Homemade granola is one of those recipes you love to come back to, especially when you’re craving something fragrant, crunchy, and simple. This week, with the chilly, rainy weather outside, it’s absolutely perfect—it fills the kitchen with the lovely scent of cinnamon, brightens up a slow morning, and helps use up any leftover oats, nuts, or seeds. I bake it in one big batch, let it cool, and then break it into larger, crunchy pieces. This makes it great not only in yogurt or porridge, but also just for snacking on as a quick snack.
Finished in 30 minutes
Serves 4–6
Difficulty simple
Ingredients
- 250 g rolled oats
- 80–100 g nuts, coarsely chopped
- 2 tablespoons of hemp seeds
- 2 heaping tablespoons of nut butter
- 1 egg white
- 2–3 teaspoons of liquid sweetener
- (depending on the consistency of the nut butter—if it’s runnier, 2 teaspoons will suffice; if it’s thicker, feel free to add an extra teaspoon)
- 1–1.5 teaspoons of cinnamon
- pinch of salt
- optional: 1/2 teaspoon vanilla
Optional extras:
- dried fruit
- coconut chips
- chocolate chips
Method
- Preheat the oven to 160 °C and line a baking sheet with parchment paper.
- In a bowl, mix together the rolled oats, chopped nuts, hemp seeds, cinnamon, and a pinch of salt. In a second, smaller bowl, lightly whisk the egg white until it forms soft peaks. Add the nut butter and liquid sweetener—the liquid nut butter will coat the mixture nicely. If it’s very thick, heat it briefly or thin it with a teaspoon of water or sweetener. Otherwise, the thick butter may only bind with some of the flakes, leaving the rest dry.
- Mix until you have a thick, sticky mixture (the mixture should be sticky, not dry; when you mix it, the flakes should be evenly coated, and the mixture should hold together slightly when pressed). If it falls apart in the bowl, add: 1 teaspoon of liquid sweetener, 1/2 tablespoon of nut butter, or 1–2 teaspoons of water).
- Pour this mixture over the dry ingredients and mix very thoroughly so that the flakes are coated as much as possible.
- Place the mixture on a baking sheet and spread it into an even layer, pressing it down firmly with a spatula or spoon. Feel free to form one large sheet of granola. Bake for about 25–30 minutes at 160 °C until golden brown. Stir loose granola during baking, but do not stir cluster granola. At most halfway through baking, rotate the baking sheet or gently check the edges, but do not break up the sheet.
Tips and tricks
Nutritional information
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