Gordon Ramsay Granola Recipe

The first time I screwed this up, I thought I was making bird food.

I dumped oats, cheap honey, and whatever nuts I had into a tray, threw it in the oven, and hoped for the best. What I got? Burnt edges, raw centers, and granola that tasted like stale cardboard trail mix.

Then I looked into how Gordon does it. And it clicked: granola isn’t just a mix—it’s a system. Ramsay’s version nails control: flavor, texture, and crunch, all with pantry ingredients you already have.

This isn’t a sweet bomb or a health-nut slog. It’s balanced, toasted, and ridiculously flexible. Here’s how to master it.

Why This Works (And Where Most Go Wrong

Most home granola ends up soggy or scorched. That’s because people forget granola is baked caramel. You need precision:

• Honey isn’t just flavor—it’s glue. Ramsay warms it with vanilla to create a binder that coats every flake.
• Stirring isn’t optional. No stirring = uneven toasting = burnt edges and raw centers.
• Dried fruit goes in after baking. Otherwise it hardens or burns. Simple but crucial.
• Puffed rice? It’s a cheat code. Adds airiness and crunch without heaviness.

Gordon’s version respects timing, layering, and actual flavor. It’s not just “healthy,” it’s balanced.

Ingredients That Actually Matter

• Honey (200g) – This isn’t background sweet. It’s your binder, caramelizer, and flavor driver. Use good floral honey—not corn syrup trash.
• Vanilla Extract (1 tsp) – Rounds off the sweetness, balances nutty flavors.
• Rolled Oats (300g) – Go for old-fashioned, not instant. Instant oats go mushy.
• Puffed Rice (100g) – Ramsay’s trick for lightness. Don’t skip it.
• Natural Almonds (100g) – Raw, unroasted. Roasted burn fast in the oven.
• Pumpkin Seeds + Sunflower Seeds (75g each) – Bring crunch and oil; toast up beautifully.
• Linseeds (50g) – Texture contrast and subtle earthiness.
• Raisins + Cranberries (50g each) – Sweet chew, added post-bake so they stay juicy.

What I screwed up early: I used roasted almonds and sweetened puffed rice cereal. Both scorched or clumped into sugary messes.

How To Make Gordon Ramsay Granola

Preheat your oven to 180°C (350°F). Line a large baking tray with parchment.

1. Warm the Binder
In a small saucepan (or microwave-safe bowl), gently heat the honey and vanilla extract until thin and pourable. Don’t boil it—just melt it together.

2. Build the Dry Base
In a large bowl, mix the oats, puffed rice, almonds, pumpkin seeds, sunflower seeds, and linseeds. Use your hands or a spatula—make sure it’s well combined.

3. Combine + Coat
Pour the warm honey mixture over the dry ingredients. Mix thoroughly so every piece is lightly coated. If it looks patchy, you didn’t mix enough.

4. Spread + Bake
Dump it onto your tray and spread it thin. Aim for a single, even layer. Bake for 25–30 minutes, stirring every 10 minutes. You’re looking for golden brown, not deep brown.

5. Add the Fruit
As soon as it comes out, stir in raisins and cranberries while the mix is still warm. They’ll soften just enough without turning leathery.

6. Cool + Store
Let it cool completely. It crisps as it cools—don’t rush this. Store in an airtight container for up to 2 weeks.

What Gordon Ramsay Says About This Dish

“Granola doesn’t have to be boring or too sweet—it should feel nourishing and taste great.”
— from Ultimate Home Cooking

He focuses on balance: not loading it with sugar, making it feel light, and making sure it toasts evenly.

“The key is to stir it—granola can catch so quickly.”
— Gordon Ramsay’s Home Comforts

Truth. The first time I skipped stirring, I burned half the tray.

“It’s about texture. You want crunch, chew, and lightness.”
When I tested with just oats and nuts? Too dense. The puffed rice fixes that.

What I Got Wrong (And How I Fixed It)

• Didn’t stir while baking. Top toasted, bottom soggy. Now I set a timer every 10 minutes.
• Used roasted nuts. They burned fast. Raw nuts toast better in the oven.
• Used cheap syrup. Didn’t coat properly, flavor was flat. Switched to local wildflower honey—game changer.
• Overbaked. Thought darker meant crispier. Wrong. It keeps cooking slightly as it cools.

Variations That Actually Hold Up

Want Less Sugar? Cut honey to 150g and add 2 tbsp neutral oil to help it bind.

Nut-Free? Sub pumpkin and sunflower seeds for more puffed rice and oats. It’ll still hold.

Spiced Version? Add 1 tsp cinnamon or cardamom to the dry mix before baking. Totally works.

Chocolate Lovers: Toss in 50g chopped dark chocolate once it’s cooled. Not before—it’ll melt and coat everything.

Pro Tips That Change The Game

• Use a rimmed tray. Flat trays spill. Rimmed = even spread and easier stirring.
• Want clusters? Don’t stir the last 10 mins. Let it cool undisturbed.
• Add a pinch of salt. Not in the original, but a tiny pinch wakes everything up.
• Want it crispier? Lower the oven to 160°C (320°F) and bake 5–10 minutes longer.

Storage + Leftover Moves

• Storage: Airtight jar or container, room temp, up to 2 weeks.
• Freezing: Yes. Ziplock bags, remove air. Keeps 2 months.
• Reheat Crunch: 5 minutes at 160°C (320°F) on a tray if it softens.
• Leftover Magic: Sprinkle on yogurt, fold into pancakes, or mix into banana bread batter.

FAQs – Granola Search Intent, Covered

Q: Can I use maple syrup instead of honey?
Yes, but it’s thinner—add a tablespoon of neutral oil to help it bind.

Q: Why is mine not crunchy?
You probably underbaked or didn’t let it cool completely. Heat sets the texture, cooling locks it in.

Q: Can I skip puffed rice?
Technically, yes—but you’ll lose lightness. Sub with crushed cornflakes or extra oats in a pinch.

Q: What kind of oats does Gordon use?
Rolled, not instant. Instant = mush. Steel-cut = too hard.

Q: Is this gluten-free?
If you use certified gluten-free oats and puffed rice, yes.

Try More Recipes:

• Gordon Ramsay Quiche Lorraine Recipe
• Gordon Ramsay Frittata Sausage Recipe
• Gordon Ramsay Baked Porridge Recipe 
• Gordon Ramsay Breakfast Casserole Recipe