My name is Crystal and I am addicted to this Homemade Granola. It is true. I. Can’t. Stop. Eating. It!!! I literally crave it from the moment I wake up. Most days it IS the first and last thing I eat. If you’re a cluster lover this recipe makes perfectly chewy clusters or a crunchy crumble that’s perfect for sprinkling (or pouring). I even make it gluten free for my hubby using gluten free old-fashioned oats and can’t taste any difference! 
I have honestly wanted to post this recipe for WEEKS, however I have been unable to control my cravings for this granola and therefore had not been able to take pictures because it would be gone before I knew it. I finally had a moment of strength and was able to post these pictures of the different ways we have been enjoying this, most delicious, recipe. I must say that my very favorite way is with yogurt. Not just any yogurt, but with Greek God’s Honey Salted Caramel Greek Yogurt. Have you all seen this flavor at the store!? I feel like I’m eating dessert, not Greek yogurt and gluten free granola! It’s addicting so make sure you buy 2 tubs. One tub lasts a day here at the Dangerfield home. You’ll understand where I’m coming from when you try this combo!
We also eat this granola as cereal, sprinkled on hot oatmeal and on top of these apples. Spoon peanut butter onto sliced apples, press granola on top of PB and top with a drizzle of Nutella! My 4-year old Layla titled these ‘Messy Apples’. And that they are. They’re a great after-school snack.
To make this recipe as clusters you’ll want to line a baking sheet with parchment paper and press the wet mixture firmly into the pan. Bake for 35 minutes and let cool completely. After granola has cooled, break apart into small clusters. They’ll be crispy on the outside and chewy on the inside. Store in airtight container at room temperature.
For a more crumbly and crispy granola, line a baking sheet with parchment paper and loosely sprinkle wet mixture onto pan. Bake for 30 minutes and toss granola with spatula. Return to oven for additional 5 minutes. Toss again when done and let cool. (this crispy crumble version is my personal favorite) Store in airtight container at room temperature.
Ingredients
- 3 C old-fashioned oats or GF old-fashioned oats
- 1 C slivered almonds
- 1 C unsweetened shredded coconut
- 2 T ground flaxseed
- 1 T chia seeds
- 1 tsp cinnamon
- 1/4 C packed brown sugar
- 1/2 tsp salt
- 1/2 C coconut oil, melted
- 1/2 C pure maple syrup
- 1 egg white, lightly beaten
- 1 tsp vanilla
- 1/2 tsp almond extract
Instructions
- Preheat oven to 300*. Line baking sheet with parchment paper.
- In large bowl, combine dry ingredients and stir to mix. In separate bowl, whisk melted coconut oil, maple syrup, egg white and extracts until smooth. Pour over dry ingredients and mix well.
- If making clustered granola, pour wet mixture onto baking sheet and press firmly into pan. Bake for 35 minutes and let cool completely. Break apart into clusters when cooled.
- If making a crunchy crumble granola, sprinkle wet mixture onto baking sheet and bake for 30 minutes. Toss granola with spatula and return to oven for additional 5 minutes. Toss again and let cool.
- Store granola in airtight container at room temperature for up to 1 week.
Notes
adapted slightly from Whole and Heavenly Oven.
