Crispy Granola
Golden brown baked oat clusters with nuts and maple syrup, keeps for weeks.
- Preparation
- 15 min
- Cook/bake time
- 35 min
- Total
- 50 min
- Difficulty
- Easy
- Calories
Golden brown baked oat clusters with nuts and maple syrup, keeps for weeks. The secret to large clusters is a whisked egg white that glues the flakes together during baking, and the rule to let the granola cool completely on the baking sheet without stirring it. Significantly cheaper and less sweet than store-bought.
Step-by-step instructions
- 1
Mix the dry ingredients
Combine the rolled oats, chopped nuts, coconut chips, seeds, cinnamon and salt in a large bowl. Use rolled oats, because quick oats crumble in the oven and do not form clusters. The salt is not a minor detail here. It enhances the sweetness and rounds out the flavor of the granola.
- 2
Incorporate the wet ingredients
Stir together the maple syrup, oil and vanilla extract and pour the mixture over the dry ingredients. Mix everything thoroughly until every single flake is shiny and moist. Dry spots will remain pale and soft in the oven, while the rest is already browning.
- 3
Fold in the egg white
Whisk the egg white until lightly frothy and fold it into the mixture. It acts like a glue during baking and is the reason why you get large crispy clusters at the end instead of loose flakes. If you are baking vegan, leave it out and press the mixture more firmly instead.
- 4
Bake flat
Spread the mixture on a baking sheet lined with parchment paper and press it down firmly with a spatula or the palm of your hand into an even layer. Bake the granola at 150 °C top and bottom heat for 35 minutes. Rotate the baking sheet once after twenty minutes, but do not stir under any circumstances.
- 5
Let cool
Remove the baking sheet from the oven and let the granola cool completely on it without touching it. It will still seem soft when you take it out and only becomes crispy as it cools. Then break it into pieces and fold in the dried fruit, which would burn in the oven.
