Take your breakfast on a whole new level of deliciousness with my Easy Granola loaf recipe. An indulgent twist on the classic granola, it combines the goodness of oats, nuts, seeds, and a bit of sweetness in a soft, loaf.
This is truly the perfect mix of wholesome ingredients and irresistible flavors making, it perfect for breakfast or anytime snack.
If it's your first time making this Easy Granola Loaf, then the Tips on Ingredients and substitutes if needed guide, tips and visual guide will be helpful to you. Or else simply skip to the recipe with measurements and method at the end of this post
Ingredients notes and substitutes if needed
This is just an overview, jump down to the full recipe card for the recipe amounts and recipe instructions
- ½ cup oil - Any neutral flavored oil like canola, sunflower or vegetable oil is fine to use.
- ¼ cup sugar - Either brown or white granulated sugar. I used brown sugar and it adds a hint of delicious caramel flavor to the loaf.
Feel free to adjust the amount of sugar based on the sweetness level of your granola.
You have the option to increase or decrease to your taste and preference.
- 2 large eggs - When making this recipe, don't worry too much about the temperature of the eggs.
Whether they're at room temperature or straight out of the refrigerator, both will work equally fine.
- ½ cup plain yogurt - Any plain yogurt can be used in this easy granola loaf: Alternatively, buttermilk or even sour cream make great options.
If however, you do not have yogurt, you can still make this loaf by using the following as a substitute
In a bowl, mix together 1 tablespoon lemon juice or vinegar with ½ cup of milk. Allow to stand for 5 minutes before using in the recipe.
- 1 ½ cups flour - All purpose (plain flour -UK) OR cake flour
- 1 Tablespoon Baking powder - (Do NOT use baking soda/ bicarbonate of soda)
- ½ teaspoon salt
- 2 cups granola - You have the choice to use either your own homemade granola or your favorite store bought brand or mix for this recipe.
Keep in mind that granola, especially store-bought varieties, often contains added sugar.
So, don't forget that depending on the sweetness level of your granola, feel free to adjust the amount of sugar in this recipe to match your taste preference.
- Carrots (optional) - Carrots are included in the recipe to contribute a delicious sweetness and improve the cake's tender texture
However it's entirely up to your preference and can easily be left out of this recipe if desired.
How to make Easy Granola Loaf
This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.
Egg / yogurt mixture
- In a bowl, use a whisk to beat together the eggs, sugar and oil
- Whisk in the yogurt and mix well. Set aside
- Flour / Granola mixture: a seperate large bowl, sift in the flour, baking powder and salt. Add ½ of the measured granola and grated carrots (if using). Mix until combined.
- Pour the Egg / yogurt mixture into the bowl with the Flour / Granola mixture
- Mix with a spatula until just combined
- Transfer the batter to a greased and lined 8.5X4.5 inch (21.5 x 11.4 cm) loaf pan. Gently level out the batter with a spatula.
- Sprinkle and gently press down the remaining granola over the batter. Place the loaf pan on the middle rack of your oven. Bake in a preheated oven of 180°C/350°F (fan 160°C) for 30-35 minutes.
- Allow the loaf to rest for 10 minutes before lifting it out of the tin, using the baking paper to assist, and placing it onto a cooling rack. Leave to cool for at least 20 minutes before slicing.
- No worries if the granola on top starts browning too fast! Just cover with foil halfway through baking. Make sure to shape the foil into a little dome so it doesn't touch the batter while the loaf bakes.
- If some of the granola has fallen off the loaf after baking, don't worry, you can always reuse it. Here are a few ideas. Save it in an airtight jar and:
- Sprinkle it over yogurt or a smoothie bowl.
- Use it as a topping for ice cream.
- Add it to a bowl of fruit.
- Incorporate it into your muffins or even plain cookies.
At room temperature: You can store this cake at room temperature in an airtight container for up to 3 days.
Easy Granola Loaf (No Yeast)
- ½ cup vegetable oil (canola or sunflower) (see note 1)
- ¼ cup white or brown sugar
- 2 large eggs (see note 2)
- ½ cup plain yogurt (see note 3)
- 1½ cups All purpose (plain flour -UK) OR cake flour
- 1 Tablespoon baking powder (ensure that you use a level tablespoon of baking powder, not heaped)
- ½ teaspoon salt
- 1 cup granola (see note 4)
- 1 cup grated carrots (optional) (see note 5)
For the topping
- 1 cup granola
- Preheat the oven to 180°C/350°F (fan 160°C)
- Grease and line a 8.5X4.5 inch (21.5 x 11.4 cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking
Egg / yogurt mixture
- In a bowl, use a whisk to beat together the 2 large eggs , ¼ cup white or brown sugar and ½ cup vegetable oil (canola or sunflower)
- Whisk in the ½ cup plain yogurt , and mix well. Set aside
- Flour / Granola mixture: In a separate large bowl, sift in the 1½ cups All purpose (plain flour -UK) OR cake flour, 1 Tablespoon baking powder and ½ teaspoon salt. Add 1 cup granola and 1 cup grated carrots (optional) Mix until combined.
- Pour the Egg / yogurt mixture into the bowl with the Flour / Granola mixture. Mix with a spatula until just combined
- Transfer the batter to the lined loaf pan.
- Gently level out the batter with a spatula.
- Sprinkle and gently press down 1 cup granola over the batter.
- Place the loaf pan on the middle rack of your oven. Bake in a preheated oven of 180°C/350°F (fan 160°C) for 30-35 minutes.
- If the granola on top starts browning too fast! Just cover with foil halfway through baking. Make sure to shape the foil into a little dome so it doesn't touch the batter while the loaf bakes.
- After baking, leave the loaf in the pan for 10 minutes. Then gently remove it from the pan with the help of the baking paper.
- Transfer the loaf to a cooling rack. Leave to cool for at least 20 minutes before slicing. (see note 6)
- At room temperature: You can store this cake at room temperature in an airtight container for up to 3 days.
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