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    Home » Gluten-Free

    Published Jan 26, 2018 · Updated Dec 27, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Healthy Homemade Granola

    Jump to Recipe Jump to Video

    Improve your mornings with this easy healthy homemade granola. It's crispy, crunchy, nutty, diary-free, gluten-free, and has the perfect amount of sweetness. Use your favorite dried fruits, nuts, seeds, and sweeteners to customize it to your liking!

    Granola in a bowl next to ingredients portioned into glass bowls. this …

    Why this recipe works

    • This easy granola has just the right amount of sweet, crispy, crunchy goodness you're looking for
    • Easily adaptable - you choose the dried fruits, nuts, seeds, and sweeteners you like
    • Granola is naturally dairy-free and gluten-free, and can be made vegan if desired

    Granola is one of those “Goldilocks” foods. It can be plywood hard or leather soft, neither of which are what I want in my morning yogurt parfait. Instead, I want nuggets and texture, something to contrast with the creamy yogurt and soft fruit. Something to chew on.

    My easy homemade granola has a texture that is the perfect crispy crunch of a granola bar, yet still crumbles into pieces of nuts, seeds, dried fruit, and toasted oats.

    Even better, this healthy homemade granola recipe is dairy-free and gluten-free, so folks with those dietary requirements can share in granola goodness!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make homemade granola
    • Questions asked and answered
    • Pro Tip: Choose your preferred ingredients
    • Granola is for breakfast and snacking
    • Related Recipes
    • Recipe
    • Comments

    What you need

    Making granola is simple. Rolled oats forms the basis of this homemade granola recipe. It's also flavored with brown sugar, maple syrup, vanilla, and salt. Canola oil helps to add moisture.

    The rest of the granola ingredients are adaptable to what's in your pantry. Here we're using almonds, chia and sesame seeds, dried fruit, and almond meal. Whatever you have on hand can work - see the Pro Tip below for some suggestions.

    The egg white is crucial, though not strictly required. That’s what binds the mixture and gives that wonderful crispy texture. You can even use egg whites from a carton so you won't have a yolk to mess with.

    a small scone
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    Granola ingredients portioned into glass bowls from overhead.
    These ingredients can be customized to your preferences

    How to make homemade granola

    Step 1: Make a sweetened syrup

    Combine the maple syrup, light brown sugar, water, vanilla, and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt (photo 1). Remove the saucepan from heat and let the mixture cool to lukewarm.

    Collage of making syrup for granola.
    Mix together maple syrup, water, brown sugar, vanilla, and salt, then heat until everything is dissolved.

    Step 2: Make the base

    Combine the rolled oats, chopped almonds, dried fruit, chia seeds, sesame seeds, and almond meal in a large bowl (photo 2).

    Mixing nuts, fruit, & grains for granola.
    Mixing the rolled oats, dried fruits, nuts, and seeds

    Once the maple syrup mixture has cooled, whisk in the canola oil. Whisk the egg white (if using) in a small bowl until it's frothy. Stir it into the syrup mixture (photo 3).

    Collage of adding canola oil and egg whites to maple syrup mixture.
    Adding the canola oil and egg whites to the maple syrup mixture

    Pour the syrup mixture over the rolled oats mixture and stir well (photo 4).

    Adding maple syrup mixture to oats mixture.
    Mixing the syrup into the oat mixture

    Step 4: Bake the granola

    Spread the mixture evenly across a half-sheet baking pan lined with a Silpat silicone pan or parchment paper. Press down firmly to compact it before baking using the bottom of another pot (photo 5).

    Baked granola broken up on a half sheet pan.
    Spread the granola out to the edges of the baking pan, then press it down firmly

    Bake at 325°F for 40 to 50 minutes until dark golden brown, rotating the baking pan every 15 minutes to promote even browning (photo 6). Set the baking pan on a cooling rack until surface of the granola is crisp. Leave the oven on while the granola cools.

    If the granola's surface is still tacky to the touch once cooled, return the baking pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don’t let the granola get too dark or it will taste bitter.

    Once the granola is totally cool, break it into pieces. I usually nibble a bit, purely for quality control purposes, of course.

    Collage of granola before & after baking.
    The granola before and after baking

    Questions asked and answered

    Here are some questions you might have...

    Is it better to make your own granola?

    Not only is it cheaper to make granola, it will be healthy (no additives or preservatives) and you can make it to suit your taste. And it doesn't have to be the same way twice!

    How do you make granola stick together?

    The egg white acts as glue while the granola is baking, as well as adding crispiness and crunch. However, the sweetened syrup also helps because it will melt in the oven and then stick to the other ingredients as it cools.

    Can I use quick oats instead of rolled oats for granola?

    Since quick oats are just rolled oats (what are called porridge oats in the UK) that have been steamed, they should be fine in this recipe. I wouldn't use steel-cut oats (UK's pinhead oats) since they won't be cooked (and softened) in the oven.

    Granola in a bowl next to ingredients portioned into glass bowls from overhead.

    Pro Tip: Choose your preferred ingredients

    As I said above, the beauty of granola is it's adaptability. Use a single type of dried fruit (like raisins, cranberries, blueberries, or cherries), or mix up a medley. Use pepitas (pumpkin seeds) for the sesame seeds, or add in ¼ cup of shredded coconut. Feel free to substitute for or leave out the dried fruit, nuts, seeds, etc.

    You can add ¼ teaspoon of almond extract or Fiori di Sicilia (an orange vanilla extract) with the vanilla for more depth of flavor. You can also use ¼ cup of cornmeal for some of the almond meal.

    Substitute as the whim strikes - that's what makes this such an easy granola recipe!

    Granola is for breakfast and snacking

    I do have to caution you, this crunchy homemade granola recipe is highly addictive! I can and do eat it out of hand, either as I'm breaking it up or straight from the refrigerator. It’s hard to stop, it’s that good!

    Consider yourself warned…

    Store the granola in an airtight container at room temperature for up to 2 weeks, or in the fridge up to 1 month (if it lasts that long!). It freezes well, too!

    This homemade granola recipe is gluten-free and dairy-free, and can be made vegan if the egg white is omitted. However, if you leave out the egg white, the granola won't be as crispy and won't hold together as well.

    Closeup on granola in a bowl next to ingredients portioned into glass bowls.

    I suggest you make a batch of granola right now. Make it your way, to your liking. Breakfast will never be the same!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    There are many ways to enjoy a treat if you're on a special diet. Here are a few ideas that are all gluten-free, and I have many more. Have a go!

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    Granola in a bowl next to ingredients portioned into glass bowls.

    Easy Healthy Homemade Granola

    Tammy Spencer
    Improve your mornings with this easy healthy homemade granola. It's crispy, crunchy, nutty, diary-free, gluten-free, and has the perfect amount of sweetness. Use your favorite dried fruits, nuts, seeds, and sweeteners to customize it to your liking!
    Adapted from Smitten Kitchen
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Cooling Time 1 hour hr
    Total Time 2 hours hrs
    Course Breakfast & Brunch
    Cuisine American
    Servings 24 servings
    Calories 189 kcal

    Equipment

    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • ½ cup pure maple syrup, honey, or golden syrup
    • ½ cup light brown sugar
    • ¼ cup water
    • 1 teaspoon pure vanilla extract, see Recipe Notes
    • ¼ teaspoon kosher salt
    • 3 cups rolled oats, not quick-cooking
    • 1¼ cups almonds, coarsely chopped
    • 1 cup dried fruit, see Recipe Notes
    • ½ cup chia seeds, or flax seeds, whole or ground, see Recipe Notes
    • ¼ cup sesame seeds, see Recipe Notes
    • ½ cup almond meal, see Recipe Notes
    • ⅓ cup canola oil, olive oil, or coconut oil
    • 1 large egg white, at room temperature, optional

    Instructions
     

    • Heat the oven to 325 °F. Line a half-sheet baking pan with a Silpat silicone mat or parchment paper.
    • Combine the maple syrup, light brown sugar, water, vanilla, and salt in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove the saucepan from heat and let the mixture cool to lukewarm.
    • Meanwhile combine the rolled oats, chopped almonds, dried fruit, chia seeds, sesame seeds, and almond meal in a large bowl.
    • Once the maple syrup mixture has cooled, whisk in the canola oil. Whisk the egg white (if using) in a small bowl until it's frothy. Stir it into the syrup mixture.
    • Pour the syrup mixture over the rolled oats mixture and stir well.
    • Spread the granola evenly over the prepared baking pan. Press down firmly to compact it before baking using the bottom of another pot.
    • Bake for 40 to 50 minutes until dark golden brown, rotating the baking pan every 15 minutes to promote even browning.
    • Set the baking pan on a cooling rack until surface of the granola is crisp. Leave the oven on while the granola cools.
    • If the granola's surface is still tacky to the touch once cooled, return the baking pan to the oven and continue baking for another 10 to 15 minutes, checking every 5 minutes. Don’t let the granola get too dark or it will taste bitter.
    • Once the granola is totally cool, break it into pieces (and try to resist eating it all at once).
    • Store the granola in an airtight container at room temperature for up to 2 weeks, or in the fridge up to 1 month (if it lasts that long!). It freezes well, too!

    Notes

    You can add ¼ teaspoon of almond extract or Fiori di Sicilia with the vanilla for more depth of flavor.
    Use a single type of dried fruit (like raisins, cranberries, blueberries, or cherries), or mix up a medley. Use pepitas (pumpkin seeds) for the sesame seeds, or add in ¼ cup of shredded coconut. Feel free to substitute for or leave out the dried fruit, nuts, seeds, etc. You can also use ¼ cup of cornmeal for some of the almond meal. Make the granola to your liking!
    This homemade granola recipe is gluten-free and dairy-free, and can be made vegan if the egg white is omitted. However, if you leave out the egg white, the granola won't be as crispy and won't hold together as well.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 servingCalories: 189 kcalCarbohydrates: 21 gProtein: 4 gFat: 10 gSaturated Fat: 1 gSodium: 30 mgPotassium: 145 mgFiber: 4 gSugar: 10 gVitamin C: 1 mgCalcium: 81 mgIron: 1 mg
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    Reader Interactions

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      Recipe Rating




    1. Sharon says

      January 26, 2018 at 6:01 am

      Sounds great! Can’t wait to try this!

      Reply
    2. Debbie says

      January 27, 2018 at 4:35 pm

      I saw this on Friday AM, I had planned to make gronola with my class that day! The kids really like cinnamon, maple syrup and sunflower seeds, we can’t add nuts at school. I leave out the additional sugar and the recipe works well. This is a great recipe to make with young kids. Thanks Tammy!
      Debbie

      Reply
    3. Jamie says

      June 16, 2020 at 10:30 am

      Hello, this recipe looks great! I know you mentioned this granola stores for 2 weeks in an airtight container. Could this granola last longer and stay fresh, do you know how the egg white impacts the shelf life?

      Reply
      • Tammy says

        June 16, 2020 at 10:41 am

        Hi Jamie, Thanks for the question! I've stored the granola in my refrigerator for a month or more, and frozen even longer. It doesn't effect the quality, and I haven't had any issues with the egg whites. I wouldn't store it much past 2 weeks at room temperature more because of it getting stale than going bad (I like it crunchy!). I hope this helps. 😉

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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