Camille Styles

From Camille's Kitchen


September 11th, 2017

I looove honey for its complex flavor and versatility – I add a spoonful to everything from my morning coffee to my favorite vegetarian chili. We use it daily at our house, so when the National Honey Board asked me to team up to create some ‘Golden Moments’ throughout the month of September for National Honey Month, I happily signed up.

*photos by Kate LeSueur

Honey Nut & Cinnamon Granola

gluten-free coconut pecan granola with yogurt & berries

Serves 4 cups of granola


  • 2 cups rolled oats (gluten-free)
  • 1 cup pecans, chopped
  • 1/3 cup pumpkin seeds
  • 2 tablespoons flaxmeal
  • 1/3 cup sunflower seeds
  • 1/3 cup coconut flakes
  • 1 teaspoon flaky sea salt
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 3/4 cup golden raisins or mulberries
  • 1 teaspoon of cinnamon
  • for serving: yogurt, berries, honey, coconut flakes


  1. Preheat oven to 275 degrees. In a large bowl, stir together all ingredients through the cinnamon. Use your hands to make sure everything is very well coated by the coconut oil and honey.
  2. Line a baking sheet with parchment paper, then spread the granola in an even layer.
  3. Bake for 1 hour and 15 minutes at 275, then raise  the temperature to 350 and bake another 15 minutes or until the granola is golden and toasted. Set aside to cool — it will get crispier as it cools.
  4. Serve with yogurt, fruit, and honey!

*The granola keeps well for at least a couple weeks in an airtight container, so you’ve always got a delicious breakfast at the ready on busy mornings. Phoebe and Henry love to eat bowls of it with milk, and it also adds great crunch to a bowl of plain oatmeal.

More “From Camille's Kitchen”

Show Comments +

  1. I made a similar recipe to this over the weekend in the slow cooker (with the lid cracked) and it was amazing! It didn’t have any coconut or coconut oil though, so I’m excited to give this one a shot.

Leave a Reply