House Granola Recipe

Preheat and prepare

Preheat the oven to 325°F (165°C). Line two large rimmed baking sheets with parchment paper or silicone baking mats. This lower temperature helps even toasting and larger clusters.

Roughly chop the almonds and pecans so you have a mix of larger pieces and smaller bits. This creates texture in the finished granola.

In a large mixing bowl combine the rolled oats, chopped almonds, chopped pecans, shredded coconut (if using), sunflower seeds and pumpkin seeds. Stir to distribute evenly.

In a small saucepan over low heat (or in a microwave-safe bowl), warm the honey and oil just until fluid and easy to stir, about 30–60 seconds. Remove from heat and whisk in the vanilla extract until combined.

If using brown sugar, stir it into the warm honey mixture until it dissolves. This adds chew and deeper flavor. Add the cinnamon and sea salt to the honey mixture and whisk briefly.

Pour the honey-oil-spice mixture over the oat-and-nut mixture. Use a sturdy spatula to fold everything together, making sure all oats and nuts are lightly coated. Press some of the mixture firmly into the baking sheet if you want sizeable clusters.

Divide the coated granola evenly between the prepared baking sheets in a single but slightly compacted layer (do not spread too thin if you want clusters).

Bake at 325°F (165°C) for 20 minutes, then rotate the pans front-to-back and swap top to bottom. Bake another 12–18 minutes until the granola is golden brown and fragrant. Watch carefully near the end to prevent burning—clusters will deepen in color as they finish.

Halfway through the second baking interval, gently press the granola with the back of a spatula to encourage larger clusters if desired. For crispier, loose granola, break it up with a spatula immediately after removing from the oven.

Remove both pans from the oven and let the granola cool completely on the pans (about 30–45 minutes). Cooling on the pan lets clusters set up; stirring while still warm will yield smaller pieces.

Once cool, transfer the granola to a large bowl and stir in the dried cranberries and orange zest (if using). Taste and adjust: add a pinch more salt if needed.

Store the granola in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Serve with yogurt and fresh fruit or with almond/soy milk (add 1.75 extra).