Since discovering I can make granola at home I can’t seem to keep it stocked at my house. Everyone loves it and it’s so much better than store-bought. Plus you can pick and choose what you add to the mix! It’s a win-win.
Rolled oats – You will need old-fashioned oats, not quick oats. Check the label if you want this granola to be gluten-free.Dried cranberries and pepitas – Choose any nuts and dried fruit you like.Honey and brown sugar – This is for the sweetness and to help the clusters stick together.Vegetable oil, vanilla extract, and egg white – The egg white is the key to granola clusters.Ground cinnamon and salt – Add that classic granola flavor.
Add coconut flakes or shredded coconut.Almonds, sunflower seeds, chopped pecans, walnuts, pistachios, or peanuts.Add in some chocolate chips.Swap the honey for maple syrup.Dried raisins or dried berries.Add extra spices like nutmeg, cardamom, or ground ginger.I have never tested this recipe using coconut oil but you could certainly give it a try.
In a large bowl combine oats, nuts, salt, and cinnamon. In another bowl whisk together honey, brown sugar, oil, and vanilla. Pour the wet mixture over the oats mixture and stir to coat well. Beat the egg white in a separate bowl and pour over the mixture. Mix to coat evenly with the egg white. Allow to cool completely (the granola will crisp a little more as it cools.) Once cooled to room temperature break into large chunks (big clusters) and store granola in an airtight container for 1-2 weeks. (ours never lasts that long)
