Homemade 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.
Equipment
- 1 Large sheet pan
- 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.
Notes
Note: To test for doneness, take out a small cluster of granola and let it cool on the counter for a few minutes. It should harden as it cools. If it still feels wet or sticky, pop it back in the oven for another 5 minutes.
Note: If you want a slightly softer einkorn berry, you can lightly crack the berries by placing them in a plastic bag and gently smashing them on the counter with a mallet. This fractures the berry and makes it a bit less hard once cooked. This step is optional, as it only slightly softens the berries. Fracturing (cracking) the berry breaks the hard outer bran layer and exposes some of the inner endosperm, which allows for better water absorption and slightly faster cooking. I found the difference to be negligible, but it’s worth trying if you’d like.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!