This Lil Piglet

Homemade Granola with Raw Honey



Our family eats a lot of granola. It wasn’t until recently when a friend of mine helped me make granola in my kitchen that I realized how easy it really was. I love that I can add only the best ingredients to my granola and avoid all the added sugars that come in boxed products, like our favourite Homemade Granola with Raw Honey made with honey from our bees.




It’s true, we’re beekeepers so we have access to fresh raw honey whenever we like but for those of you who don’t, I highly recommend seeking out a local beekeeper for your raw honey needs. Raw honey has many health benefits and is the best way to replace refined sugars in your recipes. Pair this granola with a tasty yogurt and fresh berries for a healthy and delicious breakfast or snack.


What are you favourite ways to eat granola?

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5.0 from 1 reviews
Homemade Granola with Raw Honey
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6 cups
  • 4 cups oats
  • 1 cup pumpkin seeds
  • 1 cup craisins
  • 1 cup raw honey
  • ½ cup sunflower seed butter
  • 1 tbsp vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Take ½ cup pumpkin seeds and pulsate in a food processor until finely chopped.
  3. In a large bowl pour the finely chopped seeds, raw honey, sunflower seed butter, vanilla and salt, mixing well.
  4. Add the remaining ingredients and mix well to evenly coat.
  5. Pour the mixture onto a parchment paper lined large baking pan and spread evenly.
  6. Bake on 350 for 5 minutes, removing to stir the mixture around to avoid burning. Return the mix to the oven for another 5 minutes.
  7. Remove from the oven, spread cooked granola in a thin layer onto a large piece of wax paper. Cool completely.
  8. Once cooled, break into clusters and store in an airtight container.


5 comments on “Homemade Granola with Raw Honey”

  1. This granola sounds really good! I’ll usually eat granola by the handful!

  2. We love granola! I am going to have to make up a batch of this and try it out. Looks easy to do.

  3. I’ve just made a big batch of granola using the best part of a jar of raw honey from a local neighbour. I’ve read somewhere that raw honey can be dangerous if consumed in large doses and lead to botulism. I’m now a bit worried about using the granola. Do you have any advice on this? Thanks. 

    • Hi Katherine. My apologies for not seeing this question sooner. To answer your concern, #1 botulism is rare from honey and this is usually in infants which is why it is not recommended to give honey to infants younger than 1 year. Regardless, the simple act of cooking will kill bacteria in the granola, if there was any.

      “Does cooking kill Cl. botulinum and its toxin?
      Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinum bacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures greater than 80°C.” Source ~

      Can bacteria grow in honey?
      “Most bacteria and other microbes cannot grow or reproduce in honey i.e. they are dormant and this is due to antibacterial activity of honey. Various bacteria have been inoculated into aseptically collected honey held at 20°C. The result showed loss of bacterial viability within 8–24 days.” Source ~

      I hope this helps.

  4. Thanks for sharing … But after baking the honey at 350 for 5-10 minutes, can you still consider it raw honey? Raw honey is a great health tonic, but cooked honey is the opposite … I’m not sure what the time/temperature threshold is, though, for honey to keep its “raw” status …

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