There IS such a thing as the perfect granola. You know the one—it has exactly the right proportions of the things you love, and absolutely none of the stuff you don’t. And it’s impossible to find, right? Wrong! Now you can concoct your very own, with the just-right mix of nuts, grains, fruits and seeds, perfectly seasoned and—best of all—warm and fragrant from the oven. Making your own granola is simple, free of packaging, and the result is simply the best possible recipe—because it’s all yours.
Need a little inspiration for your homemade granola? Try one of these combinations to achieve a delicious mix.
Blueberry Cobbler: Almonds + Dried Blueberries + Cinnamon + Meyer Lemon Zest
Pecan Pie: Pecans + Dates + Nutmeg + Almond Extract
Chocolate Covered Cherry: Walnuts + Dried Cherries + Cocoa Powder + Vanilla Extract
- 2 egg whites
- 4 cups rolled oats
- 1 cup coconut flakes
- 1 cup raw nuts or seeds (almonds, walnuts, pecans, pistachios, sunflower seeds, pumpkin seeds)
- ½ cup dried fruit (apples, apricots, pineapple, dates, raisins, blueberries)
- 1 tsp spice (cinnamon, pumpkin spice, gingerbread spice, nutmeg)
- 1 pinch salt
- ⅓ cup sweetener (honey, maple syrup, agave)
- ⅓ cup fat (melted butter, melted coconut oil, olive oil)
- 1-1/2 tsp flavoring (vanilla extract, almond extract, food-grade essential oil)
- Preheat oven to 280°F. Line a baking tray with parchment paper.
- Whisk egg whites until foamy. Set aside. In a large bowl, combine dry ingredients of oats, coconut flakes, raw nuts, dried fruit, spice and salt.
- In a small bowl, combine sweetener, fat and flavoring then add mixture to large bowl of dry ingredients. Once mixed, slowly add egg whites and mix until well combined.
- Spread granola on tray. Leave the center of the tray empty in order to allow for more even cooking. Bake for 35–45 minutes or until golden. Do not stir! Allow granola to cool then store in an airtight container or enjoy immediately.