healthy homemade granola

healthy homemade graonla | home sweet blog

A looong time ago, I posted a homemade granola recipe. That recipe was fine, but it called for brown sugar and veggie oil and I knew there was a way it could be a little healthier. If I’m going to feel guilty about eating a calorie-packed breakfast, I at least want to be enjoying cinnamon rolls or donuts or obscene amounts of bacon … not granola. For Christmas I received the Smitten Kitchen cookbook  (I’m obsessed, btw) and it has the most delicious granola recipe. She’s swapped the butter and vegetable oil – usually found in other recipes – for olive oil. Plus, there’s an egg white – which makes the granola magically stick together and make big clusters (which, let’s be honest, is what everyone digs for with the store bought varieties). I’ve changed up her recipe just slightly and swapped ingredients for ones I prefer. It’s now a staple in our pantry… and my mom’s… and hopefully it will be in yours, too!

healthy homemade graonla | home sweet blog

{ healthy homemade granola }

  • 3 cups old-fashion rolled oats*
  • 1 cup unsweetened shredded coconut or flaked coconut
  • 1 cup almonds, half chopped and the other half whole
  • 1/4 cup flax seed
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/2 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • 1 1/2 dried cranberries

Preheat oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it on a single layer on a parchment-lined baking sheet. Bake for 45-55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if it is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Break up granola into clusters. Sprinkle in dried fruit.

The granola keeps in an airtight container for 2 weeks. It keeps even longer in the freezer.

*Once, I accidentally bought stone ground oats and since I didn’t have 3 full cups of rolled oats, I used 2 1/2 cups rolled oats and 1/2 cup stone ground oats. It still turned out delish. Just a different texture. If I have the stone ground oats on hand, I’ll throw some in.


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