This is the best healthy homemade granola: crunchy, chunky, full of flavor, and just sweet enough. Swap out the nuts and add your favorite mix-ins to make it your own!
Prep Time:20 minutes
Cook Time:30-35 minutes
Total Time:50-55 minutes
Yield:8 cups granola 1x
4 cups (13 ounces) gluten-free rolled oats
1 cup nuts, chopped (I like 1/2 cup each pecans and sliced almonds)
3/4 cup (1 7/8 ounces) unsweetened dessicated coconut threads
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 egg whites
1/3 cup (4 ounces) honey (preferably raw & unfiltered)
1/4 cup (2 ounces) coconut oil, melted
2 teaspoons vanilla extract
1 cup dried fruit or other mix-ins (optional)
Preheat oven to 300ºF with oven racks in the top and bottom third positions. Spray two baking sheets with nonstick cooking spray or line with parchment paper for easier cleanup.
In a large bowl, whisk or toss together the rolled oats, nuts, coconut, cinnamon, salt, and cayenne pepper until well-mixed.
In a separate bowl, beat together the egg whites, honey, melted coconut oil, and vanilla extract until well-combined.
Pour the wet ingredients over the dry ones and mix in until the dry ingredients are uniformly moistened.
Divide the granola evenly between the two baking sheets, using a wooden spoon or spatula to pat each portion into an “O” shape (see photos), compacting the granola together as you do so.
Bake granola in the preheated oven for 30-35 minutes, or until golden, switching and rotating the baking sheets halfway through the baking time. Let granola sit untouched for 20 minutes before breaking into clumps with your hands. Toss in dry fruit or other mix-ins (if using).
Store granola in an airtight container or zip-top bag at room temperature. It should stay fresh for at least 2 weeks.
This granola is very easy to customize. Feel free to use your favorite nuts, spices, and mix-ins to make this your own!
This recipe was originally posted in 2012 and has since been slightly modified. I’ve added desiccated coconut to the dry ingredients, changed the oil to coconut oil and reduced the amount used by 1 tablespoon, and recommended adding any dried fruit to the granola after baking rather than before.