Granola
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Say goodbye to store-bought granola—this homemade version full of crunchy clusters will spoil you for anything else!
Think of this granola not just as a recipe, but as your go-to, foolproof technique for creating the crunchiest, cluster-packed granola ever. I developed this recipe to counteract humidity that was making my bed and breakfast granola lose its crispness—and now it’s the only way I make it (though many readers have shared that they love the B&B version too). It’s wonderfully adaptable: Start with old-fashioned rolled oats, and then mix in your choice of nuts and seeds for texture and healthy fats. For sweetness, add brown sugar, maple syrup, or honey. Bake this mix to golden perfection and then toss in a handful of your favorite dried fruit once it’s cooled.
The secret to those delightfully crunchy, clusters? A single egg white. This ingredient is a game-changer, binding everything together to create those satisfying clusters while reducing the overall fat content by cutting down on the amount of oil. As the granola bakes, the egg white proteins firm up, acting like a natural glue that holds the oats and nuts together.
Table of Contents
“I have been looking for a homemade granola that checks all the boxes, and THIS one here is IT!”
What You’ll Need To Make Granola
- Vegetable oil or melted coconut oil: Provides moisture and helps bind the ingredients.
- Maple syrup (or honey) and light brown sugar: Adds sweetness and enhances flavor.
- Egg white: Helps create crunchy clusters.
- Vanilla extract, cinnamon, salt: Provides flavor and seasoning to the granola.
- Old-fashioned rolled oats: The base ingredient, providing bulk and texture.
- Nuts of your choice (such as almonds, walnuts, and/or pecans): Adds crunch and nutty flavor.
- Seeds (such as sunflower seeds and/or pumpkin seeds): Adds additional texture, crunch, and nutrition.
- Shredded sweetened or unsweetened coconut: Adds a delightful tropical flavor and texture (optional).
- Dried fruit (such as raisins, cranberries, and/or dried blueberries): Offers a sweet and chewy contrast to the crunchy granola (optional).
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 300°F and set a rack in the middle position. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oil, maple syrup, brown sugar, egg white, vanilla, cinnamon, and salt.
Whisk to combine.
Add the oats, nuts, seeds, and shredded coconut (if using).
Spread the mixture into an even layer on the prepared baking sheet.
Bake for 15 minutes, then remove from the oven. Stir the mixture with a rubber spatula and press into an even, compact layer on the baking sheet. Return to the oven and bake for another 15 to 20 minutes, or until golden, without stirring.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools. Once cooled, break into clusters and add the dried fruit.
Frequently Asked Questions
It’s fine to reduce the sweeteners slightly, but keep in mind that it will affect the overall balance of flavors.
Absolutely! One of the great advantages of making granola at home is the flexibility to customize it to your preferences. You can adjust the types and quantities of nuts, seeds, dried fruits, sweeteners, and spices to create your perfect blend.
Granola can be stored in an airtight container at room temperature for up to 10 days.
Yes, the granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before enjoying.
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Granola
Say goodbye to store-bought granola—this homemade version full of crunchy clusters will spoil you for anything else!
Ingredients
- ⅓ cup vegetable oil or melted coconut oil
- ¼ cup maple syrup (or honey)
- ¼ cup (packed) light brown sugar
- 1 large egg white
- ¾ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1¼ cup nuts of your choice (such as almonds, walnuts, and/or pecans), roughly chopped
- ¼ cup seeds (such as sunflower seeds and/or pumpkin seeds, or replace with more nuts)
- ½ cup shredded sweetened or unsweetened coconut, optional
- ½ cup dried fruit (such as raisins, cranberries, and/or dried blueberries), optional
Instructions
- Preheat the oven to 300°F and set a rack in the middle position. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the oil, maple syrup, brown sugar, egg white, vanilla, cinnamon, and salt. Add the oats, nuts, seeds, and shredded coconut (if using).
- Spread the mixture into an even layer on the prepared baking sheet. Bake for 15 minutes, then remove from the oven. Stir the mixture with a rubber spatula, and then press into an even, compact layer on the baking sheet. Return to the oven and bake for another 15 to 20 minutes, or until golden, without stirring.
- Remove from the oven and allow the granola to cool completely on the baking sheet. It will become crunchier as it cools. Once cooled, break the granola into clusters of your desired size and add the dried fruit. Store the granola in an airtight container at room temperature for about 10 days, or freeze for longer storage.
- Freezer-Friendly Instructions: This granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before using.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 cup
- Calories: 353
- Fat: 23 g
- Saturated fat: 4 g
- Carbohydrates: 36 g
- Sugar: 15 g
- Fiber: 5 g
- Protein: 6 g
- Sodium: 179 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this granola yesterday and it is delicious!!! Packed with flavor and crunchiness. Thank you Jenn!
Just made it! Trying to let it cool but can’t stop nibbling! So easy and so good. I followed your recipe exactly; turned out perfectly.
Hi, I’m thinking of trying this recipe but can you clarify, after you put the dried fruits, do you put the tray into the oven again? Or just mix and let it cool?
If I want to add chocolate chips when would you suggest putting them in?
Thanks for all the amazing recipes!
Hi Kay, once you add the dried fruit, you do not need to put the tray back into the oven. And I would add the chocolate chips a minute or so after you add the dried fruit. That will allow the mixture to cool just a little bit so they don’t completely melt. Hope that helps and that you enjoy!
The tip to press and cool makes all the difference- as always, your attention to detail and technique is so helpful!
I made this granola for the first time this weekend – easy, delicious, and so hard to stop eating! My 20-month-old nephew kept wanting to go back for just a bit more. 😉 I think it’s great, too, for the young moms I know, who are expecting or nursing a baby and need a quick and tasty “pick me up” snack.
This is a great recipe. I had a glut of butter so I used it instead of the oil. I used maple syrup and threw in about 1/2 cup of treacle sugar as both were on my counter after making banana bread. Of course I melted the butter, sugar and syrup together first. It’s really good – but I do keep it refrigerated so that the butter doesn’t go rancid (not that it lasts that long). Have also started to make my own plain yoghurt in my InstantPot and the combo of the yoghurt and the granola is just amazing!
I’ve been making this Granola almost exactly as written about once a month for a long time. I always add 1 generous tsp. vanilla. LOVE it and so does everyone I gift it to! THANK YOU for another fool proof recipe!
Emily, I have substituted flax seed meal for the wheat germ with great results. I’ve also tried the recipe with maple syrup and found I didn’t get the clusters, it was much crumblier. I actually like using half maple syrup and half honey – you might try that.
(p.s. I have made other versions of granola and this is our favorite)
Pam
Excellent idea adding vanilla! Will do the same next time! Thanks;)
Oh wow, this is good! Thank you Jenn!
What is the serving size for 530 calories?
Hi Jay, I’d guesstimate a serving would be about 3/4 cup.
Hi Jenn, if I only have one cup of nuts and no dried fruit could I add more oatmeal and would the other ratios be right? I’d love to make it but my kid isn’t into lots of nuts or dried fruit.
Thanks!
Yes, Rosalee, as long as you keep the wet to dry ratios the same, this is pretty flexible. Hope you enjoy!