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Granola Recipe


Based on the “Housemade Granola” served at Huckleberry Café & Bakery.
By Zoe Nathan

Serves 4

There are a thousand variations of granola, so mix in anything you like when preparing it. Every house should have its own recipe — I like mine not to be too sweet, but if you like yours sweeter, add more honey to this recipe. If your family likes coconut, throw in sweetened toasted coconut.

For a chocolate granola, omit the cinnamon, add an additional 1/2 tsp salt, use only toasted almonds, and instead of dried fruit, toss in 3/4 cup (100g) chopped dark chocolate.

For a spiced granola, double the cinnamon, and add ¼ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves.

I always make sure we have a batch of granola around the house. My son takes it to the park, my husband takes it on runs, and I love it over ice cream.

Cooking Tools

1   dry measuring cup

1   wet measuring cup

1   measuring spoons

1   small saucepan

1   large mixing bowl

1   sheet tray



4 cup rolled oats, not quick cooking (200g)

1/2 cup unsalted butter, melted (110g)

1/2 cup honey (170g/120mL)

1 tsp kosher salt

1/8 tsp ground cinnamon (optional)

1 cup mixed dried fruit – whatever you fancy, sliced apricots, sour cherries,      cranberries, currants, raisins, or more  (170g)

1 cup mixed toasted nuts – whatever makes you happy: walnuts, almonds, pecans, pumpkin seeds, hazelnuts, pistachios, et cetera (150g)


Preparation Method


Preheat your oven to 325 degrees.

In a large bowl, toss oats, melted butter, honey, salt, and cinnamon together.

Spread out on a sheet tray and bake until golden, about 25 minutes.

Add the toasted nut mix and bake for an additional five minutes.

Once the mixture has cooled, add the dried fruit. Mix ingredients well, and serve.

This granola recipe was provided by Zoe Nathan owner of Huckleberry Cafe.


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