Go Back
+ servings
convection oven granola

Convection Oven Granola

Convection Oven Granola calls for a little wheat germ and egg white to help it clump.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Author Cookie Madness


  • 1 1/2 cups rolled oats
  • 1/2 cup slivered almonds and whole if you like
  • 1/2 cup pecans
  • 1/4 cup walnuts optional -- just use 1/4 cup extra oats if you don't have walnuts
  • 2 teaspoons of toasted wheat germ if you have it
  • 3/8 teaspoon salt
  • 1 egg white medium, lightly beaten with a fork
  • 3 scant tablespoons light brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 2 tablespoons oil walnut oil, coconut oil, any kind you want
  • 1/2 teaspoon vanilla


  • Preheat the convection oven to 275 degrees F. Line a heavy, large rimmed cookie sheet with parchment paper.
  • In a large bowl, stir together the rolled oats, almonds, pecans, walnuts and wheat germ. Toss in salt and stir to evenly disperse salt.
  • Pour the egg white over the oat mixture and stir well.
  • In a microwave-safe measuring cup, stir together the brown sugar, maple syrup, honey and oil. Heat on high for about 1 minute, then stir to dissolve sugar slightly. Stir in vanilla. Pour hot syrup mixture over granola and stir until evenly coated. Dump oat mixture out onto the two cookie sheets, spreading as evenly as possible and pressing down slightly so that oats are in a thin, closely packed layer
  • Bake for 35 to 45 minutes in the convection oven stopping to stir every 15 minutes. The granola should be nicely browned, but still kind of soft when you take it out of the oven. It should crisp up as it cools.
  • Makes about 2 1/2 cups