I don’t know about you, but my favorite part of granola are those big chunks. I prefer making my own granola versus buying it. A lot of the store bought granolas are packed with a ton of sugar. A lot of recipes I tried to make at home left me with just little pieces of oats and nuts with anything barely sticking together. With a little research I discovered a way to make the perfect granola.
Tips to making chunky granola:
1. Add egg whites. – By adding beaten egg whites, it works as a binding agent to help the granola clump together.
2. Don’t stir. – A lot of recipe say to stir the granola mixture a couple times when it is baking in the oven. By not stirring, it will let the ingredients stay together in larger clumps.
3. Let the granola cool completely. – By letting it cool completely will ensure clumps stay put. You can then break them into whatever size pieces you prefer.
Makes 18 servings
(1/3 cup = 1 serving)
3 cups oats
1/3 cup almonds
1/3 cup pecans
1/3 cup walnuts
1 cup unsweetened coconut
1 tbsp cinnamon
1/2 tsp salt
1/2 cup maple syrup
2 egg whites, beaten until frothy
1/2 cup dried cranberries
1/2 cup dried blueberries
1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or cooking spray.
2. In a large bowl, combine the oats, nuts, coconut, cinnamon, and salt. Toss to combine.
3. Add in the maple syrup and syrup. Toss to combine until all the dry ingredients are coated.
4. Spread out on a large baking sheet and pat down. Bake for about 40 minutes. Check to see if granola is evenly browned. (May need a few more minutes)
5. Take out of the oven and let granola completely cool in the pan. This will help the large chunks stay together. Then break up granola to whatever size chunks you like. Toss in the dried cranberries and dried blueberries.
* This recipe is very versatile and ingredients can be substituted with different nuts, seeds, and dried fruit.
(Nutrition Facts based on Calorie Count)