Name: Homemade Granola
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 egg white; 1/2 cup avocado oil; 1 tsp pure vanilla extract; 1/2 tsp pure almond extract; 1/2 cup pure maple syrup; 3 cups gluten-free rolled oats; 1/2 cup raw walnuts; 1/2 cup raw almonds or sliced almonds or pecans; 1/2 cup raw pumpkin seeds; 1/2 cup unsweetened shredded coconut; 1 cup dried fruit; 2 tsp ground cinnamon; 1/2 tsp sea salt

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Homemade granola is a delightful blend of wholesome ingredients, perfect for breakfast or a quick snack. The crunchy texture, coupled with a mosaic of nuts, seeds, and dried fruits, provides an irresistible energy boost. Each bite is packed with flavor, and you can easily customize it to fit your preferences. Unlike store-bought versions, this homemade granola contains no preservatives or artificial flavors—just good, honest food you can feel great about eating.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Granola Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Homemade Granola

I first whipped up this granola in a rush one busy morning, realizing I was out of my usual grocery store stash. To my surprise, it quickly became a staple in my household. Friends and family rave about it, often asking for the recipe. Not only can you tailor it to your taste, but it’s also budget-friendly and easy to prepare. I invite you to discover this wonderfully satisfying treat that promises to brighten your mornings!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 50 minutes of bake time, you’ll have a healthy breakfast ready in no time.
Irresistible Flavor: The blend of warm cinnamon and nuts creates a mouthwatering flavor that’s hard to resist.
Eye-Catching Appeal: The golden clusters and vibrant mix of ingredients make it visually stunning.
Flexible Serving: Enjoy it as a cereal, a yogurt topping, or even a snack on the go.
Diet-Friendly Options: Easily made vegan by using a flax “egg” and gluten-free with certified oats.

Ingredients You’ll Need

1 egg white: This adds a lovely crunch and helps bind the granola together. For a vegan version, substitute with a flax “egg” by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit to thicken.
1/2 cup avocado oil: Provides healthy fats and moisture. You can substitute with coconut oil for a different flavor.
1 tsp pure vanilla extract: Enhances overall flavor, offering a sweet, aromatic touch.
1/2 tsp pure almond extract: Adds a hint of nuttiness—totally optional, but deliciously complements the other flavors.
1/2 cup pure maple syrup: A natural sweetener that gives the granola a lovely caramel-like quality. Honey is a suitable alternative if you aren’t vegan.
3 cups gluten-free rolled oats: The base of your granola! Be sure they’re certified gluten-free if needed, or use regular rolled oats if you prefer.
1/2 cup raw walnuts: They provide a nice crunch and a good dose of omega-3s. Feel free to swap with pecans or other nuts you love.
1/2 cup raw almonds or sliced almonds or pecans: Adds flavor and texture. Choose based on your preference.
1/2 cup raw pumpkin seeds: Great source of protein and healthy fats, adding a lovely crunch.
1/2 cup unsweetened shredded coconut: Packs in some sweetness and chewiness; for a variation, try using coconut chips.
1 cup dried fruit: Think raisins, cranberries, or cherries. This gives a chewy contrast to the crunchy textures—mix and match to suit your taste!
2 tsp ground cinnamon: A warm spice that elevates the flavor profile of the granola.
1/2 tsp sea salt: Balances the sweetness and enhances all the flavors.

How to Make Homemade Granola Recipe

Preheat the oven: Start by setting your oven to 325 degrees Fahrenheit. This temperature is key for evenly toasting the granola.

Whisk the egg white: In a bowl, whisk 1 egg white until it becomes frothy. This helps the granola clump together. If you’re opting for the vegan version, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water in a small bowl. Let it sit for about 10 minutes until it has a gooey texture.

Chop the nuts: Place the 1/2 cup raw walnuts and 1/2 cup raw almonds in a food processor. Pulse a few times; you want them coarsely chopped, not pulverized. Alternatively, you can chop them with a knife, being careful to keep the pieces even.

Mix dry ingredients: In a large mixing bowl, combine the chopped nuts, 3 cups gluten-free rolled oats, 1/2 cup raw pumpkin seeds, 1/2 cup unsweetened shredded coconut, 2 tsp ground cinnamon, and 1/2 tsp sea salt. Stir well until all the components are well integrated.

Combine wet ingredients: In another bowl, whisk together 1/2 cup avocado oil, 1/2 cup pure maple syrup, 1 tsp pure vanilla extract, and 1/2 tsp pure almond extract. Once mixed, add the whipped egg white or flax egg and stir thoroughly.

Combine mixtures: Pour the wet mixture over the dry ingredients in the large bowl. Stir until everything is well coated.

Spread and press: Transfer the mixture onto your lined baking sheet. Use your hands to press the granola into an even layer. This step will encourage those desirable clusters to form!

Bake: Place the baking sheet on the center rack of the preheated oven and bake for 35 to 45 minutes. You’ll know it’s ready when the edges turn golden brown and it smells divine.

Cool and mix in dried fruit: Once out of the oven, let your granola cool for about an hour to firm up. Once cooled, stir in 1 cup of your choice of dried fruit—this is where you can really get creative!

Store: Transfer your homemade granola to a large zip lock bag or a jar with an airtight lid. It will stay fresh at room temperature for up to 10 days.

Storing & Reheating

Keep your homemade granola in an airtight container at room temperature for up to 10 days. If you want to enjoy it longer, consider refrigerating it for up to two weeks or freezing it for up to three months. To refresh frozen granola, just let it thaw at room temperature, or pop it in a preheated oven at 300 degrees Fahrenheit for about 5-10 minutes to restore its crunch.

Chef’s Helpful Tips

Avoid Overbaking: Keep an eye on your granola; it can quickly go from golden to burnt. Take it out when the edges are just golden brown.
Experiment with Flavors: Feel free to add spices like nutmeg or even cardamom for an exciting twist.
Texture Troubleshooting: For clustery granola, don’t stir too often while it bakes; this helps form those coveted clusters.
Mix Add-ins Post Bake: For a varied flavor experience, consider adding in raw nuts or seeds after baking for extra crunch.

If you have extra time, consider making this ahead of time! Your breakfasts and snacks will be sorted for days.

Delicious, homemade granola is not just easy to make; it is wonderfully customizable to your taste. You can experiment with different nuts, seeds, and dried fruits until you find your perfect blend. I hope you enjoy each crunchy morsel as much as I do!

Recipe FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture will be different. Quick oats tend to be softer and won’t provide the same chewiness as rolled oats. For clustery granola, rolled oats are preferred.

How can I make this granola gluten-free?

To ensure your granola is gluten-free, simply use certified gluten-free rolled oats. This avoids any cross-contamination that can occur with regular oats.

Can I swap the nuts or add more?

Absolutely! This recipe is very flexible. Feel free to swap in any nuts you prefer or even add seeds like sunflower or sesame for added nutrition and crunch.

What if my granola isn’t clustering?

If your granola doesn’t form clusters, it may be due to insufficient binding ingredients. Ensure you’re mixing the egg white or flax egg thoroughly. Pressing the granola down before baking also helps form clusters!