Homemade Granola
Most store-bought granola is just breakfast candy. This version lets you control the sweetness and actually tastes like its ingredients. The process is simple, but getting large, crunchy clusters depends on two specific techniques: adding an egg white to the binder and pressing the granola firmly before baking.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans roughly chopped
- 1/2 cup raw sunflower seeds
- 1 1/2 tsp ground cinnamon
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 large egg white
- 1 cup dried cherries or cranberries
Method
- Preheat oven to 325F. Line large baking sheet with parchment.
- Mix oats, pecans, sunflower seeds, cinnamon, salt, ginger, and cardamom in large bowl.
- Whisk melted coconut oil, maple syrup, vanilla, and egg white in separate bowl.
- Pour wet ingredients over dry mixture, stir until evenly coated.
- Spread on baking sheet, press firmly into thin, compact layer.
- Bake 20 minutes, rotate pan, bake additional 15-20 minutes until deep golden brown.
- Let cool completely on pan for 45 minutes without disturbing.
- Break into clusters, stir in dried cherries.
- Store in airtight container.
Notes
Do not stir while cooling - this ensures crispy clusters form.