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The Barefoot Contessa's granola


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the rolled oats with the almonds and coconut flakes.
  • In another bowl, whisk together the oil and melted honey. Then pour over the oat mixture and stir well until well coated.
  • Transfer the mixture to a baking sheet (or tray) and cook in the oven for about 45 mins until golden brown, stirring occasionally.
  • At the same time, separately toast the cashews.
  • Remove both trays from the oven and set aside to cool, stirring the oats every now and again.
  • Transfer the oat mixture to a large bowl with the cashews, cranberries, apricots and figs. Mix until well combined and taste for seasoning.
  • Serve in individual bowls with a good dollop of yoghurt on top and a little extra honey, if you like.
  • from Ina Garten, American caterer


  • 410 gm rolled oats (not instant)
  • 240 gm flaked almonds
  • 110 gm coconut flakes
  • 150 ml vegetable oil
  • 160 gm honey, melted
  • 140 gm raw cashews
  • 110 gm dried cranberries
  • 230 gm dried apricots, diced
  • 150 gm dried figs, diced
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm