Do you like your Granola loose or clumpy? Either way, you’ll love this – the ultimate healthy Homemade Granola guide! Mix and match, build your own granola by using the ingredients you like and have on hand.
Easy Homemade Granola
I’m going to be honest with you – I didn’t start making making granola because it’s healthier than store bought. I started because it’s cheaper and and I can control how sweet it is (store bought is so sweet!!!). Then it evolved into a bit of a game, trying to come up with cute flavour combinations. Berry Burst, Apple Pie, Apricot Sunrise, Blueberry Pie, Apple Crumble, Peach ‘n Cream, Maple Crunch, Oatmeal Raisin Cookie.
You get the picture. Basically, desserts in breakfast form!
I make Homemade Granola – or Muesli as some Aussies know it – using a formula. I could talk you through it, but it’s much easier just to show you. ↓↓↓
This is actually a recipe that I posted yonks and yonks ago, but it’s been tweaked and improved, and plus it seems that back in those days I wasn’t much of a talker because the post had zero chatter in it.
The two main changes made to the recipe are to stir the dried fruit in at the end for the loose granola (because some bits can border on burning) and adding a way to make CLUMPY granola without adding loads and loads of honey / sugar / butter simply by stirring through egg whites. Egg is the ultimate food glue, for everything from cakes to cookies, omelettes to meatballs. And it holds true for granola. 🙂
So the same base “formula” applies to both types of granola, except the steps and cooking method are a little different.
Loose granola is as simple as it gets: Combine Dry ingredients, combine Wet ingredients, combine Wet & Dry, spread on tray, bake, add fruit at end.
Simple, yes?
As for clumpy granola, the order of the steps is a little different. The fruit has to be added in at the beginning because you can’t stir it in at the end. Egg white is added to bind the granola together to form clusters, it’s baked at a lower temperature (which helps to ensure the fruit doesn’t burn) then left to cool in the turned off oven which allows it to finish crisping and for the clusters to set..
Ahh, and the one little strange thing I do because you can’t stir the granola as it bakes (because otherwise you’ll break up the clusters!!) is to spread the granola on the tray with a hole in the middle because even when I’m using a fan forced/convection oven, I can never get the middle to go golden and crispy without the edges burning. 🙂
Looks weird I know. But trust me, it makes all the difference!!
And see? Look how it clusters up!
And have you ever thought about gifting granola?? Thoughtful, GREAT VALUE and totally customisable gift!!
OK, so I have to confess I have never ever gifted Granola before. It’s now officially on my list for Christmas gifts this year….
Homemade Granola has gotten all trendy in the past few years, and you’d have to search hard to find a bistro without granola on the weekend brunch menu. And they charge a small fortune for it too.
And that, my friends, is the beauty of this Homemade Granola “formula” – it’s so cheap to make using leftover bits and bobs. Dig into that pantry of yours and scratch together whatever nuts, seeds and dried fruit you can find. Get creative with the spices, go wild with flavourings!
And share your Granola flavouring ideas in the comments below to inspire other readers! I have some suggestions in the notes of the recipe – but I bet you can come up with better ones! – Nagi x
WATCH HOW TO MAKE IT
Healthy Homemade Granola recipe video!
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Build Your Own Homemade Granola (Muesli)
Ingredients
Dry Ingredients:
- 4 cups / 360 g rolled oats (not steel cut or quick cooking)
- 1 cup coconut flakes (or more nuts or oats)
- 1 cup raw nuts (eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds)
- 1/2 cup dried fruit (eg. chopped apricots, apple, pineapple, raisins)
- 1 tsp your favourite spice (eg. cinnamon, pumpkin spice, gingerbread mix)
- 1 pinch salt
Wet Ingredients:
- 1/3 cup sweetener (eg. honey, maple syrup, agave, see note 2 for Brown Sugar)
- 1/3 cup fat (eg. melted butter, canola oil or coconut oil)
- 1 1/2 tsp flavouring (eg. vanilla, almond essence, orange blossom)
CLUMPY Granola:
- 2 egg whites
Instructions
LOOSE Granola:
- Preheat oven to 150C/300F.
- Combine Dry ingredients, excluding dried fruit.
- Combine Wet ingredients.
- Combine Wet and Dry ingredients. Do a taste test. Adjust to taste - more sweet, more fat etc.
- Spread on baking tray and bake until golden, approximately 35 - 40 minutes, tossing twice.
- Stir through dried fruit. Cool. Store in an airtight container.
CLUMPY Granola:
- Preheat oven to 140C/280F. Line a large baking tray with baking paper.
- Combine Wet excluding egg whites.
- Combine Dry including dried fruit.
- Whisk egg whites with fork until foamy.
- Mix Wet and Dry in a large bowl, then mix through egg whites.
- Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
- Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
- Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
- Once cool, break into clusters. Store in an airtight container.
Recipe Notes:
* Apple Pie: As above but use only almonds and dried apples.
* Oatmeal Raisin Cookie: Butter, honey, raisins, vanilla and cinnamon, pinch of All Spice.
* Blueberry Pie: Apple Pie recipe but use dried blueberries instead and skip the cinnamon powder and add a dash of lemon essence.
* Super Berries: Try using dried goji berries!
* Orange Almond: Almonds and orange blossom
* Maple Pecan Pie! Use Pecans, vanilla, butter, maple 2. Brown Sugar: Add this into the Dry Ingredients. 3. Originally published in May 2014, updated with video and improved recipe. Changes include: adding a method to make clumpy granola without adding more sweetener or fat, for the loose granola, adding the dried fruit at the end which ensures none of it burns (sometimes, some fruit on the surface can get a little too brown). All photos were replaced and words were rewritten. 4. Nutrition per serving, assuming 10 servings (about 2/3 cup per serving).
Nutrition Information:
LIFE OF DOZER
He fully understands that he is only permitted on the sheet covered part of the couch.
Hi Nagi! Thank you so much for your granola cheat sheet! Like many of us, I am cooking exclusively from my pantry lately. Your recipe was so versatile, I was able to use what I had on hand and the granola turned out perfect. Thank you again!
That’s great Ashley, thanks so much for the feedback! N x
I see 1/4 cup of sweet and fat but I also see 1/3 cup of sweet and fat in the actual recipe. Mind clarifying? Thanks!
Hi Jen, the picture of ingredients and the written recipe both say 1/3 so I’m unsure where you’re seeing 1/4 cup – N x
Love this recipe as does my husband and I always make the loose granola I use in yogurt my husband snack on it rite from the jar. He recently asked if it can be made into bars and put melted dark chocolate on them?
Hi Laura, this recipe wont work in bars as is – it needs something to bind it together. N x
Love this!! Especially yummy over ice cream as a treat. Ok, not the healthiest. Great to snack on and eat with yogurt.
YES! I’m so glad you enjoyed it Amy!
I would like to incorporate ground flaxseed, chia seeds, and wheat germ. I plan to make the non clumpy style. Would I need to change or adjust anything? Thanks!
Hi Chelsea, it should work fine the recipe is very forgiving!! N x
We made the clumpy version, worked great!
I’m so glad you loved it Amy!
Okay this recipe is AMAZING, it has become a regular recipe for me and my boyfriend the last year. The clumpy granola is soooo good. No other granola recipes that I’ve ever used have done this step and I can never go back now. I also love how clear these instructions are and how customizable it is. Thank you so much for this recipe!
Wahoo, that’s great to hear Kimberly!
Hi Nagi! Is it possible to adapt this recipe so it doesn’t include oats? I have coeliacs and was hoping it could be made gluten free. Thank you!
Oats are gluten free in itself, just use a brand that makes an effort not to cross contaminate. ☺️
I only have quick cooking oats, have you ever tried using them? Can’t wait to try this recipe!
Hi Katie, I haven’t tried to be honest, quick oats have already been cooked, are pressed and are thinner than rolled oats so they would take less time in the oven I would imagine – N x
I love this, in fact I love everything you produce. Thank you for all your hard work, and big kiss and cuddle to Dozer.
Thanks so much Penji!
So I now make this about ever two weeks! The clumpy is my favorite!! I thought making granola was so hard, but this recipe is awesome and easy!! So proud of myself!
I’m so glad you love it Jathiya, it’s so versatile!!
If I want to add pumpkin to this, should I use it in place of the oil?
Hi Sarah, not sure pumpkin would work in this recipe sorry!
Hi
At what temperature, this needs to be baked?
Hi Sonia, It’s step 1 in the recipe directions – depending on whether you want clumpy or loose – N x
Just want to say thank you, for both the wonderful (doable) recipes, and for including Dozer in the pics. He is a lovely and fun addition.
Thanks so much Yasmin!
How long do these granola’s store for? Just made the clumpy version and letting it cool now!!
Hi Bamboo, I’ve stored in a super airtight container for over 2 weeks ❤️