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This brown sugar granola is the answer to all your breakfast and snacking dreams. Whether you’re a fan of yogurt parfaits, smoothie bowls, or just need a crunchy snack to munch on, this easy granola recipe has you covered. Packed with whole oats, sweetened coconut, and just the right touch of cinnamon, it’s everything you need to make mornings a little brighter. Plus, no nuts means it’s a great option for those with allergies! The best thing? It’s simple enough to make for first-time granola bakers but tasty enough for seasoned pros.
The Chemistry of Granola
Granola’s irresistible crunch comes from a unique combination of wet and dry ingredients working together during baking. The egg white is the unsung hero here- it acts as a binding agent, helping the granola form those coveted crunchy clusters. Brown sugar, with its molasses content, caramelizes beautifully when exposed to heat, giving the granola its golden-brown hue and deep flavor. Butter, meanwhile, enhances richness, while the combination of maple syrup and vanilla extract brings a natural sweetness and aromatic complexity. Together, these ingredients work magic in your oven!
What is in nut-free brown sugar granola?
Rolled Oats
The backbone of this recipe! Old-fashioned oats create a hearty, crunchy texture that quick oats simply can’t replicate.
Shredded Sweetened Coconut
It adds a touch of sweetness and chewy texture. For extra nutrition, you can use unsweetened coconut flakes.
Brown Sugar
The key to the caramelized sweetness. Use dark brown sugar for a deeper molasses flavor or light brown sugar for a milder taste.
Maple Syrup
Choose pure maple syrup for natural sweeteners and unrefined flavors.
Unsalted Butter
It helps the granola achieve its golden-brown perfection and adds a rich, buttery taste.
Vanilla Extract
It enhances the sweetness and brings out the warm flavors.
Cinnamon
Adds warmth and spice to balance the sweetness.
Fine Sea Salt
A small amount enhances the flavors without making it salty.
Egg White
Whisked to frothy perfection. it binds the granola mixture and creates crunchy clusters.
How do you make homemade granola?
- Preheat your oven. Set your oven to 325 degrees. Line a large baking sheet or half-sheet pan with parchment paper to prevent sticking.
- Melt wet ingredients. Combine 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1/3 cup brown sugar, and 1/3 cup unsalted butter in a small saucepan over medium heat. Stir occasionally until melted and smooth.
- Combine dry ingredients. In a large mixing bowl, stir together the 3 cups rolled oats, 1/2 cup shredded coconut, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt.
- Prepare the egg whites. Whisk the egg whites in a separate bowl until frothy. This step is essential for creating crunchy clusters.
- Mix all together. Pour the melted wet ingredients over the oat mixture and stir until everything is well-coated. Gently fold in the whisked egg white.
- Spread on baking sheet. Spread the granola mixture in an even layer on the prepared cookie sheet.
- Bake and stir. Bake for 20 minutes. Remove from the oven, stir the granola with a spatula, and bake for another 15 minutes or until golden brown.
- Cool completely. Let the granola cool completely on the baking sheet. As it cools, it will crisp up beautifully.
Storage and Freezing
Store your granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze it for up to three months. Always let granola cool fully before storing to maintain crunch.
Granola is perfect for making ahead! Prepare a large batch, freeze half in a sealed container, and enjoy homemade granola anytime. Thaw at room temperature for a few hours before serving.
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Why make homemade brown sugar granola?
There’s something magical about making your own granola. For years, I relied on store-bought granola, always for different flavors or crunchier clusters. Then, I started making my own homemade granola, and let me tell you, it’s a game-changer! This brown sugar granola has become a staple in my kitchen. I love pairing it with Greek yogurt and fresh berries for breakfast or sprinkling it over ice cream for dessert. Once you try it, you’ll never look back at store-bought granola again.
Make this granola the next time you crave a healthy, homemade snack. It’s the best homemade granola recipe to keep on hand and customize with your favorite ingredients like dried fruit, pumpkin seeds, or chocolate chips. Don’t forget to share your creations on social media – tag me to show off your delicious granola clusters @_mrs.madi_.
FAQs
Can I substitute quick oats for old-fashioned oats in granola?
Yes, but keep in mind that quick oats are thinner and more processed, which can result in a less textured granola. Old-fashioned oats provide the hearty, crunchy clusters we all love.
How do you store granola to keep it crunchy?
Store granola in an airtight container at room temperature. Keep it in a cool, dark place to preserve freshness and crunch for up to two weeks.
Can I freeze granola?
Absolutely! Granola freezes well in a sealed container or freezer bag. When ready to use, just let it sit at room temperature for a few hours.
What are some ways to use granola?
Granola is versatile! Use it as a topping for yogurt parfaits, smoothie bowls, or ice cream. It’s also great as a snack on its own or incorporated into trail mix.
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- Vanilla Frozen Custard
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Nut-Free Brown Sugar Granola Recipe
Ingredients
- 3 cups rolled oats
- 1/2 cup shredded sweetened coconut
- 1 tsp cinnamon
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup brown sugar
- 1/3 cup unsalted butter
- 1/2 tsp fine sea salt
- 1 egg white
Instructions
- Preheat your oven to 325 degrees.
- In a small saucepan over medium-low heat, add 1/4 cup maple syrup, 1 tsp vanilla extract, 1/3 cup brown sugar, 1/3 cup unsalted butter. Allow all the ingredients to melt.
- While the wet ingredients melt, stir the dry ingredients in a separate bowl: 3 cups oats, 1/2 cup shredded coconut, 1 tsp cinnamon, and 1/2 tsp fine sea salt.
- In a small bowl, whisk the egg white until frothy.
- Pour the melted wet ingredients over the oat mixture, stir until it is all coated.
- Fold the whisked egg white into the mixture.
- Pour the oats on a parchment paper-lined cookie sheet.
- Place in the preheated oven for 20 minutes.
- After 20 minutes, stir the granola with a spatula and place it back in the oven for 15 minutes.
- Remove and allow it to cool before serving.
Nutrition
Have you tried this recipe?
I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.
