Can I Use Instant Oats Instead of Rolled Oats for Granola?

December 24, 2025 •

4 min read

Over 50% of homemade granola recipes call for rolled oats, but many home cooks wonder if they can use a faster alternative. Yes, you can use instant oats instead of rolled oats for granola, but it will significantly alter the final texture. Rolled oats create a hearty, chewy crunch, whereas instant oats result in a finer, softer granola that lacks the same cluster formation.

Quick Summary

Using instant oats in granola produces a softer, less clumpy result compared to the signature hearty texture achieved with rolled oats. The higher level of processing and thinner flakes of instant oats mean they absorb moisture faster and bake differently. Adjustments to baking time and other ingredients may be necessary for the best outcome.

Key Points

Texture is the Primary Difference: Instant oats produce a softer, finer granola, whereas rolled oats create a hearty, crunchy, and chunky texture.
Adjust Wet Ingredients: When substituting instant oats, you may need to reduce the amount of oil and liquid sweetener to prevent a soggy outcome.
Use Binders for Clusters: To promote cluster formation with instant oats, adding a binding agent like whisked egg white or flax seed meal is recommended.
Bake Low and Slow: Baking at a lower temperature for a longer time is crucial for instant oats to dry out and toast properly without burning.
Cool Completely for Crispness: Allow the granola to cool completely and undisturbed on the baking sheet to achieve any crispness or clusters.
Rolled Oats are the Granola Standard: For a traditional, chewy, and cluster-filled granola, rolled oats (or old-fashioned oats) remain the superior choice.
Nutritionally Similar: Despite the difference in texture and processing, the nutritional value of instant and rolled oats is largely comparable.

Understanding the Oats: Rolled vs. Instant

Before delving into the granola-making process, it is crucial to understand the fundamental differences between instant and rolled oats. Both originate from the same whole oat groat but are processed differently, leading to distinct cooking properties and textures.

Rolled Oats (Old-Fashioned): Oat groats are steamed and then rolled into thick, flat flakes. This minimal processing allows them to hold their shape exceptionally well during baking, creating the chewy, hearty texture essential for classic granola clusters. They absorb moisture more slowly, preventing them from becoming mushy during the baking process.
Instant Oats (Quick Oats): Instant oats are the most processed variety. They are pre-cooked, dried, and then cut into smaller pieces before being rolled thinner than their old-fashioned counterparts. This extra processing increases their surface area, enabling them to cook much faster—often just by adding hot water. However, this same quality is their major drawback for granola.

The Impact of Instant Oats on Granola Texture

When you swap instant oats for rolled oats in a standard granola recipe, the primary difference you will notice is the change in texture. Instant oats absorb moisture and fat very quickly, which means they tend to turn soft and crumbly rather than toasting up into distinct, crunchy clusters. The result is a finer, more powdery granola that is less satisfying for those seeking a classic, hearty crunch. This softer texture is not necessarily a bad thing, but it is a major deviation from the traditional result.

How to Make Granola with Instant Oats Successfully

While the texture will be different, you can still create a delicious and functional granola using instant oats. The key is to manage the moisture and fat content and monitor the baking process closely. Here is a modified approach:

Reduce Wet Ingredients: Because instant oats absorb liquid so readily, you may need to reduce the amount of oil and liquid sweetener (like maple syrup or honey) in your recipe. This prevents the oats from becoming a soggy mass before they have a chance to toast.
Add Binding Agents: To encourage cluster formation, consider adding a binding agent that isn't dependent on the oats' structure. Egg whites, for example, can be whipped until frothy and mixed in to help bind the ingredients together. Flax seed meal is another excellent option that absorbs moisture and helps create structure.
Use Low and Slow Heat: Baking at a lower temperature for a longer period will help to dry out the granola and encourage browning without burning. This is particularly important for instant oats, which can turn from perfectly toasted to burnt very quickly. A temperature of 300°F (150°C) is often recommended.
Cool Completely: For any clusters to set and harden, it is crucial to let the granola cool completely on the baking sheet without disturbing it. Breaking it apart too soon will prevent the clusters from forming. For homemade granola with instant oats, this cooling period is even more critical.

Instant Oats Granola with Added Binders

Here is a simple recipe to illustrate these techniques:

Ingredients:
- 3 cups instant oats
- 1/2 cup chopped pecans or walnuts
- 1/4 cup flax seed meal
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg white, whisked until frothy
- 1/2 tsp fine sea salt
- 1/2 tsp cinnamon
Instructions:
1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the instant oats, nuts, flax meal, salt, and cinnamon.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, and frothy egg white.
4. Pour the wet mixture over the dry ingredients and stir until evenly coated.
5. Spread the mixture in an even layer on the prepared baking sheet.
6. Bake for 30-35 minutes, stirring once halfway through, until golden brown. The mixture will still be soft.
7. Remove from the oven and let cool completely, undisturbed, on the pan. The granola will crisp up as it cools.

The Final Verdict: Is it a Worthwhile Substitution?

Substituting instant oats for rolled oats is a viable option for those who prefer a softer, quicker-cooking cereal or need to use what is on hand. However, for a traditional, chunky, and chewy granola, rolled oats are the superior choice. The softer texture of instant oats is ideal for applications where the oats are meant to blend in, such as muffins or smoothies, but less so for a standalone crispy cereal. The ultimate decision depends on your desired outcome: a classic crunch or a softer, more delicate texture.


Feature	Rolled Oats (Best for Granola)	Instant Oats (Alternative)
Processing Level	Minimally processed; groats are steamed and rolled.	Highly processed; pre-cooked, cut smaller, and rolled thinner.
Texture	Hearty, firm, and chewy; creates crunchy clusters.	Finer, softer, and creamier; tends to crumble instead of cluster.
Cooking Time	Longer cook time required; takes 5-10 minutes for porridge.	Quick cooking time; can be made instantly with hot water.
Moisture Absorption	Absorbs liquid slowly, holding its shape well.	Absorbs liquid very quickly, becoming soft and mushy.
Best For	Granola, overnight oats, cookies, muesli.	Quick porridge, smoothies, quick baked goods.
Cluster Formation	Excellent, as they hold their structure during baking.	Poor, as they break down and absorb moisture too fast.

Conclusion

While you can use instant oats in place of rolled oats for granola, the final product will have a dramatically different texture. Rolled oats are the gold standard for crunchy, cluster-filled granola because their sturdy flakes maintain their integrity during baking. Instant oats, due to their smaller size and thinner nature, produce a softer, finer cereal. If you opt for the substitution, be prepared to adjust your recipe by using less liquid and incorporating a binding agent like egg white or flax meal to achieve the best possible result. Ultimately, your choice should be guided by your preference for either a classic, chewy crunch or a softer, more delicate finished product.

Homemade granola is an excellent way to control ingredients and avoid excess sugar found in store-bought varieties. Learn more about the versatility of oats and other recipes at The Spruce Eats.

Frequently Asked Questions

No, granola made with instant oats will not have the same crunchy texture as granola made with rolled oats. The instant oats will absorb moisture quickly and create a softer, more delicate result that crumbles easily.

It is difficult to get classic, large clusters with instant oats because their smaller, thinner flakes break down during baking. However, you can use binding agents like egg white or flax seed meal to help form smaller, more delicate clumps.

Yes, you should consider reducing the amount of liquid sweeteners or oils since instant oats absorb moisture much faster than rolled oats. You should also bake at a lower temperature for a longer period to ensure the oats toast and dry out properly.

No, the nutritional difference between instant and rolled oats is not significant. Both are made from whole oat groats, and the processing primarily affects the texture and cooking time, not the core nutritional content.

No, steel-cut oats are even less suitable for granola than instant oats. They are whole oat groats chopped into pieces and are very tough, requiring much longer cooking times and resulting in an unpleasantly hard texture when baked like granola.

Rolled oats are the best choice for granola because their larger, thicker flakes hold their shape during baking. This allows them to toast and crisp up beautifully, creating the signature chewy and crunchy clusters.

The best way is to accept that the texture will be different. Beyond that, use less liquid binder, incorporate a thickener like flax seed meal or egg whites for some clumping, and bake at a lower temperature for a slightly longer time, cooling completely afterward.