Yummy Spoon
Homemade Granola
Crunchy, golden oat granola with nuts, seeds and coconut, lightly sweetened with honey and baked into big clusters. Make a batch on the weekend for easy breakfasts all week.
Ingredients
- 3 cups old-fashioned rolled oats, not quick oats
- 1 cup raw almonds or pecans, roughly chopped
- ½ cup pumpkin seeds
- ½ cup unsweetened coconut flakes
- 1 tsp ground cinnamon
- ½ tsp fine salt
- ½ cup honey or maple syrup
- ⅓ cup melted coconut oil or light olive oil
- 1 tsp vanilla extract
- 1 large egg white, optional, for extra-big clusters
- ⅔ cup dried fruit, such as cranberries, cherries or chopped apricots
Instructions
- Heat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, nuts, pumpkin seeds, coconut, cinnamon and salt.
- Whisk the honey, oil and vanilla together in a small bowl. If using the egg white, whisk it in a separate bowl until frothy.
- Pour the honey mixture over the oats and stir until everything is evenly coated. Fold in the egg white, if using.
- Spread the granola on the baking sheet in an even layer about ½ inch (1 cm) thick and press it down firmly with a spatula.
- Bake for 30 to 35 minutes, rotating the pan halfway through but not stirring, until golden brown and fragrant.
- Let cool completely on the pan, about 30 minutes, then break into clusters and stir in the dried fruit.
Notes
- The egg white is optional but acts like glue and gives the biggest, crunchiest clusters.
Substitutions
- Vegan: use maple syrup and skip the egg white.
- Nut-free: replace the nuts with extra seeds, such as sunflower seeds.
- Less sweet: reduce the honey to ⅓ cup; the clusters will be slightly smaller.
Storage
- Store in an airtight jar at room temperature for up to 3 weeks, or freeze for up to 3 months.