Granola – Once Upon a Chef

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Say goodbye to store-bought granola—this homemade version full of crunchy clusters will spoil you for anything else!

granola on baking sheet

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 original recipe lose its crispness—and now it’s the only way I make granola. 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. Sweeten to taste with 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. Whether you’re snacking straight from the jar or sprinkling it over Greek yogurt for a wholesome breakfast, this granola satisfies. It also makes a lovely homemade gift for the holidays.

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. The key is to stir the granola just once halfway through baking, then press it into a compact layer and leave it to bake undisturbed. When it cools, you’ll find it has set into a solid “sheet,” ready to be broken into clusters of any size.

What You’ll Need To Make Granola

granola ingredients

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.

oil, maple syrup, brown sugar, egg white, vanilla, cinnamon, and salt in bowl

Whisk to combine.

wet ingredients whisked in bowl

Add the oats, nuts, seeds, and shredded coconut (if using).

oats, nuts, seeds, and shredded coconut added to wet ingredients in bowl

Spread the mixture into an even layer on the prepared baking sheet.

mixture spread into an even layer on the prepared baking sheet

Bake for 15 minutes, then remove the pan from the oven and using a rubber spatula, press the granola down into a compact layer covering the whole baking sheet. Bake, without stirring, for about 20 minutes more, or until golden.

baked golden granola

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.

How To Store Granola

Store in an airtight container at room temperature for up to 10 days weeks, or freeze for up to 3 months (thaw overnight on the counter before using).

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granola clusters on baking sheet

Note: This recipe was improved and updated in December 2023. Find the original recipe here.

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 coconut, optional
  • ½ cup dried fruit (such as raisins, cranberries, and/or dried blueberries), optional

Instructions

  1. Preheat the oven to 300°F and set a rack in the middle position. Line a rimmed baking sheet with parchment paper.
  2. 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).
  3. Spread the mixture into an even layer on the prepared baking sheet. Bake for 15 minutes, then remove the pan from the oven and using a rubber spatula, press the granola down into a compact layer covering the whole baking sheet. Bake, without stirring, for about 20 minutes more, or until golden.
  4. 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.
  5. 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 Edamam

  • 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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