According to the authors of “The Hundred-Acre Wood Cookbook,” Winnie the Pooh designed this recipe for the sweet Piglet, noting that “the flavorful assortment of nuts and seeds can save Piglet the worry of foraging for the day’s haycorns.”
For us humans, they say, the interplay of the sweet and salty elements reminds us of special friends who provide balance in our lives. And of course, we had to feature at least one recipe using Winnie the Pooh’s “hunny pot.”
Honey Nut Granola
Yield: 8 cups
INGREDIENTS
- 4 tablespoons unsalted butter
- ½ cup honey
- ⅓ cup packed dark brown sugar
- ¼ teaspoon kosher salt
- 2½ cups old-fashioned oats
- 1 cup pecans
- 1 cup pumpkin seeds
- ½ cup sunflower seeds
- ¾ cup dried apricots
DIRECTIONS
Heat the oven to 350 degrees.
Line a sheet pan with parchment paper or a silicone mat and set aside.
In a medium saucepan over medium heat, melt the butter. Add the honey, sugar and salt and cook, stirring occasionally, until the sugar dissolves.
Meanwhile, in a large bowl, mix the oats, pecans, pumpkin seeds and sunflower seeds. Add the honey mixture to the oat mixture and mix well to coat evenly.
Spread the granola in a single layer on the sheet pan. Bake, stirring every 10 minutes, until the granola is golden brown, 20 to 25 minutes.
Let the granola cool. Break it into clusters and stir in the apricots.
— Recipe reprinted with permission from “Winnie the Pooh: The Hundred-Acre Wood Cookbook” by James Asmus, Vivian Jao and Liz Tarpy. © 2026 Disney. Based on the Winnie-the-Pooh works by A.A. Milne and E.H. Shepard. Published by Insight Editions. Photography by Ken Waterbury.
