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 cupvegetable oil or melted coconut oil
¼ cupmaple syrup (or honey)
¼ cup(packed) light brown sugar
1large egg white
¾ teaspoon vanilla extract
1 teaspoon ground cinnamon
¾ teaspoon salt
3 cupsold-fashioned rolled oats
1¼ cupnuts of your choice (such as almonds, walnuts, and/or pecans), roughly chopped
¼ cupseeds (such as sunflower seeds and/or pumpkin seeds, or replace with more nuts)
½ cupshredded sweetened or unsweetened coconut, optional
½ cupdried 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.