Granola

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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. 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.

Whether you’re snacking straight from the jar or sprinkling it over Greek yogurt for a wholesome breakfast, this granola always 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.

“I have been looking for a homemade granola that checks all the boxes, and THIS one here is IT!”

Joanne

What You’ll Need To Make Granola

Granola ingredients including coconut, seeds, and brown sugar.
  • 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.

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 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.

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.

Granola on a lined baking sheet.

Frequently Asked Questions

Can I reduce the amounts of maple syrup and brown sugar?

It’s fine to reduce the sweeteners slightly, but keep in mind that it will affect the overall balance of flavors.

Can I customize this granola?

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.

What is the best way to store granola?

Granola can be stored in an airtight container at room temperature for up to 10 days.

Can granola be frozen?

Yes, the granola can be frozen in an airtight container for up to 3 months. Thaw overnight in on the counter before enjoying.

Granola in and around a jar.

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granola clusters on baking sheet

Granola

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

Servings: 9 to 10 cups
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes, plus time to cool

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

  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 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.
  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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Comments

  • I made the granola as instructed, however, the granola was in individual pieces not as crunchy clusters after it cooled. Any thoughts on how to obtain larger clusters?

    • — Elizabeth Davis on June 8, 2024
    • Reply
    • Hi Elizabeth, Sorry you had a bit of a problem with this. After you stirred it (after 15 minutes of baking), did you press it into a compact layer?

      • — Jenn on June 11, 2024
      • Reply
  • I love your recipes and can’t wait to try this! I just wanted to clarify… is it raw nuts you use?

    • — Kara Luker on March 6, 2024
    • Reply
    • Yes, you’d want raw nuts here. Enjoy!

      • — Jenn on March 8, 2024
      • Reply
  • Did this recipe used to be the one you posted awhile back from The Inn at Occidental? That was my favorite, but it’s not on your site anymore. It had wheat germ in it. Maybe you had to revise it for legal reasons??

    • — Marti Jo Pennisi on March 3, 2024
    • Reply
    • Hi Marti, Yes, I updated the recipe and preferred this one overall, but will email you the old recipe. (I didn’t need to change it for legal reasons; I’ve been spending some time in Florida, where the humidity is higher than that in Maryland, and realized that the humidity was making the original version lose its crispiness.)

      • — Jenn on March 8, 2024
      • Reply
      • Hi Jenn, I absolutely LOVED the original recipe! I don’t have a humidity issue here in Vegas, so is it possible for you to send me THAT original recipe too!?! Like you did for Marti Jo?
        Thanks Much!
        Gigi B

        • — Gigi B on April 26, 2024
        • Reply
        • Hi Gigi, just emailed it. 😊

          • — Jenn on April 26, 2024
          • Reply
      • Hi Jenn, I loved the original as well. Can you email me the recipe too? Thanks sooo much. Can’t wait to eat this delicious granola again.

        • — N Leca on June 12, 2024
        • Reply
        • Just sent it!

          • — Jenn on June 12, 2024
          • Reply
  • I just made this and it is really delicious and dare I say, my favorite granola ever! I used olive oil, pecans, walnuts, and maple syrup and followed everything else. I’ve had shredded coconut burn on another granola recipe so I was really worried about that happening again but that didn’t happen at all and the wet mixture coated everything very nicely and protected it from the heat and toasted everything to perfection. It’s also not very sweet which I really like about it. I doubled the recipe and it turned out great. Thanks for this! It’s amazing! (I also love your double chocolate biscotti!)

    • — Sarah on February 20, 2024
    • Reply
  • Forgot to ask: can this granola be made with 1/2 c. maple syrup or 1.2 c. honey or 1/4 of each and skip the brown sugar?

    • — JANE REISER WILLIAMS on February 3, 2024
    • Reply
    • Hi Jane, that should be OK, but because honey is pretty strong and flavor, if you want to go that route, I’d probably stick with the maple syrup.

      • — Jenn on February 7, 2024
      • Reply
  • I have been looking for a homemade granola that checks all the boxes, and THIS one here is IT! Went with the basics, then used Goji berries, sliced coconut, and mixed nuts.
    I have to stop myself from eating it out of the jar as a snack!
    Also, with yogurt…WINNER!
    Thank-you for sharing.

    • — Joanne on January 24, 2024
    • Reply
  • I’ve made this several times since the revised recipe came out, haven’t ever seen the original. This is the best granola! The only thing I would add is to make sure you have the granola in an even layer. If it is thicker in the middle the edges get too done before the middle gets browned. My error & really that should have occurred to me. Now I spend extra time spreading it out after the initial 15 min bake to make sure it is even. The comments are confusing as I assume they are also for the original recipe containing wheat germ & sesame seeds. I may try those but I really see no reason to mess with perfection. My husband dislikes sunflower seeds so I add more pecans, not a problem since they are the best part. Thanks for a great easy recipe.

    • — Kathy H on January 21, 2024
    • Reply
  • The new revised recipe did not clump anywhere near as well as the old one! I adored the first recipe and will revert to it. I’m curious why you revised it!

    • — Emmy Rose on January 6, 2024
    • Reply
    • I’ve been spending some time in Florida, where the humidity is higher than that in Maryland, and realized that the humidity was making the original version lose its crispiness. I toyed around with it and this was the finished product. I’m sorry that it didn’t come out well for you; it should have big clusters! I’m curious – did you make any adjustments to the recipe?

      • — Jenn on January 8, 2024
      • Reply
      • Thank you from the Texas gulf coast! I definitely need the high humidity version!

        • — Jennifer Cary on February 20, 2024
        • Reply
  • I want to make your updated recipe for Granola. Is it ok to substitute quick oats/1-minute oats?

    • — Sharon on December 7, 2023
    • Reply
    • Hi Sharon, For the best results, I’d stick with old-fashioned oats — sorry!

      • — Jenn on December 7, 2023
      • Reply
  • Hi Jenn
    I’m hoping to make your granola soon. After reading the reviews I noticed others mention wheat germ but it’s not listed under ingredients. Checking the original recipe I see it but less oats. Which should I follow?
    Chris

    • — Chris on December 5, 2023
    • Reply
    • Hi Chris, I’d go with the new recipe with no wheat germ. Please LMK how it turns out!

      • — Jenn on December 5, 2023
      • Reply
  • Hi Jenn, I have a question about why the dried fruit is added after baking the granola. It seems it would then be separate little pieces instead of being part of the granola clusters. Thanks in advance, looking forward to making this!

    • — Julia on December 5, 2023
    • Reply
    • Hi Julia, with this recipe, the dried fruit doesn’t really adhere to the rest of the granola so it’s just loosely tossed in at the end. Hope you enjoy if you make it!

      • — Jenn on December 6, 2023
      • Reply
  • Hi, the granola turned out perfect, except it almost got burned, even though I was following the instructions to a tea. Thank god I was keeping an eye on it, otherwise it would burn. Next time I would keep it in the oven for only 10-15 min. after stirring and pressing, definitely not for the whole 20 min. Other than that, a great recipe! Good luck in the kitchen:)

    • — Kate on December 5, 2023
    • Reply
  • Jenn, I have been making your original recipe for many years and I’m anxious to try the newest version. My question is about adding the dried fruit. I would stir it into the baked granola when it came out of the oven and then press it flat while it cooled (per your instructions). Can I use this same method for this granola or should I add the fruit when it’s completely cool?
    Thank you,
    Pam

    • — Pam S. on December 4, 2023
    • Reply
    • Hi Pam, good question – with this recipe, that method doesn’t work and the dried fruit doesn’t really adhere to the rest of the granola; it’s just loosely tossed in at the end. Hope you enjoy if you make this version!

      • — Jenn on December 5, 2023
      • Reply
  • Two questions: is it the egg white that means the granola needs to be frozen for longer storage? I usually like to make a triple recipe of granola, and that would be a lot of freezer space.
    Also – I’m puzzled about the quantity of “9-10 cups” and thought the recipe looked like it would make just over 5 1/2 cups.

    • — Judy on December 3, 2023
    • Reply
    • The egg white is not the reason you need to freeze the granola; I only suggest freezing it as it will extend its shelf-life. And I know the quantity of 9 to 10 cups sounds strange – the granola is in such large clusters so it takes up a lot more space in the measuring cups. (If you were to break it into tiny pieces, it would be more like 5 1/2 cups. Hope that clarifies!

      • — Jenn on December 5, 2023
      • Reply
  • In regard to the shredded coconut, do you use sweetened or unsweetened?

    • — Jo Ann on December 3, 2023
    • Reply
    • Hi Jo Ann, You can use either, but I prefer sweetened. 🙂

      • — Jenn on December 3, 2023
      • Reply

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