Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Honey Granola Tested Recipe

Printer Friendly Page

Honey Granola Recipe

Bright green in color, Rose Carrarini's cookbook 'Breakfast Lunch Tea' stands out on my bookshelf. This book pays a lot of attention to design; from the paper which is thick and ivory colored, to the easy to read black print, to the pictures (and there are lots) that have a lovely old world feel to them. The recipe selection (about 100 in all) will definitely entice you to get into the kitchen. As the title of this book suggests, there are both sweet and savory recipes for breakfast, lunch and tea. In fact, the recipes are all used in Rose Carrarini's bakery (called Rose Bakery) located in Paris France.


One adapted recipe that has become my family's favorite is her Honey Granola. It contains a mixture of old fashioned rolled oats, whole almonds, wheat germ, and seeds (pumpkin, sunflower, and sesame) that are all coated in a sweet mixture of honey, brown sugar, oil, ground cinnamon, and vanilla. Once the honey granola is spread on a large baking sheet, it is baked in a moderate oven until golden brown. In her head note, Rose tells us to turn the granola frequently so it browns evenly and to watch it carefully towards the end of baking, as it burns quite easily. It is also important to cool the granola completely before storing in an airtight container as you do not want it to lose its wonderful crispy texture.

You can eat this honey granola as you would any other cereal; with milk. Or you can add some dried fruit and eat it as a healthy snack. I like to make a double batch as it will keep for several months if stored in an airtight container in the refrigerator.

Related Recipes You May Like


Homemade Granola

Granola Trifles

Granola Bars

Apple Crisp

Smore Granola Bars

Honey Granola Recipe: Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt. 

In a small saucepan, stirring constantly, bring just to a boil the water, oil, honey, brown sugar, and vanilla extract. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 25 - 40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Serve with dried or fresh fruit and milk.

Makes about 5 cups.


Carrarini, Rose. 'Breakfast Lunch Tea'. Phaidon Press Limited. New York: 2006,

Chase, Sarah Leah. 'Open House Cookbook'. Workman Publishing. New York: 1987.

Cunningham, Marion. 'The Breakfast Book'. Wings Books. New York:  1987.

Goodman, Myra. 'Food to Live By'. Workman Publishing Company, Inc. New York: 2006.

Honey Granola Recipe:

3 cups (300 grams) old-fashioned rolled oats (not instant)

1/2 cup (75 grams) whole raw almonds

1/2 cup (45 grams) raw sunflower seeds

1/2 cup (45 grams) raw pumpkin seeds

1/4 cup (30 grams) sesame seeds

1/2 tablespoon (5 grams) wheat germ (optional)

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup (60 ml) water

1/4 cup (60 ml) canola oil

1/2 cup (120 ml) honey

2 tablespoons (25 grams) light brown sugar

1/2 teaspoon pure vanilla extract

1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)







New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC