#14 Pai’s Granola Recipe

Hi there! Today I mBakinga Pai’s Granola recipe.

Why I tried this recipe

I have been wanting to try making my own granola for some time. I find those in the supermarkets or restaurants rather expensive and am convinced that you would probably be paying more for the packaging than for the granola itself.

Granola, yogurt, fruit.
Granola, yogurt, fruit. Image credit: Arnold Gatilao, Wikimedia.

When I stumbled upon Pai’s Granola recipe from her Hot Thai Kitchen YouTube channel, I knew I had to try it. She made it look so simple in her video. And the end result looked delicious!

Experiences from trying Pai's Granola Recipe

I loved her video recipe for the granola. Her tip for measuring out the oil before the honey was really helpful. I definitely had a easier time measuring out the honey thanks to it.

Fortunately, her recipe was easy to halve as I did not intend to make such a big batch of granola at one time.

I did not have many dry mix ins to add to my granola. As such, I just stuck to using pumpkin seeds and walnuts as my mix ins. I also omitted the ground cinnamon as my family members do not usually fancy the taste of cinnamon too much.

Overall thoughts about Pai's Granola Recipe

Pai’s Granola recipe was really quick to put together. Heating the sugars and oil was easy as it was only to ensure the sugar was mostly dissolved. Also, there was no need to worry about over-mixing the granola as the oats do not contain gluten like flour. There would not be a chance to overdevelop any gluten strands. Using good quality honey would be important in this recipe since it is used in quite a large amount. 

As such, I would rate Pai’s Granola recipe as follows:
(1 being the poor, and 5 being the best)

Ease to make

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Pai's Granola Recipe

I halved the quantities in the original recipe and swapped out some of the mix ins with what I had on hand.
Course Breakfast, Snack
Cuisine American
Keyword Granola, Oats, Pumpkin Seeds, Walnut
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • Baking tray


  • 250 g rolled oats 2 3/4 cups
  • Pinch of fine salt
  • 30 g fine sugar 2 tbsp
  • 1 tsp treacle
  • 85 g honey 1/4 cup
  • 1 tsp vanilla essence
  • 100 g pumpkin seeds about 1 cup
  • 150 g walnut pieces about 1 1/4 cup


  • Preheat the oven to 160°C. Line a baking tray with parchment paper.
  • In a large bowl, whisk together the rolled oats and fine salt.
  • Measure out the fine sugar, oil, molasses and honey into a saucepan. Measuring out the wet ingredients in this order helps the molasses and honey to slide out more easily from the measuring cup. Bring this mixture to a boil to dissolve the sugar.
  • Pour sugar honey mixture over the oats and add the vanilla essence. Stir the mixture well until all the oats are well coated in the honey.
  • Transfer the oats to the prepared baking tray and spread it out into one even layer. Bake it for 10 minutes. Take the pan out and stir in the pumpkin seeds and walnuts and return it to the oven to bake for another 10 minutes until the oats are slightly darker in colour. You may need to bake for a few more minutes if it’s not quite browned yet. Once cooled, it should be crispy. Store in an airtight container.


The original recipe can be found on HotThaiKitchen's website here.
You may swap out the nuts and dry fruit mix as you wish. As long as the total weight of dry mix ins used is almost equal to the weight of oats used, the proportions of the wet ingredients used would not need to be changed.