Homemade Granola
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If you’re a fan of big granola clusters (and who isn’t?!), this is the homemade granola recipe for you! It’s perfectly sweetened with maple syrup and uses only a handful of easy-to-find ingredients.
There’s something satisfying about making your own granola at home. Not only does it fill your kitchen with the most incredible warm, toasty aroma, but you also get complete control over the ingredients and sweetness level.
After years of disappointment with store-bought varieties that were either too sweet, too expensive, or mysteriously lacking those coveted crunchy clusters, we set out to make the perfect homemade granola recipe that delivers what we all want: those magnificent, crunchy granola clusters.
The secret to achieving those perfect clusters isn’t complicated, but it does require a few specific techniques. While most recipes have you stirring halfway through baking (which breaks up the potential clusters!), this method keeps everything intact. With just a few simple ingredients like oats, nuts, maple syrup, and the magic binding powers of egg whites and flax, we’ll show you how to make granola that forms those satisfying chunks that hold together in milk and make the perfect yogurt topping.
Whether you enjoy it for breakfast or as a quick energy-boosting snack, this clustery granola recipe will become your new pantry staple.
Ingredients
- Rolled oats: Choose old-fashioned rolled oats, not quick-cooking.
- Almonds: Start with slivers or slices, or use whole almonds and chop them up. Feel free to substitute with a different nut if you prefer. I use unroasted, unsalted almonds in this granola recipe.
- Coconut flakes: Use the thin shreds or the wide strips. Make sure they are unsweetened and not roasted.
- Cinnamon: Just a hint!
- Salt: Fine salt distributes better into the granola than kosher salt does.
- Maple syrup: This is this sweetener. You can sub with honey if you prefer. I like a less-sweet granola, but if you want it sweeter, feel free to add a touch more!
- Coconut oil: I like the subtle flavor of coconut oil in this recipe, but a neutral oil will work, too.
- Egg whites: The secret to making granola clumps that hold together! Save the yolk for another use, like scrambles or cookies.
- Ground flax: aka flaxseed meal. This also helps the clusters hold together. I tested with and without the flaxmeal, and it makes a noticeable difference. If you can’t find it at your grocery store, you can grind whole flax seeds in a small food processor or blender.
How to Make Granola—Step by Step
Start by preheating your oven to 275°F.
Next, separate the egg white and put it in a small mixing bowl. This is a good video of how to separate the eggs, but the basic method is to gently crack the egg; then, over a bowl, separate the shells while using one to cup the yolk. Transfer the yolk back and forth between the two shells, letting the white drip into the bowl. Then set the yolk aside for another use (perhaps a batch of these cookies, or it’s great to add into scrambles).
Use a whisk to beat the egg white until it gets a bit frothy, then set aside.
Add the rolled oats, ground flax, almonds, coconut, cinnamon, and salt to a large mixing bowl and stir to combine. Then add the oil, maple syrup, and egg whites and use a rubber spatula to thoroughly mix so everything is evenly coated.
Turn the mixture out onto a baking sheet that has been lined with parchment or a silicone mat (this recipe fits perfectly on a half-sized sheet). Use the spatula to spread it in an even layer, and then press down on it to compact the ingredients.
Bake the granola for about an hour, rotating the pan after the first 30 minutes so it browns evenly. Don’t stir it!
Take the granola out of the oven and let it cool completely before breaking it into clusters with your hands. Transfer it to an airtight container, and you’re done!
Tips
- Lining your baking sheet with parchment paper or a silicone baking mat not only makes cleanup easier, but it also makes it easier to lift the granola off the sheet when it’s done.
- Use your spatula to press down on the granola mixture before putting it in the oven.
- Don’t touch it until it’s completely cooled! I know a lot of granola recipes have you stir it halfway through, but the trick here is to let everything set completely before breaking it up into clumps.
Homemade Granola
Ingredients
Instructions
- Preheat oven to 275℉.
- Separate the egg whites and put them in a small mixing bowl (set the yolk aside for another use). Use a whisk to beat the whites until they get a bit frothy, then set aside.1 egg white
- Add the rolled oats, ground flax, almonds, coconut, cinnamon, and salt to a large mixing bowl and stir to combine. Then add the oil, maple syrup, and egg whites and use a rubber spatula to thoroughly mix so everything is evenly coated.3 cups oats, ½ cup ground flax, ½ cup sliced almonds, ½ cup coconut flakes, 1 teaspoon fine salt, ½ teaspoon cinnamon, ½ cup maple syrup, 2 tablespoons coconut oil, 1 egg white
- Turn the mixture out onto a baking sheet that has been lined with parchment or a silicone mat. Use the spatula to spread it in an even layer, and then press down on it to compact the ingredients.
- Bake the granola for about 60 minutes, rotating the pan after the first 30 minutes so it browns evenly. Don’t stir it!
- Take the granola out of the oven and let it cool completely before breaking it into clusters with your hands. Transfer to an airtight container.
Technique adapted from Smitten Kitchen.
This is an amazing recipe! Will become a daily recipe!
So glad to hear you enjoyed it!