Homemade Organic Granola (Less Sugar, More Crunch)

Store-bought granola is often more sweet than crunchy. This version uses a modest amount of maple syrup and relies on two tricks for big clusters: an egg white, and leaving the pan untouched while it bakes.

It keeps for weeks in a jar and works with yogurt, milk, or straight from the container.

Homemade Organic Granola (Less Sugar, More Crunch)

Store-bought granola is often more sweet than crunchy. This version uses a modest amount of maple syrup and relies on two tricks for big clusters: an egg white, and leaving the pan untouched while it bakes.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 3 cups organic rolled oats
• 1 cup raw nuts such as almonds, pecans or walnuts, roughly chopped
• 1/2 cup pumpkin or sunflower seeds
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 1/3 cup maple syrup
• 1/4 cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1 egg white whisked until frothy, optional for clusters
• 1/2 cup dried fruit added after baking

Method

 

1. Heat the oven to 300°F (150°C) and line a large sheet pan with parchment.
2. In a large bowl, mix the oats, nuts, seeds, cinnamon and salt.
3. Whisk the maple syrup, oil and vanilla, pour over the dry mix, and stir until everything is coated. Fold in the frothy egg white, if using.
4. Spread the mixture evenly on the pan and press it down firmly with a spatula.
5. Bake for 40–45 minutes, rotating the pan halfway, without stirring, until golden and fragrant.
6. Let it cool completely on the pan (it crisps as it cools), then break it into clusters and mix in the dried fruit.

Notes

• Low heat is the key. At higher temperatures the nuts and syrup can scorch before the oats dry out.
• Dried fruit added before baking turns hard, so always add it at the end.

Meal prep and storage

Store in an airtight jar at room temperature for up to 3 weeks, or freeze for up to 3 months.

Substitutions and variations

• Nut-free: replace the nuts with extra seeds and coconut flakes.
• Use honey instead of maple syrup.

FAQ

Why didn't my granola clump?

It was probably stirred during baking or broken up while warm. Press it flat and let it cool completely.

Can I skip the egg white?

Yes. The granola will still be crunchy, just in smaller pieces.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.