Homemade Granola Recipe
Most store-bought granola is just breakfast candy. This version lets you control the sweetness and actually tastes like its ingredients. The process is simple, but getting large, crunchy clusters depends on two specific techniques: adding an egg white to the binder and pressing the granola firmly before baking.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans, roughly chopped
- 1/2 cup raw sunflower seeds
- 1 1/2 tsp ground cinnamon
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg white
- 1 cup dried cherries or cranberries
Combine Wet and Dry Ingredients
Preheat your oven to 325F and line a large baking sheet with parchment paper.
In a large bowl, combine the oats, chopped pecans, sunflower seeds, cinnamon, salt, ginger, and cardamom.
In a separate medium bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and the egg white. The egg white is the secret ingredient that helps form large, crispy clusters that don’t fall apart.
Pour the wet ingredients over the dry oat mixture and stir until everything is thoroughly coated and evenly moistened.
Press and Bake
Pour the granola mixture onto the prepared baking sheet. Using a spatula or the bottom of a measuring cup, press the mixture down firmly into a thin, even, and compact layer. This compression is what forces the granola to stick together and form clusters.
Bake for 20 minutes, then rotate the pan and bake for another 15-20 minutes. The granola is done when it’s a deep golden brown. It will not feel crispy when you take it out of the oven; the crispiness develops as it cools.
Cool Completely, Then Break Apart
This is a critical step. Let the granola cool on the baking sheet, completely undisturbed, for at least 45 minutes. Touching or stirring it while it’s warm will break up the clusters.
Once it’s completely cool and hard, break the granola apart into whatever size chunks you prefer. Stir in the dried cherries or cranberries. Store in an airtight container.
Homemade Granola
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans roughly chopped
- 1/2 cup raw sunflower seeds
- 1 1/2 tsp ground cinnamon
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg white
- 1 cup dried cherries or cranberries
Method
- Preheat oven to 325F. Line large baking sheet with parchment.
- Mix oats, pecans, sunflower seeds, cinnamon, salt, ginger, and cardamom in large bowl.
- Whisk melted coconut oil, maple syrup, vanilla, and egg white in separate bowl.
- Pour wet ingredients over dry mixture, stir until evenly coated.
- Spread on baking sheet, press firmly into thin, compact layer.
- Bake 20 minutes, rotate pan, bake additional 15-20 minutes until deep golden brown.
- Let cool completely on pan for 45 minutes without disturbing.
- Break into clusters, stir in dried cherries.
- Store in airtight container.
