Today I’m sharing an easy, customizable Homemade Granola Recipe. This granola is perfectly flavored with honey, brown sugar, vanilla, and cinnamon. Feel free to sub in your favorite nuts or dried fruits!
Ever since I shared my recipe for homemade granola bars, I’ve been getting e-mails and comments asking whether that recipe could be turned into bar-less granola recipe instead.
While I wish it was that easy, unfortunately my granola bars skew towards the softer and chewier end of the granola spectrum, while a good standalone granola recipe should be hard and crisp.
You might recognize that this recipe has a lot (but not all) of the same key players as the bars, but the technique is a bit different and the results are pure, perfect, crisp & clumpy granola. Perfectly flavored and easily customized, this granola recipe is simple to make and much less expensive than buying a bag from the grocery store!
Ingredients for My Homemade Granola Recipe
Homemade granola is customizable and you can substitute in a few places (I’ll indicate where), but here’s what I used for today’s recipe:
- Rolled oats
- Almonds (whole), feel free to substitute your favorite nuts though!
- Dried cranberries (or your favorite dried fruit!)
- Flax seed (optional, but great for additional nutritional value)
- Honey
- Canola oil
- Brown sugar
- Vanilla extract
- Ground cinnamon
- Salt
- Egg white
The egg white may seem like an unusual ingredient, but it is critical in helping our granola to properly clump together and get nice and crunchy. Maybe you’ll remember I used it in a similar way in both my candied walnuts and candied pecans recipes.
How to Make Homemade Granola
- Combine your oats, nuts, fruit, and flax seed in a large bowl. You’ll be doing a lot of mixing, so give yourself room!
- In a separate (medium-sized) bowl, whisk together honey, oil, brown sugar, vanilla extract, cinnamon, and salt. Whisk until well-combined.
- In yet another bowl, vigorously whisk your egg white until it’s nice and frothy (about 15-30 seconds of whisking). Once frothy, stir this in with your other wet ingredients.
- Pour honey mixture over dry ingredients and use a spatula to stir until everything is completely coated.
- Spread evenly onto a parchment or Silpat lined cookie sheet. Bake for about 50 minutes. Let granola cool completely after baking (important so you have nice clumps in your granola!), then break granola into pieces and use as desired.
How Long Does Homemade Granola Last?
Homemade granola has a great shelf-life and lasts a long time. It will keep for at least several weeks, though I know some people suggest that you can keep homemade granola for several months. Make sure that you store your granola in an airtight container in a cool dry place.
Does Granola Freeze Well?
Yes, homemade granola freezes well, but be sure to keep it tightly sealed in an airtight container. It will last upwards of 6 months frozen. Keep in mind that granola keeps for so long even at room temperature, so freezing it may not even be necessary!
Enjoy!
Other Recipes You Might Like:
Homemade Granola Recipe
Ingredients
- 4 cups old-fashioned rolled oats 320g
- 1 cup whole almonds¹ 125g
- 1 cup dried cranberries² 160g
- 2 Tablespoons ground flax seed optional
- 1/3 cup honey 80ml
- 1/3 cup canola or vegetable oil 80ml
- 1/3 cup brown sugar firmly packed (100g)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg white
Instructions
- Preheat oven to 275F (135C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, stir together oats, almonds, cranberries, and flax seed.
- In a separate bowl, whisk together honey, oil, brown sugar, vanilla extract, cinnamon, and salt.
- In a separate, smaller bowl, whisk egg white until frothy (about 30 seconds) then stir into the honey mixture.
- Pour wet ingredients over dry ingredients and use a spatula to stir well until all dry ingredients are completely coated.
- Evenly spread ingredients over prepared baking sheet. Transfer to 275F (135C) preheated oven and bake for 45-55 minutes. Granola should have slightly darkened in color and should appear dry.
- Remove from oven and do not stir, allow to sit undisturbed until completely cooled.
- Once granola has cooled, use your hands or a wooden spoon to break up into pieces. Use as desired.
Notes
How to Store
Homemade granola should be stored in an airtight container in a cool dry place and will keep for at least a month.Nutrition
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Kathie says
I made something very much like this years ago. It was a big hit! I lost that recipe, so I’m really looking forward to trying this.
Kaveri says
This looks amazing! I want to make it, but I am allergic to eggs unfortunately. Can I omit the egg white? Or use a substitute? As I understand, the egg white will help the granola clump up together.
Thank you!
Sam says
Hi Kaveri! I’m really sorry I don’t have a good substitute here. I’m racking my brain but nothing is coming to mind. Maybe someone else can help.
Kaveri says
No worries! Thank you!
Shelly says
Could the honey be be left ,or a little more brown sugar added. I prefer things not so sweet anyway. Wasn’t sure if It was needed to hold things together?
Sam says
Hi Shelly! The honey is needed to hold the granola together so it clumps properly, you might be able to reduce it a little bit, but the granola will be a bit more dry/crumbly.
BRIGITTE Couture says
Do you think I could omit the cinnamon or replace it by something else? Hubby is not a fan of the Fall spices (cinnamon, nutmeg, ginger…). Thanks!
Sam says
Hi Brigitte! You can certainly leave the cinnamon out. 🙂
Christine says
I made this granola today and I cannot stop eating it!! It is crazy delicious 😋 I’ve made a crockpot granola several times but, this is by far better. I did add some extra spices to mine. I added 1 tsp nutmeg and 1/2 tsp allspice. This is definitely going to be my new homemade granola recipe and, I’m never going back to buying it. Thanks for sharing this recipe, I’m in love with it so is my husband.
Sugar Spun Run says
I am so glad that you loved it, Christine! It is a favorite of mine too. Thanks for trying my recipe and for commenting. Enjoy! 🙂
Jen says
This is legit granola. I have always wanted to make granola and for some reason never got around to it. Well, enter shelter-in-place….you find the time 🙂 This was so easy, and the ingredients are normal, every day ingredients that I already had. It’s delicious! Great mid-afternoon snack, hiking snack, or breakfast mixed with yogurt and berries. Winner! I’m never going back to store-bought 🙂
Sugar Spun Run says
Hooray! I am so glad that you found the time to finally make your own, Jen! I am even happier that it was better than what you’d purchase at the store. Thanks for trying my recipe. 🙂
Praise says
Thank you sam❤❤❤ please can you also make traditional fruit cake🙏
Sam says
You are welcome! I will put it on my list of things to bake. 🙂
Cheska says
I’ve made granola before from another recipe and it was kind of average.
I made this recipe fairly plain (left out the fruit and put less nuts in it).
The flavour didn’t disappoint! My kitchen smelled delicious and the granola tasted just as good. My son asked for some extra in a baggy “to-go” when he left for school this morning.
I’m definitely going to experiment with other additions again! Thanks 😊
Olive knapp says
Hi sam! my name is Olive knapp and I am 12. I like to cook and bake but I have a question. In my 1st period class we are making pizza and we have to have 8 toppings, how long should I bake the pizza for?
p.s. Sorry if this is in the wrong catigory, i just love your site
Any way, i would love to here back from you!
Olive knapp
Sam says
Hi Olive! 8 toppings is a lot of topping. I usually recommend 13-15 minutes, but with that much stuff on top, it may need an extra minute or two. I hope this helps. 🙂
Willo says
Roast the almonds first?
Sam says
No need, they’ll be roasted with everything else in the oven. Enjoy! 🙂
Anita says
Would instant oats work as well?
Sam says
Hi Anita! I don’t recommend using instant oats here, they are more likely to burn in the oven. If you do it, watch it carefully when baking. 🙂
Debbie in California says
Looks great!
However, I would rather not use honey , yet, I am not creative/brave when it comes to substitutions.
Would you think maple syrup might work, or a smidge more brown sugar, or, is there something about the consistency of the honey that is necessary?
Thank you in advance for your suggestion.
Sam says
Hi Debbie! I think maple syrup will work fine here. Enjoy! 🙂
Shelly says
I am looking forward to trying this one out! Thanks Sam!
Sam says
I hope you love it, Shelly! I have a feeling you will 🙂