Honey-Baked Chunky Granola

Enjoy this whole grain crunchy snack sprinkled over ice cream, pancakes, or yogurt.

Yield: about 10 cups
Recipe from Oxmoor House

More From Oxmoor House

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  • 1/2 cup butter
  • 1/2 cup honey
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon grated orange rind
  • 1 tablespoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 4 cups uncooked regular oats
  • 1 cup raw sunflower seeds
  • 1/2 cup toasted wheat germ
  • 1/2 cup whole natural almonds
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup flax seeds
  • Butter-flavored cooking spray
  • 1 cup dried cherries
  • 1 cup dried cranberries or blueberries
  • 1 cup chopped dried apricots
  • 3/4 cup dried organic coconut flakes


  1. Combine first 4 ingredients in a small saucepan. Bring to a simmer over medium heat, and cook 5 minutes, stirring occasionally. Remove from heat; stir in orange rind, cinnamon, and vanilla.
  2. While syrup cooks, toss together oats and next 5 ingredients in a large bowl until blended. Pour syrup over oat mixture, and stir until coated. Using hands coated with butter-flavored cooking spray, very firmly press oat mixture into a large lightly greased rimmed baking sheet.
  3. Bake at 275° for 1 hour and 10 minutes or until toasted and browned (do not stir). Let cool completely in pan.
  4. Toss together cherries and next 3 ingredients in large bowl. When granola is cool, break apart into chunks, and gently stir into dried fruit and coconut. Store granola in airtight jars up to 5 days.
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