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Homemade Granola
Prep Time
20 mins
Cook Time
35 mins

An easy recipe that allows for lots of substitutions. This version is wheat-free.

Course: Breakfast
Cuisine: International
Keyword: granola
Servings: 8
Calories: 318 kcal
Author: A. JoAnn
  • 1 egg white, large
  • 3 tbsp brown sugar
  • 1/4 c. maple syrup
  • 3 tbsp olive oil
  • 1/4 c. nut flour (coconut, almond, etc.)
  • 1 1/2 c. old fashioned oats
  • 3/4 c. pecan halves, coarsely crumbled
  • 1/4 c. sliced almonds
  • 1/4 c. pepitas
  • 1/4 c. sesame seeds
  • 1/4 c. shredded coconut
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  1. Preheat oven to 325°F.

  2. Line a baking pan with parchment paper.

  3. Beat egg white in a stand mixer with wire whisk attachment (or whisk by hand).

  4. Add sugar, syrup, oil, and flour and continue beating about 30 seconds.

  5. Remove bowl from mixer and stir in remaining ingredients by hand.

  6. Pat mixture evenly into lined baking pan.

  7. Bake 30-35 minutes. Watch during baking so that granola is browned but not burnt on edges.

  8. 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.
Recipe Notes

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.