and salt. In a small bowl, whisk oil and honey until blended. Stir into oat mixture. Cook, covered, on high 2 hours, stirring well every 20 minutes., Remove granola to baking sheets, spreading evenly; cool completely. Stir in pineapple and mangoes. Store in airtight containers.