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Homemade Granola

Prep Time:

10 minutes

Cook Time:

25-30 minutes


8-12 servings



About the Recipe

This is a modificiation of a recipe from the book Salad Freak by Jess Damuck. I was on the hunt for a great, nut free granola recipe. Her recipe called for nuts and red pepper flakes, which would have set off my already sensitive digestive system, so these are the modifications I made to make the recipe perfect for me!


2 beaten egg whites

1/3 cup extra virgin olive oil

1 tsp ground cinnamon

3 cups old fashioned oats

1/2 cup toasted buckwheat groats

1/4 pumpkin seeds

1/4 sunflower seeds

1/2 dried fruit bits (cranberry, raisins, etc.)

1/2 cup maple syrup

2 tsps kosher salt


Preheat oven to 350 F

In a small pot over medium heat, bring 1/3 cup olive oil and 1 tsp ground cinnamon to a simmer, then remove from heat and set aside.

In a large bowl, combine oats, buckwheat, seeds, fruit bits, maple syrup, salt, olive oil with cinnamon, and egg whites. Combine until everything is well mixed and moist.

Spread in a thin layer on parchment-lined baking sheet and bake in oven, Rotate at 15 minutes and bake for a total of 25-30 minutes

Let cool. I used this as a topper on yogurt and as a stand alone snack.

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