Granola
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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 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.
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.
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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
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- 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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In the storage section is says to store “10 days weeks”. Which is it? thank you.
Whoops! Definitely days 🙂
I am so excited to try this! I made the original recipe, but didn’t get any clumps, and I live in a dry climate. It tasted amazing though! Looking forward to seeing the difference that an egg white makes.
This is very easy to make and also delicious. I have made it several times.
This is a wonderful recipe. My daughter came for a visit and for breakfast wanted granola to put on her yogurt but I didn’t have any. I thought it can’t be hard to find a recipe but I wanted a very good recipe. This is the best. The only change I made was I didn’t have wheat germ but I substituted wheat bran and I doubled the recipe. It was perfect. Thank you for the recipe. She also has a lot to take home and freeze.
Hi Jen! I’m hoping for some feedback on this one. The flavor is perfect, and it did clump together, it mine was still a bit sticky. It definitely wasn’t crunchy or crispy. Any feedback as to why? The only sub I made was to use coconut instead of vegetable oil. I’d really like to give this as gifts, but am missing the crunch factor.
Hi Shaynee, It sounds like your granola is a bit undercooked. You could try putting it back in the oven for a bit to see if it crisps up, or just bake your next batch a bit longer. Your oven could run cooler than mine. The coconut oil shouldn’t be an issue. The only other thing I can think of is if you’re storing it in a humid environment?
Hi Jen! What would you suggest as a substitute for coconut flakes, (relative doesn’t love the flavor of coconut) would you do a dried fruit? Thanks for the best recipes!!
Hi Barrie, you can just leave it out. And so glad you like the recipes! 🙂
YOUR STEP BY STEP INSTRUCTIONS MAKE EVEN THE “CAN’T COOK” INDIVIDUALS ABLE TO MAKE THIS. THE VISUALS ARE WONDERFUL
This was REALLY good. I made pretty much as described except I used salted sunflower seeds. Yummy! I had to hide it from my husband cuz he couldn’t stop eating it!! 😆
Finally a granola that clumps, YaY! Thank you Jenn, this is by far my fav granola recipe ever. I didn’t have wheat germ so subbed ground flaxseed, and it was perfect!
So delicious and easy to make. This was my 1st time making granola and I had in the past searched for granola recipes. Now that I am retired and my expensive fav “Cafe Fanny” granola is no longer in business so can’t buy it at my health food store any more, I decided to use Jenn’s as everything I prepare of her recipes are delicious. I used all her ingredients, coconut oil and raisins/currants. Left in oven at least 10 min more to get brown as I opened oven to mix granola several times. Seems wet when taking out of oven, but after you add the dried fruit, mix it up, spread and compact it to cool, it hardens beautifully. then break apart. Nice and crunchy. Great snack too. My husband loves it too! Thank you for another great recipe.
Oh, another note, I use all organic ingredients.
Delicious, simple and finally a clumping granola! Thx for a perfect recipe, love the addition of sunflower seeds!
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!
I made this granola yesterday and it is delicious!!! Packed with flavor and crunchiness. Thank you Jenn!
Just made it! Trying to let it cool but can’t stop nibbling! So easy and so good. I followed your recipe exactly; turned out perfectly.
Hi, I’m thinking of trying this recipe but can you clarify, after you put the dried fruits, do you put the tray into the oven again? Or just mix and let it cool?
If I want to add chocolate chips when would you suggest putting them in?
Thanks for all the amazing recipes!
Hi Kay, once you add the dried fruit, you do not need to put the tray back into the oven. And I would add the chocolate chips a minute or so after you add the dried fruit. That will allow the mixture to cool just a little bit so they don’t completely melt. Hope that helps and that you enjoy!
The tip to press and cool makes all the difference- as always, your attention to detail and technique is so helpful!
I made this granola for the first time this weekend – easy, delicious, and so hard to stop eating! My 20-month-old nephew kept wanting to go back for just a bit more. 😉 I think it’s great, too, for the young moms I know, who are expecting or nursing a baby and need a quick and tasty “pick me up” snack.
This is a great recipe. I had a glut of butter so I used it instead of the oil. I used maple syrup and threw in about 1/2 cup of treacle sugar as both were on my counter after making banana bread. Of course I melted the butter, sugar and syrup together first. It’s really good – but I do keep it refrigerated so that the butter doesn’t go rancid (not that it lasts that long). Have also started to make my own plain yoghurt in my InstantPot and the combo of the yoghurt and the granola is just amazing!
I’ve been making this Granola almost exactly as written about once a month for a long time. I always add 1 generous tsp. vanilla. LOVE it and so does everyone I gift it to! THANK YOU for another fool proof recipe!
Emily, I have substituted flax seed meal for the wheat germ with great results. I’ve also tried the recipe with maple syrup and found I didn’t get the clusters, it was much crumblier. I actually like using half maple syrup and half honey – you might try that.
(p.s. I have made other versions of granola and this is our favorite)
Pam
Excellent idea adding vanilla! Will do the same next time! Thanks;)
Oh wow, this is good! Thank you Jenn!
What is the serving size for 530 calories?
Hi Jay, I’d guesstimate a serving would be about 3/4 cup.
Hi Jenn, if I only have one cup of nuts and no dried fruit could I add more oatmeal and would the other ratios be right? I’d love to make it but my kid isn’t into lots of nuts or dried fruit.
Thanks!
Yes, Rosalee, as long as you keep the wet to dry ratios the same, this is pretty flexible. Hope you enjoy!
This is truly a wonderful, satisfying granola. Rich in flavor, great crunch! Thank you for sharing with us😃
Hi Jenn,
This granola is the best. It is so so much better than store bought and so easy to make. Also, freezes well. All your recipes are top notch. Thank you.
Benna Benford
My husband and I loved this granola! He says it’s the best I’ve made. I didn’t have sunflower seeds, so I just increased the oatmeal by a half cup. I didn’t think there were too many nuts at all, and I’m not worried that will be the case next time when I add the sunflower seeds. But if you prefer a higher proportion of oatmeal in your granola, just use more oatmeal in place of some of the nuts. Easy! Delicious!
This is the best granola !! Everyone in my family loves it. I’m done with store bought granola and loving that I can add or subtract any item that appeals to me. Thank you!
This is the best granola recipe I have found. I made it for Christmas to put in co-workers gift bags I made. They loved it!
I LOVE this granola. I make it all the time. I use dried cherries for the dried fruit and I add dark chocolate chips. I make a double batch and freeze what I am not going to eat in a weeks time. It freezed well and it a nice treat to go out to the freezer and break off a little square when I am wanting something sweet! Its great with yogurt, oat milk or good old cows milk, or dry for a wonderful treat on any occasion.
LOVE this granola. I sub ground flax for wheat germ, and sometimes maple syrup for honey depending on what I have. We keep this granola in our pantry at all times!
This recipe was a real game changer. Our neighbors share holiday gifts every year. I was looking for something different, something unique to me. I decided to bake and this granola was a hit. Rave reviews. I made it exact to your recipe and I’ve made several batches since then. BTW, I also made your Spicy Salty Pecans for the holiday bags. Delicious.
My very favorite Jen Segal recipe among a multitude of proven winners. Ingredients can easily be adapted as long as proportions stay the same. No wheat germ on hand? I have subbed almond flour with good success. Not enough honey? I’ve used half honey and half sorghum syrup. 1/2 canola oil and 1/2 melted coconut oil produces great results. Flax seed instead of sesame seed. Raisins, currants, dried cranberries, dehydrated apples, peaches, chopped apricots….all delicious. Carefully follow Jen’s formula and directions for producing the beautiful chunky texture. Great, great recipe!
I make a double batch of this Granola on a regular basis. I use all organic ingredients and substitute chia for sesame seeds. It has completely replaced cereal at our house, we top Greek yogurt with it as well. Freezes very well. So good!
This was so easy and delicious, everyone in the family loves it. It terrific as a base recipe to change up and be creative with. Made a BIG batch as a gift for a family member with food restrictions; put in the stuff they can have and omitted the things they need to avoid. Will make it in double batches again and again.
Afternoon Jenn, Hope you are having a lovely sunny day where you are. A tad cold up here. Love this granola, is it ok to place ina glass container at room temp. For up to a week?
I haven’t been storing in the fridge🙀
Hi Tammy, I’m sure that would be fine (and glad you like it)! 🙂
So tasty! I made this with pepitas to replace the almonds since I’m allergic. I used golden raisins sparingly because I’m not a fan of dried fruit. I do however think this would be tasty with dried apples like the previous commenter mentioned. It has less sugar than what you would find in a store-bought granola. I will be making this again and again!
My family can’t stop eating this granola. In the south, we have easy access to locally produced sorghum syrup, and I often substitute sorghum for half the honey. And I use home-dried apples for a portion of the fruit. It makes a uniquely delicious treat. Thanks so much for the recipe.
This granola is outstanding! I packed it in cellophane treat bags tied up with a pretty ribbon for Christmas gifts. I used parchment paper from a roll to line the cookie sheet and had no problem at all with the granola sticking. Making another batch today, so we can enjoy some over the holidays. Thanks for another wonderful recipe.
Hi Jenn,
Do you think i could use coconut oil in place of vegetable oil here? Thanks so much, all of your recipes are truly amazing!
Sure (and glad you like the recipes)! 🙂
Great recipe! My teenage boys love it. Very filling and nutritious.
Love this granola! Can you substitute agave nectar for the honey?
Hi Lauren, I haven’t tried this with agave nectar, but a few readers have commented that they have with good results. Hope you enjoy!
Another question – is it ok to use steel cut oats instead of rolled oats? Thanks so much, Jenn!
Unfortunately, steel-cut oats won’t work here. Sorry!
Didn’t see your response in time and ended up using steel cut oats. It was hard to chew but still delicious. Went out and got rolled oats right away thinking how much better it would taste if I made it the right way. Jenn, the recipe blew us all away! My family’s done away with store bought granola and only wants Jenn Segal’s granola:) Thank you for sharing your wonderful recipes!
🙂 My pleasure!
Jenn, can I omit the dried fruit? Making this for the kids and they’re not big fans. Thanks!!
Hi Sam, Yes it’s optional. Enjoy!