Homemade Einkorn Granola with Oats, Nuts, & Seeds
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Einkorn Granola 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.
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.
Table of Contents
Ingredients needed for this ancient grain granola
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.
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Step-By-Step How to make einkorn berry granola
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.
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.
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.
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.
Cool Completely
Cool completely: Let the granola cool fully on the pan to allow clusters to set and crisp up before breaking apart.
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.
If you’re looking for more ways to use einkorn berries, try my Healthy Einkorn Fried Rice or Einkorn Mediterranean Salad with Lemon Herb Dressing. And if you want to keep a batch of cooked einkorn berries on hand, follow this simple guide on how to cook einkorn berries for easy use in salads, side dishes, and more.
Helpful Tips
FAQ’s
Should I cook the einkorn berries first?
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 texturally. 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 einkorn 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 granola hard?
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!
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Homemade Einkorn Granola
Equipment
- 1 Electric hand mixer or stand mixer with whisk attachment You can also whip you egg white by hand with a whisk attachment.
Ingredients
- 1 large Egg white
- 1¼ cup Einkorn berries
- 1 cup Rolled oats
- 1/2 cup Chopped nuts (Almonds, walnuts, pecans)
- 1/4 cup Pumpkin seeds
- 1/4 cup Sunflower seeds
- 1/4 cup Shredded coconut
- 1/3 cup Maple syrup
- 1 tbsp Melted coconut oil or avocado oil
- 1 tsp Vanilla bean paste
- 1 tsp Cinnamon powder
- 1/2 tsp Flaked Sea salt
Instructions
- Whip the egg white: In a medium mixing bowl, whisk the egg white until light, frothy, and soft peaks form. This takes a few minutes but is key for creating crunchy clusters.
- Combine dry ingredients: In a large bowl, stir together the einkorn berries, rolled oats, chopped nuts, seeds, shredded coconut, cinnamon, and sea salt.
- Add wet ingredients: Pour in the maple syrup, melted coconut (or avocado) oil, and vanilla bean paste. Gently fold in the whipped egg white until everything is evenly coated.
- Spread and bake: Line a baking sheet with parchment paper. Spread the mixture out into an even layer. Bake at 350°F (175°C) for 20 minutes, stirring halfway, then bake for another 10 minutes, turning once more for even browning.
- Cool completely: Let the granola cool fully on the pan to allow clusters to set and crisp up before breaking apart.