Granola
This post may contain affiliate links. Read my full disclosure policy.
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.
You Might Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Ugh, I went to the store for the wheat germ and forgot to put it in the granola. It still turned out great! I used a half a cup of honey to cut down on sweetness and it was just right. Nearly burned it so heed the warning. Thanks Jenn!
Followed the recipe as written and all I can say is this is delicious and so much better than store-bought ~ thanks!!
This is so yummy!
I also cooked mine on a silpat , so had no problem of sticking. Will definitely make this again, and your suggestion of serving it over lightly sweetened Greek yogurt will be a hit! Thanks for this recipe!
Yep. I just happened to have most of the ingredients I assumed I’d need for homemade granola, so I checked out a few recipes and tried this one out.
I subbed a liquid raw sugar for the honey, left out the walnuts and sunflower seeds because I didn’t have them. Doubled the sesame seeds and went for it without doubling anything else.
I did bake at 300 for 20 minutes first (stirring at 12 min), then bumped up to 350 until it was all a beautiful, toasty brown. It’s delicious! The clusters stuck together just fine. It’s crunchy, toasty, sweet.
Thanks so much for sharing. I had no idea where to start, and this recipe seems forgiving enough to be flexible. I love it. I think I’ll make a ‘Pumpkin Spice’ version next!
I made this granola today for the 2nd time. I gave 1 star less for the following reason – The first time I made this I used aluminium foil and parchment to line the baking tray. This was a big mistake as the granola stuck to the paper. I had to throw away two-thirds of the granola.
Now when I made it for the 2nd time, I made sure to not use any lining, aluminum or parchment. Also after I removed the tray from the oven, I stirred the granola now and then until cool down. By doing so the granola did not get stuck.
This is a delicious granola recipe!
This granola is by far the best I have ever eaten. A warning, if you make this, your store-bought granola days are over. You won’t go back to that tasteless stuff. So good. Thanks again for a GREAT recipe
Hi I am super excited to try this recipe. I had a question….my dry/wet ratio does not include what fruits I add after baking right? Also the honey is sort of what makes it stick together?
Yes and yes. 🙂
Hope you enjoy!
Hello
Can you use quick oats for this recipe
Thanks
Nathalie b
Hi Nathalie, They’ll work but you’ll get a nicer texture with old-fashioned oats.
I have made this several times with great results – deliciously crunchy with perfect snacking texture. Today, however, I was working on auto-pilot while letting the 4-year old help and we dumped ALL the dry ingredients in, to include the dried fruit, prior to mixing in the oil and honey. Well, once it was cooking and I went to mix it, I could tell right away that it wasn’t going to crisp up like it usually does. It still tastes wonderful, but doesn’t have that great texture. The moisture from the dried fruit must be enough to create some steam in the oven. I mention this because I’ve seen a few comments that it won’t crisp, and this could be the reason. Perfect recipe, poor execution on my part 🙁
This recipe was delicious! I used chopped macadamia nuts, chopped peanuts, and chia seeds. While also using a mixture of honey and maple syrup. And golden raisins are more juicy so I use those too! But very delicious and can’t wait to keep adding random things. Served it with greek yogurt, raspberries, and lilikoi!
Another winner! I make this so much and just realized I’ve never reviewed it. I make the following small changes for our house:
– sub coconut oil for veg oil
– sub maple syrup for honey
– double the cinnamon
And then the rest is usually the recipe but I may up one ingredient if I’m out of another. I’ve added in at various times ground flax, chia seeds, hemp hearts, cashews, craisins, banana chips, dried apricots … sky’s the limit!