Milk & Local Honey Granola Recipe

Preheat and prepare

Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl combine the rolled oats, chopped almonds, chopped walnuts, coconut flakes (if using), flaxseed meal or chia seeds, salt, and ground cinnamon. Stir until evenly distributed.

In a small saucepan over low heat (or in a microwave-safe bowl), warm the local honey, milk, and oil together just until the mixture is fluid and easy to whisk (do not boil). Remove from heat and whisk in the vanilla extract.

Pour the warm honey-milk mixture over the dry oat mixture. Use a rubber spatula or wooden spoon to mix thoroughly, ensuring all oats and nuts are coated. The mixture should be sticky but not soupy.

Spread the coated granola mixture in an even layer on the prepared baking sheet, pressing lightly with the back of the spatula to create some clumps if you prefer chunkier granola.

Bake in the preheated oven for 18–25 minutes, stirring gently once halfway through (at about 10–12 minutes) to promote even browning. For chunkier clusters, avoid stirring too vigorously. Watch closely the last 5 minutes to prevent burning. The granola should be golden brown and fragrant.

Remove the baking sheet from the oven and, if you want larger clusters, press the granola lightly with a spatula while still warm. Let the granola cool completely on the sheet (30–45 minutes). It will crisp up as it cools.

Once the granola is completely cool, break it into clusters and transfer to a large bowl or airtight container.

Stir in the dried blueberries and dried strawberries until evenly distributed. If using a very sticky granola or to add extra shine, drizzle 1 tablespoon of fine honey over the cooled granola and toss lightly.

To serve (milk & local honey granola with fresh berries): place 3/4 to 1 cup of granola in a bowl, add 1/3 cup milk (or more to preference), and top with 2 tablespoons fresh blueberries and 3–4 quartered fresh strawberry pieces. Drizzle additional honey to taste if desired.

Store leftover granola in an airtight container at room temperature for up to 2 weeks (longer if refrigerated). Keep fresh cut fruit refrigerated separately and add just before serving.