Homemade Granola Recipe
My Homemade Granola Recipe is full of the goodness of whole ingredients like old-fashioned oats, nuts, maple syrup and brown sugar, cinnamon, coconut oil and a secret ingredient for producing big clusters. We make this on repeat in our house!
Equipment
- large spoons
- jelly roll pan (15 x 10″) or cookie sheet (I love the jelly roll pan for this because the amount of granola fits perfectly.)
- medium and large mixing bowls
- measuring cups and spoons
- parchment paper
- cutting board
- large, sharp knife (for cutting nuts)
- Cooling grid
- large Mason jar (for storing)
Ingredients
- 3 cups (267g) old-fashioned oats (Not quick-cooking.)
- 1 cup (86g) chopped nuts (I use almonds.)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup (156g) maple syrup
- 1/4 cup (53g) dark brown sugar (I prefer dark brown sugar because it adds a deeper caramel flavor. You can use light brown if you prefer.)
- 1/3 cup (70g) coconut oil, melted
- 1 teaspoon vanilla extract
- 1 large egg white (Optional: for producing big clusters.)
- Optional: unsweetened coconut, dried fruit, chocolate chips, candy (When adding these ingredients, the dried fruit, chocolate, candy pieces should be added after the granola is completely cooled.
Instructions
- Preheat oven to 300°F.
- Line a cookie/baking sheet with parchment paper and set aside.
- Add oats, chopped nuts, cinnamon and salt (unsweetened coconut at this point, if you prefer) to a large mixing bowl and mix together.
- Add maple syrup, brown sugar, coconut oil and vanilla extract to a medium mixing bowl and stir together. (Make sure your coconut oil is melted. I do buy liquid coconut oil, but if it firms up at all, you can melt it in the microwave in 10-second increments.)
- Pour maple syrup, brown sugar, coconut oil and vanilla extract mixture into the dry oat mixture and stir together.
- Lightly beat the egg white in a small bowl and add it to the bowl with the granola ingredients. Stir together until just combined.
- Pour ingredients onto lined cookie sheet.
- Pat down evenly with a spoon or your hands.
- Bake for 30-40 minutes, rotating the pan once, halfway through. (If you want your granola to have big clusters, do not stir it.)
- Remove from oven once the edges start to brown lightly. (I like mine a little crispier.)
- Let cookie sheet cool on a wire grid until granola is completely cool.
- If adding dried fruit, chocolate, candy pieces, etc. you should add these now after the granola is completely cooled.
- Enjoy!
Notes
Calories per serving is based off of 1/4 cup of granola.
Store cooled granola in an airtight container or sealed food storage bag at room temperature for 2-3 weeks or the refrigerator for up to 4 weeks. I like to use a large Mason jar with a tight lid.
Granola can be frozen for up to 3 months in an airtight freezer bag or container.
Granola with dried fruit: to keep your granola crispy, I recommend adding your dried fruit just before you're going to eat it or it will introduce moisture. If you do mix it in, store it for 1-2 weeks at room temperature.
Granola with chocolate chips or candy: store in a cool, dry place. If your kitchen gets warm or humid, you can keep your granola in the refrigerator or freezer to keep the chocolate from melting or blooming.
In the refrigerator it will stay crisp for up to 4 weeks. In the freezer, for up to 3 months.