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.
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 ❤️
Easy and delicious. Thank you for a delicious and versatile recipe. And the baking technique makes for uniform browning
Wahoo! I’m so happy you love it Joan!
Thank you!!!! This recipe is fantastic. I will never get store bought, too sweet granola again. This recipe is a keeper! Made mine with cranberries, walnuts, coconut oil and butter with cinnamon, a pinch of nutmeg, vanilla and some fennel for a hint of licorice. Yum!!!
Loved the granola!! Have tried other recipes before & failed!! This was easy to follow with lots of ways to customize. Thanks so much
You’re so welcome Susan, I’m so happy you love it!
Another winner!
Thanks Akilah!
This is such a great granola recipe. I love that I can tweak it to use up the ingredients in my cupboard. It works well for a family of 5.
Yes, it’s so versatile and I usually just throw in whatever I have in my cupboard to use it up!
It turned out good BUT….the one thing I would change js wait to add the raisins until after baking. My raisins were tko crunchy.
Hi Michele, you could definitely wait until later to add them. I don’t find that my raisins dry out – this would vary based on brand I suppose. ❤️
I made the clump version. Really delicious, thanks for sharing!
I’m so glad you love it Andrea!
Thanks Nagi!! Amazing receipt. My 4th time making, it’s so good, so easy to do. 5 stars for you and your recipe.
Got Healthy granola for Christmas….Gobbled it up!
Can’t wait to make my own…
THANK YOU for the recipe.
This morning was the first time I’ve ever made granola. It turned out great. Thanks for this recipe!
thank you for this recipe. 😊 I’ve made this 3 times now and it’s just yummy each time! I’ve been coating protein balls with this granola and the combo makes for great morning tea snack!
You’re so welcome Ev! Glad you enjoy this! N x
Hi Nagi, nice to meet you. I made the clump granola last month and it was PERFECT. Thank you for your recipe. Today, I am making the loose granola. The house smells terrific!!
oh
sorry
1 more
i used raw peanut in place of raw almond. love them!
hi,
thank you so much for sharing this. as i didnt have coconut flakes, i used 5 seeds (pumpkin, sunflower, flax, chia, and black sesame), and they turned out awesome!
i prepared them for my sister in law as her birthday gift, and she said tasty!
keep posting ya.
cheers~~
That’s great to hear Wanna! Thanks for letting me know! N x
Hello Molly,
I now know why my granola didn’t clunk I did not add the egg whites it was tasty I use molasses. i put it in yogurt ate it as a snack and added milk and fresh fruit. as you suggested this receipe is on my Christmas list as gifts. thanks for the receipe
Carrol
I’ve seen a few recipes with wheat germ or ground flaxseed or wheat bran added. Have you tried any of these? What do you think of them in a granola recipe?
I’ve made quite a few batches with flax eggs instead of egg whites and they work great. 2T flax meal to 4-5T water is my mix, I add it to the wet ingredients after letting it set for 5-10 min and it makes lovely clumpy granola
This is what I love the comments for! I was hoping there was a way to get clumpy granola without the egg whites, definitely going to give this a try!!
This is one of my favorite recipes of all time! Super delicious! Thank you for sharing.
Howdy, can’t wait to make this. Thank you. What is this flavouring almond essence, orange blossom.
I’ve made this a number of times, trying different flavours that you suggest, it’s really delicious! Thanks for sharing the recipe!
That’s wonderful to hear Becky! Glad you enjoyed it 🙂 N x