Recipe: Kamahi honey granola

This granola recipe from Karly Polaschek of Greytown Honey replaces refined sugar with delicious kāmahi honey.

Karly Polaschek of Greytown Honey has been making this recipe for years. “It started with my brother-in-law playing in the kitchen surrounded by cookbooks for inspiration, and it’s ended in a pantry staple we all use.”


4 cups rolled oats
¾ cup wheat germ
¾ cup oat bran
½ cup sunflower seeds
1½ cups finely chopped nuts (mixed almonds, pecans, walnuts)
¾ teaspoon salt
¼ cup brown sugar
½ cup Greytown Honey Kāmahi Honey
½ cup rice bran oil
1½ teaspoons ground cinnamon
½ teaspoon vanilla
1 cup dried fruit (mixed goji and acai berries)


Heat oven to 165°C. Combine the oats, wheat germ, oat bran, seeds and nuts in a large bowl. In a saucepan over a medium heat, stir together the salt, brown sugar, honey, oil, cinnamon and vanilla until it comes to the boil. Pour this mixture over the dry ingredients and stir to coat.

Evenly spread the mixture evenly over two rimmed oven trays and bake until golden and crispy (about 20 minutes). Stir halfway through; and switch the trays around to get an even toasting and then again in the last five minutes. The granola will continue browning once it comes out of the oven and will dry as it cools. Once cooled, stir in the dry fruit and store in an airtight container.

Makes: about 9 cups


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