Granola, Honey


  • 3 cups old-fashioned rolled oats (such as Bob’s Red Mill Gluten-Free Oats)
  • 1/2 cup unsweetened coconut flakes (optional)
  • 1/4 cup honey
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract (optional)
  • 3/4 teaspoon ground cinnamon (optional)


Preheat oven to 325 degrees F (165 degrees C).

Spread oats and coconut flakes onto a rimmed baking sheet.

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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 waxed 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.