Little bites of honey nut granola, reminiscent of childhood cereals, made with healthy, real ingredients, perfect for yogurt topping and on the go snacks!

Summer splendor and warm weather breakfasts

We are counting the days down. We just have to get through 4.5 more days of school and we are free for carefree summer bliss for the next couple months! Warm, muggy summer mornings call for cool and quick loaded yogurt bowl breakfasts, and this breakfast bar yogurt concept has become a summer morning staple at least a couple times per week during the warm months of the year. We stir in all sorts of great add-ins, and granola just happens to be a favorite of the girls.

Gluten Free Honey Nut Granola

An old, childhood breakfast favorite with a real food twist

Oh come on 80’s and 90’s kids…you know what I’m talking about. The cold breakfast cereal that so many of us had in our bowls as little kids – Honey Nut Cheerios! While I didn’t set out for this granola to taste like a nostalgic cereal from my childhood, I was totally blasted to the past when I took the first bite. A cross between those honey sweetened O’s and another childhood favorite – Honey Bunches of Oats – these crispy little granola bits are certain to remind you of childhood.

Power packed ingredient line up!

While we love a good granola base focused on oats, I wanted to create something with a bit of diversity. Why, you ask? Well, beyond adding a super fun crispy crunch and amazing flavor, adding some different grains, nuts, and seeds in the mix also creates a breakfast platform that offers a variety of nutrients instead of just one or two. So let’s talk about these great, sometimes forgotten, players!

Buckwheat Groats

Buckwheat is a seed used in many Asian culture’s cuisines. If you have ever enjoyed soba noodles before, or one of my cherry buckwheat muffins, you’ll know that the nutty sweetness is irresistible, and as it lightly toasts in the oven for this granola, it crisps into that familiar “kasha” cereal like texture. Buckwheat has an impressive protein content for such a small seed, and since it also boasts fiber nutrition, it makes a really perfectly balanced superfood bursting with minerals, antioxidants, and vitamins. You can typically buy buckwheat groats in bulk at any health food store, or you can get organic buckwheat groats online. You can also buy sprouted buckwheat groats for even more optimized nutrition.


Millet originates in Chinese and African cuisine, seen most often in couscous dishes, as well as porridge dishes and breads. Millet contains prebiotic fiber, essential for feeding the good bacteria in your digestion. This sometimes forgotten super grain is a good source of magnesium and calcium as well as B vitamins and antioxidants. Millet is has a more mild nuttiness, and takes on the flavor of whatever you are using with it to cook in – in this case it gently crisps up in the granola and tastes of honey and nuts! You can pick up hulled millet in bulk at most health food stores, or you can buy hulled millet here online. I have never been able to find sprouted millet, but you can sprout it yourself if you wish.

The oats, nuts, & seeds

Of course we love the simple, and humble oat as well. Amazingly, these days you can find sprouted oats very easily – this is my favorite brand. Using sprouted oats optimizes nutrition and is easier on digestion, but if you can’t find sprouted oats, you can certainly use a regular rolled oats. For the nuts and the seeds, use what you have in the pantry, but I encourage you to step out of your comfort zone and change things up too! I found the buttery flavor of walnuts and classic almond flavor together give the granola the taste of the cereal that we all know and love really well. But I wanted to add in the sunflower seeds for some variety. I also made this once using Brazil nuts in place of the almonds and loved the outcome. If you are completely nut free, try pumpkin seeds, flax, and sunflower to change things up. There are so many to try in both the nut and seed family that you can really bring a variety of nutrients to your granola.

The process

While making your own granola may feel daunting, and look fancy, it is truly one of the easiest kitchen swaps you can make from buying store bought. Not only does it allow you to control the sugar content, it also allows you to use safer, healthier oils. Even many of the “healthy” looking granolas at the store are made with junky fats like canola, sunflower, and safflower oils. We use simple coconut oil in this recipe, but you could easily use olive oil, butter, or avocado oil. Simply toss the dry ingredients into a bowl with the melted fat and honey and it’s ready to go. Stir it around a few times and a half hour later you have granola for stashing away in the pantry. This recipe lasts my family of 5 a good couple of weeks or longer!

Can I skip the grains?

Sure! One of my favorite things about making granola is that it is super forgiving. If you need to be grain free for your household, you can swap the oats and millet for any combination of the following. (Buckwheat is technically a seed, and is not in the wheat family as it is not a grass. It is actually in the same family as rhubarb! Some in the paleo community consider it a pseudo-cereal, but I’ll leave whether you want to consider it a grain up to you! I go by what my family tolerates and feels good on, and we love buckwheat – if it doesn’t agree with you, by all means swap it out!)

  • Unsweetened shredded coconut, or coconut flakes
  • Almonds
  • Pecans
  • Pistachios
  • Brazil Nuts
  • Cashews
  • Sunflower seeds
  • Pumpkin seeds
  • Hemp
  • Flax seed (chia seeds are already in the recipe in a good amount — I wouldn’t add any more than what is already written)

LOVE the granola yogurt breakfast bar idea?!

Here are a few more granola recipes to try, to change things up a bit!

Gluten Free Honey Nut Granola

Renee Kohley – Raising Generation Nourished
5 from 15 votes



  • Pre-heat the oven to 325 degrees and set out 2 large sheet pans.
  • Put the oats, buckwheat groats, millet, nuts, seeds, and coconut sugar into a large mixing bowl, and set aside.
  • Melt the coconut oil in a small sauce pan, turn the heat off, and stir the honey to melt in. Add the extracts to the oil/honey and stir.
  • Add the melted coconut oil/honey mixture to your dry granola ingredients in the large mixing bowl, and stir to combine well.
  • Spread the granola mixture onto 2 large baking sheets and bake at 325 degrees for 10 minutes. Stir the mixture and return to the oven for another 10 minutes. Stir the mixture one more time and return to the oven for 10 more minutes. Remove the sheet trays from the oven and let it cool completely. It will crisp up as it cools. Store the cooled granola in an air tight container.
Tried this recipe?Let us know how it was!

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Recipe Rating


  1. 5 stars
    Love a yummy gluten free granola! I love a simple flavor like this one with just honey. I bet it’s amazing with almond milk!

  2. 5 stars
    Thanks for that link for hulled millet. I haven’t seen that before. We like to rotate in millet for porridge, and I’ve just soaked it, but I’ll try that product. Beautiful granola, and yay for summer!!! 🙂 🙂

  3. 5 stars
    Such a great granola recipe!! I love the addition of the hulled millet, adds such great texture!

  4. Hi Renee, my family LOVES this recipe. Even my mainstream mum snacks on it. Is there any way to make the recipe more like bark or a cookie where they can eat it on the go? Thank you for changing lives on the daily

    1. Hi Lauren! I use sprouted oats from One Degree, so they don’t need to be soaked, and I soak and dehydrate my nuts so they are already ready. But you could potentially soak them prior to baking – the baking time will be longer, and the mixture will need to be broken up a bit once it dries out. A dehydrator would work for soaking and drying them out as well.

  5. Hello, I tried your soaked quinoa and oat granola in your nourished beginnings cookbook. I love the idea of soaking the grains first to make them more digestible, but that batch turned out SO hard and almost too crunchy to eat. I omitted the quinoa the second time and tried again and it was still too crunchy. I notice you don’t soak these oats (I see you use sprouted). Should I abandon trying soaked oat granola if I don’t want to break my jaw??

  6. Hi Renee!
    Love your recipes!
    Just made this granola last night. I didn’t have buckwheat or millet.
    It came out really dark. Is is because my coconut sugar was a “brown coconut sugar” you think? It tastes great! Thank you!

    1. Hi Gen! Yes it could be – you mean your coconut sugar was a brown sugar-like coconut sugar? Meaning it had molasses added? It can get dark if it is cooked even a minute too long too, and if your oven runs slightly hotter than mine you may have to adjust that 10 minute increment of time to 8 or 9 minutes 🙂

  7. It was a brown coconut sugar. One to sub for brown sugar. I’m trying this week with regular coconut sugar!
    I haven’t found buckwheat groats yet nor millet but am working on it!

  8. Hi Renee
    I baked granola this morning and cooked it a few minutes 8 min each time and stirred it. It came out great! One pan is darker than the other! The one baked in the bar pan – stone- is lighter than the one in a baking sheet! Thank you!