Cracker Barrel Granola
Description
This copycat Cracker Barrel granola recipe bakes rolled oats, sliced almonds, and honey into big, crunchy clusters, then finishes them with chewy dried fruit. It's lightly sweet, easy to make, and perfect over vanilla yogurt and fresh berries for a Cracker Barrel style breakfast at home.
Ingredients
Granola
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Honey Coating
- ⅓ cup honey
- ¼ cup vegetable or canola oil
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
- 1 large egg white, whisked until frothy (optional, for clusters)
Mix-Ins
- ¾ cup mixed dried fruit, such as raisins and dried cranberries
Instructions
- Preheat the oven. Heat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
- Combine the dry ingredients. In a large bowl, stir together the oats, sliced almonds, brown sugar, cinnamon, and salt, breaking up any clumps of sugar.
- Mix the honey coating. In a small bowl, whisk together the honey, oil, melted butter, and vanilla. If the honey is thick, microwave for 10 to 15 seconds until pourable.
- Coat the oats. Pour the honey mixture over the oat mixture and stir until everything is evenly coated and glossy. Fold in the frothy egg white.
- Press onto the pan. Spread the mixture onto the prepared baking sheet in an even layer about ½ inch thick. Press down firmly with the back of a spatula.
- Bake. Bake for 35 to 40 minutes, rotating the pan halfway through, until deep golden brown. Do not stir.
- Cool completely. Place the pan on a wire rack and let the granola cool undisturbed for at least 45 minutes so it can crisp up.
- Break into clusters. Break the cooled granola into pieces of your preferred size.
- Add the dried fruit. Toss the clusters with the dried fruit.
- Store. Transfer to an airtight container and store at room temperature.
Equipment
- Large rimmed baking sheet
- Parchment Paper
- Large Mixing Bowl
- small bowl or glass measuring cup
- Whisk
- Rubber Spatula
- Wire cooling rack
- Airtight storage container
Notes
- Air fryer method: Press about one-third of the mixture into a parchment-lined pan that fits your air fryer. Cook at 300°F for 10 to 12 minutes, checking after 8 minutes. Cool completely before breaking apart. Repeat with the remaining mixture.
- For bigger clusters: Use the egg white, press the mixture down firmly, and don't stir during baking.
- Add dried fruit after baking so it stays soft and chewy instead of turning hard.
- Gluten-free: Use certified gluten-free oats.
- Dairy-free: Replace the oil and butter with ⅓ cup plus 2 teaspoons melted coconut oil.
- Nut swap: Replace half the almonds with chopped pecans for a Southern twist.
- Storage: Keeps up to 2 weeks at room temperature in an airtight container, or up to 3 months in the freezer.
- To re-crisp: Bake at 300°F for 5 to 7 minutes, then cool completely.
- Serving suggestion: Layer vanilla yogurt, fresh berries, and granola for a Cracker Barrel style parfait.
- This is a homemade copycat recipe and is not affiliated with Cracker Barrel Old Country Store.
Nutrition
Serving: 1ServingCalories: 289kcalCarbohydrates: 37gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 6mgSodium: 126mgPotassium: 199mgFiber: 4gSugar: 19gVitamin A: 71IUVitamin C: 0.1mgCalcium: 52mgIron: 2mg