Granola with Bran and Germ

Granola is an easy way to use up any bran and germ that you have leftover from sifting your freshly milled flour. It is an easy way to add nutrition to a classic breakfast and snacking.

I prefer to leave the freshly milled flour with all the parts of the grain intact but occasionally in recipes like my Angel Food Cake, it is necessary. This recipe is a great way to keep any of that good nutrition from going to waste!

Homemade Granola with Bran and Germ

Granola is one of those wonderfully versatile foods that can be enjoyed for breakfast, a snack, or even a topping for desserts and yogurt. Making your own granola at home not only lets you control the ingredients but also allows you to customize flavors and textures to your liking. Today, I’m sharing a detailed recipe for a nutritious honey oat granola made with a blend of rolled oats, quick oats, and freshly milled bran and germ for an extra boost of fiber and nutrients.

This granola is naturally sweetened with honey and lightly spiced with cinnamon and vanilla, while avocado oil adds a subtle richness and helps create those perfect crispy clusters. Whether you eat it plain, with nuts, or mixed into yogurt or smoothie bowls, this granola is sure to become a staple in your kitchen.

Why Make Your Own Granola?

Store-bought granola can be expensive and often contains added sugars, preservatives, and oils you might want to avoid. Homemade granola gives you full control over:

• Sweeteners: Use honey, maple syrup, or other natural sweeteners.
• Oils: Choose healthy fats like avocado oil or coconut oil.
• Add-ins: Customize with your favorite nuts, seeds, dried fruits, or spices.
• Freshness: Freshly milled bran and germ add extra nutrition and flavor.

Plus, the aroma of granola baking in your oven is simply irresistible!

Step-by-Step Instructions

Mix the Dry Ingredients

In a large mixing bowl, combine the rolled oats, quick oats, salt, cinnamon, and freshly milled bran and germ. The bran and germ are nutritional powerhouses, rich in fiber, vitamins, and minerals.

Whisk Together the Wet Ingredients

In a separate bowl, whisk the honey, avocado oil, vanilla extract, and egg whites until smooth and well combined. The egg whites help bind the oats into clusters and add protein without altering the flavor.

Combine and Coat

Pour the wet mixture over the dry ingredients and stir thoroughly. Make sure every oat flake is well coated with the honey and oil mixture. This is key to achieving those perfect crunchy clusters.

Spread and Bake

Line a large sheet pan with parchment paper. Spread the granola mixture evenly onto the pan, pressing it down gently into a single layer. This helps the granola bake evenly and form clusters.

Bake at 300°F (150°C) for 25 minutes, flipping the granola every 10 minutes to ensure even browning. Keep a close eye in the last 15 minutes because granola can burn quickly due to the honey’s sugar content.

Cool Completely

Once baked, remove the granola from the oven and let it cool completely on the pan. Cooling is crucial because the granola will crisp up as it cools.

Do not touch it while it cools if you want large clusters. It is important not to disturb it as this will break up the clumps.

Add Mix-Ins and Store

After cooling, mix in any nuts, seeds, or dried fruit you like. Store your granola in an airtight container at room temperature. Granola will keep fresh for up to one month.

Tips for Perfect Granola Every Time

• Watch the Oven: Because honey caramelizes quickly, baking at a lower temperature and flipping often prevents burning.
• Customize Your Mix-Ins: Add chopped almonds, walnuts, pecans, pumpkin seeds, chia seeds, or dried cranberries after baking for extra flavor and texture.
• Use Freshly Milled Bran and Germ: These add fiber, antioxidants, and a subtle nuttiness that elevates your granola beyond the usual.
• Press for Clusters: Pressing the oat mixture firmly before baking helps it stick together in satisfying chunks.
• Storage: Keep in an airtight container to maintain crispness and freshness.

Why This Granola Is So Nutritious

This recipe shines because it incorporates whole grains in multiple forms. Rolled oats, quick oats, and freshly milled bran and germ offer a rich source of dietary fiber, protein, and essential nutrients. The use of avocado oil provides heart healthy monounsaturated fats, while honey adds natural sweetness along with trace antioxidants.

The addition of egg whites not only helps bind the granola but also boosts the protein content, making this a balanced, energizing snack or breakfast option.

Serving Suggestions

• Classic Yogurt Bowl: Spoon over Greek yogurt, drizzle with honey, and top with fresh berries.
• Smoothie Bowl Topping: Add a crunchy texture to your smoothie bowls.
• Breakfast Cereal: Serve with milk or plant-based milk for a wholesome breakfast.
• Snack: Enjoy it by the handful for a nutritious on-the-go snack.
• Dessert: Sprinkle over ice cream or baked fruit for added crunch.

Final Thoughts

Making granola from scratch is easier than you think and infinitely more rewarding. With this recipe, you get a wholesome, delicious cereal that’s packed with nutrition and free from unwanted additives. The freshly milled bran and germ take it to the next level, delivering flavor and health benefits you won’t find in store-bought granola.

Give it a try, experiment with your favorite nuts and dried fruits, and enjoy the crunchy, sweet goodness any time of day!

Have you tried making homemade granola with freshly milled grains? Share your favorite mix-ins and tips in the comments below!

Granola with Bran and Germ

Recipe by Katelyn AmesCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

5

cups

Prep time

10

minutes

Cooking time

25

minutes

Calories

200

kcal

Serving Size

1/2

cup

Total time

35

minutes

Granola is an easy way to use up any bran and germ that you have leftover from sifting your freshly milled flour. It is an easy way to add nutrition to a classic breakfast and snacking item!

Ingredients

• 226g Rolled Oats (about 2c)

• 133g Quick Oats(about 1 1/2c)

• 170g Honey

• 5g Salt (or to taste)

• 28g Avocado Oil

• 1/2 tsp Cinnamon

• 14g Vanilla

• 30g Egg Whites (1 egg white)

• Bran and Germ up to 1/2c

• 1 1/2c Additions (see tips below) optional

Directions

• Combine all the dry ingredients and nuts if your are using them, and mix well.
• Combine the wet ingredients and fold into dry until the oats are fully coated.
• Spread onto a large lined sheet pan, pressing it down into a single layer.
• Bake at 300 for 25 minutes, flipping every 10 minutes. Keep a very close eye on it in the last 15 minutes of baking as it will burn very quickly.
• Cool completely before mixing in the additions. Store in an airtight container. Granola can be stored for up to one month.

Notes

• Additions: add up to 1 1/2c:
  Nuts. Almonds, Pecans, Walnuts, Pistachios.
  Dried Fruit. Raisins, Cranberries, Dried Blueberries, Apricots, Dates.
  Coconut. Shaved, Flaked, Shredded; you can add it before baking for a toasted flavor or after baking.
  Banana Chips. 
  Orange and Lemon Zest. Zest adds a delightfully fruity addition to granola, lightens the flavor profile.
  Seeds. Sunflower, Pumpkin, Chia, Flax, Hemp.
• Bran and Germ. As I bake, I find there are some delicate pastries that do better sifted. I will put the Bran and Germ into a jar in my freezer and once I have about 1/2 cup I will toss it into my granola! It will keep in the freezer for up to six months.
• Egg White. If you like clumps of granola as apposed to tiny pieces of oats, like I do, the egg white is key! If you prefer smaller pieces you can absolutely omit this.

Nutrition Facts are estimates and should not be used to make medical decisions. Facts are calculated for the basic granola without additions.