I’m saying it now: I will never go back to store-bought granola. And soon, you might not either. Once you make it a few times at home, you realize how easy it is and healthy and delicious it can be when you’re the one making it. Over the years I’ve come up with a granola recipe that’s more a template than anything else – I don’t actually measure often, and I riff depending on what I have on-hand. It’s more important to be aware of a few tips and tricks, so here they are: The almond flour helps make more defined clusters than oats alone, and adds a nutty flavor that I really like. But if you don’t have almond flour, feel free to skip it. The egg white is crucial for binding and making the granola crunchy. And you can use whatever nuts you have on hand, but be aware that they bake differently. Heat-sensitive pecans and walnuts should be added to the mix only during the last few minutes of baking, otherwise they’ll burn. Almonds and hazelnuts, on the other hand, can be added to the mix at the beginning and baked with the granola the entire baking time.
- Prep time: 10 minutes
- Bake time: 25-35 minutes
- Servings: Makes 5-7 servings, or about a week’s worth of granola for one granola-loving person
- 1.5 cup rolled oats
- ⅓ cup almond flour
- 1 teaspoon cinnamon
- Pinch salt
- 1 egg white
- 2 tablespoons maple syrup, honey, or other sweetener
- 1 cup chopped nuts (walnuts, pecans, almonds, hazelnuts, or others)
- Preheat your oven to 300F. Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl combine the dry ingredients well with a whisk or fork.
- Into the same bowl, carefully crack one egg white (reserving the yolk for another use – I store mine in the freezer for pies and pudding). Mix the egg white around well with a fork to distribute the moisture evenly; use the tines of the fork to help mash it in. Add in the sweetener and mix again.
- If you’re using almonds or hazelnuts – which can handle longer baking times – chop them and add them now, mixing again.
- Use a spatula to mix around the bowl one more time, scraping the edges, and pour the granola onto the prepared baking sheet. Flatten it out evenly across the sheet.
- Bake for ~25-35 minutes at 300F, removing the baking sheet and mixing the granola around every 10-15 minutes to promote even browning and prevent burning.
- If using pecans or walnuts, chop them after you’ve put the granola in the oven. When you only have 5 minutes of baking time left, remove the baking tray, sprinkle the nuts directly atop the granola evenly, and replace in the oven for 5 minutes of baking.
- Allow the granola to cool to room temperature before storing or eating.