Tinhateats

Homemade Einkorn Granola with Oats, Nuts, & Seeds

Packed with whole grains, nuts, seeds, and naturally sweetened with maple syrup, it’s a recipe that’s as nourishing as it is delicious. The best part? The raw einkorn berries toast up perfectly in the oven, giving every bite a satisfying crunch. This is the perfect pantry staple for any snack lover.

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Why you'll love this...

Crunchy & Satisfying – The raw einkorn berries toast up beautifully in the oven, giving each bite a hearty, nut-like crunch.
Wholesome Ingredients – Made with whole grains, nuts, seeds, and natural sweeteners, it’s a clean, nourishing snack.
Perfectly Sweetened – Maple syrup provides just the right amount of sweetness without making the granola sticky.
Quick & Easy – Whip the egg white, mix, bake, and you’ve got a granola that’s healthier and tastier than store-bought versions.

Did you know you can use raw whole einkorn berries to make a delicious and crunchy granola?

I’ve always loved baking with einkorn flour, but exploring the whole grain itself has opened up a whole new world in my kitchen. Einkorn’s naturally nutty flavor adds an earthy richness and depth that you just can’t get from modern grains. When combined with oats, nuts, seeds, and a natural sweetener, these raw berries create a granola that’s not only nutrient-packed and wholesome but also perfectly crunchy with a slight chew—a texture that’s uniquely einkorn.

The best part? This granola is packed with protein. Just one full cup of raw einkorn berries provides a whopping 32 grams of protein on its own. Add in the nuts, seeds, and oats, and you’ve got even more protein, making this granola a truly satiating breakfast or snack option.

What I love most about this granola is how easy it is to customize. You can add your favorite nuts, seeds, or dried fruit after baking, so each batch feels a little different. The raw einkorn berries toast beautifully in the oven, giving a satisfying crunch, while the oats and nuts add extra texture. Maple syrup binds everything together just enough without making it sticky, and a whipped egg white creates crunchy clusters that are irresistible.

This granola is perfect for sprinkling over yogurt, enjoying with milk, or snacking straight from the jar. It’s wholesome, naturally sweetened, and full of nutrients—making it a snack you can feel good about.

Ingredients needed for this ancient grain granola

Egg white, whipped until frothy
Einkorn berries (raw, uncooked — see notes)
Rolled oats
Chopped nuts (almonds, walnuts, or pecans)
Pumpkin or sunflower seeds
Shredded coconut
Maple syrup
Melted coconut oil or avocado oil
Vanilla extract or vanilla bean paste
Cinnamon powder
Flaked sea salt

Tips

Add Fruits after baking- If you’re using dried fruits such as craisins, raisins, cherries, blueberries, or chopped dates, always stir them in after the granola has baked and cooled slightly. Baking them with the granola can cause them to burn, harden, or turn bitter, while adding them afterward keeps their natural chewiness and flavor intact.

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Step By Step Directions-How to make einkorn wheat berry granola

1.

Whip the egg white: In a medium bowl, whisk the egg white until light, frothy, and soft peaks form. This step is key for creating crunchy granola clusters.

2.

Combine dry ingredients: In a large bowl, mix together the einkorn berries, rolled oats, chopped nuts, pumpkin seeds, sunflower seeds, shredded coconut, cinnamon, and sea salt.

3.

Add wet ingredients: Pour in the maple syrup, melted oil, and vanilla bean paste. Gently fold in the whipped egg white until everything is evenly coated.

4.

Bake: Line a baking sheet with parchment paper and spread the granola mixture into an even layer. Bake at 350°F (175°C) for 20 minutes, stirring once halfway through. Return to the oven and bake for an additional 10 minutes, stirring once more for even browning.

5.

Cool completely: Let the granola cool fully on the pan to allow clusters to set and crisp up before breaking apart.

Pro Tip

Spread the granola thinly on the baking sheet to ensure even baking. Stir halfway through and then once more to prevent uneven browning.

Frequently Asked Questions

Should I cook the einkorn berries prior to making the granola?

Use raw, uncooked einkorn berries for best results. I have tested this recipe with cooked and soaked (then dried) berries, and they turned out chewy without adding any real benefit. Raw berries toast up beautifully in the oven, giving the granola its signature crunch. Einkorn berries will have some chew to them, but not as much as when they have been soaked or cooked.

How long does homemade granola last?

Stored in an airtight container at room temperature, it keeps for about 2-3 weeks.

Can I substitute honey?

I don’t recommend substituting honey for maple syrup in this recipe. Honey is hygroscopic, which means it attracts and holds onto moisture. Instead of crisping, the granola will turn sticky and lose its crunch as it sits in the pantry. Maple syrup, on the other hand, bakes up dry and crunchy, making it the better choice for homemade granola

Is this a hard granola?

This granola is delightfully crunchy! I love the texture of the hard einkorn berries combined with the softer, nutty oats and nuts — it’s the perfect balance. Both my 3- and 5-year-olds love it and enjoy it frequently as a snack. If you have sensitive teeth, keep in mind that this is definitely a harder granola.

What are the einkorn health benefits?

These einkorn berries are loaded with protein, fiber and full of vitamins and minerals. Exact protein content will vary by mix-ins, but the einkorn berries alone, per 1/4 cup of einkorn berries has about 8g protein and 4–5g fiber. There is 1 full cup in the this recipe, so this is a fantastic source of protein and fiber!