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Homemade Granola

An easy recipe that allows for lots of substitutions. This version is wheat-free.
Prep Time20 mins
Cook Time35 mins
Course: Breakfast
Cuisine: International
Keyword: granola
Servings: 8
Calories: 318kcal
Author: A. JoAnn


  • 1 egg white, large
  • 3 tbsp brown sugar
  • ¼ c. maple syrup
  • 3 tbsp olive oil
  • ¼ c. nut flour (coconut, almond, etc.)
  • 1 ½ c. old fashioned oats
  • ¾ c. pecan halves, coarsely crumbled
  • ¼ c. sliced almonds
  • ¼ c. pepitas
  • ¼ c. sesame seeds
  • ¼ c. shredded coconut
  • ¾ tsp cinnamon
  • ¼ tsp salt


  • Preheat oven to 325°F.
  • Line a baking pan with parchment paper.
  • Beat egg white in a stand mixer with wire whisk attachment (or whisk by hand).
  • Add sugar, syrup, oil, and flour and continue beating about 30 seconds.
  • Remove bowl from mixer and stir in remaining ingredients by hand.
  • Pat mixture evenly into lined baking pan.
  • Bake 30-35 minutes. Watch during baking so that granola is browned but not burnt on edges.
  • Remove from oven when browned. As the granola cools, it will harden. When completely cooled, break into chunks and store in a covered container.
    Edges of the baked granola are brown, not burnt.


Pan size matters:  A smaller baking pan (9x12 is pictured in the recipe) yields a chunkier granola with a longer (30-35 min.) baking time.  If you are using a larger pan (12x14) you'll get smaller chunks in a shorter (20-25 min.) baking time.