Cricket Granola

(Makes about 4 cups)


  • 3 cups rolled oats (not instant)
  • 3 tablespoons packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ⅓ cup honey
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup small-dice dried fruit
  • ½ cup Crispy Aketta Whole Crickets


Heat oven to 300°F and place a rack in the middle. Combine the oats, brown sugar, cinnamon, and salt in a large bowl, and set aside. In a small bowl, stir together the honey, oil, and vanilla. Pour the liquid mixture over the oats and mix until the oats are thoroughly coated. Spread the mixture into a thin, even layer onto a rimmed baking sheet. Bake for 15 minutes. Stir the oats to prevent sticking and then return the pan to the oven and bake until slightly golden brown, about 5-15 minutes more. Remove the sheet and allow to cool, making sure to stir every 5 minutes or so (the entire cooling process will take roughly 20 minutes). Add the fruit and crickets to the sheet and toss to combine. Store in the refrigerator for up to a week.

Credit: Amy Michaels