There’s no wrong way to enjoy a homemade batch of granola.

Honey Nut Granola Breakfast Bowls

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 25 minutes  |  Serves: 7.5 cups



  • 3 cups old fashioned rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1 cup pecans, roughly chopped
  • 1/2 cup almonds, roughly chopped
  • 1/2 cup flaxseeds
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup honey
  • 2 teaspoons pure vanilla extract
  • 1/3 cup extra virgin olive oil
  • 5 large Medjool dates, pitted and chopped


  • Full fat yogurt
  • fresh or frozen fruit of choice
  • chopped banana
  • drizzle of honey or maple syrup
  • pinch of cinnamon


  1. Preheat the oven to 350F.  Line two baking sheets with parchment paper and set aside.
  2. In a large bowl mix the oats, nuts, seeds, salt and spices.
  3. In a small saucepan gently heat the honey, vanilla and olive oil until the mixture is easily pourable. Don’t bring the mixture to a boil, just a low heat! Pour the honey/oil mixture over the oat mixture and stir until well incorporated. Spread the granola onto two baking sheets and bake in the oven until golden brown, about 20-25 minutes. During the last few minutes of baking remove the pans and stir in the chopped dates. Return the granola to the oven and cook for an additional 2-3 minutes.
  4. Enjoy the granola with yogurt, fruit, a drizzle of maple syrup or honey and a sprinkle of cinnamon.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Store granola in an airtight container at room temperature for up to 7 days

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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