Homemade Granola
Big crunchy clusters, far less sugar than shop-bought, and one tray makes about three weeks of breakfasts.
Ingredients
- 4 cups (360g) old-fashioned rolled oats buy
- 1 1/2 cups (200g) mixed nuts and seeds, roughly chopped buy
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon buy
- 1/2 cup (120ml) maple syrup or honey buy
- 1/3 cup (80ml) neutral oil or melted coconut oil buy
- 1 egg white, lightly beaten (for clusters) buy
- 1 teaspoon vanilla extract buy
- 1 cup (150g) dried fruit, added after baking buy
Method
- Heat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment.
- Toss the oats, nuts, seeds, salt and cinnamon in a large bowl.
- Whisk the maple syrup, oil, egg white and vanilla, pour over the dry mixture, and stir until every oat is coated.
- Tip onto the tray and press down firmly into an even layer — compacting it is what creates clusters.
- Bake 40 minutes, rotating the tray once at the halfway point. Do not stir.
- Cool completely on the tray without touching it, then break into clusters and stir through the dried fruit.
Cook's notes
- Stirring during baking is the single most common reason granola comes out loose instead of clustered.
- It crisps as it cools — if it seems soft coming out of the oven, wait before judging it.
- Add dried fruit only after baking; it turns hard and bitter in the oven.
Why this works
Clusters need three things: a binder (egg white or just enough syrup), compression before baking, and no stirring during it. Stirring is the single most common reason homemade granola comes out loose — every time you disturb it you break the clusters that are forming.
If it goes wrong
Loose granola means stirring, not enough binder, or a tray that was too large so the mixture spread thin. Burnt edges with a soft middle means the oven runs hot — drop 25°F and extend the time.
Make it your own
Any nut or seed combination works. Coconut flakes should go in for the last 10 minutes only, or they burn. Swap maple for honey for a floral note, though honey browns faster.
Storing and reheating
3 weeks in an airtight container at room temperature, and that's the point of making it. It goes soft if there's any moisture — cool it completely before sealing, or you'll trap steam.
More breakfast ideas
Fluffy Buttermilk Pancakes
Tall, cloud-soft pancakes with crisp golden edges. The buttermilk and a rested batter do all the heavy lifting.
Classic French Toast
Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.