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Homemade Organic Granola (Less Sugar, More Crunch)

Homemade Organic Granola (Less Sugar, More Crunch)

Store-bought granola is often more sweet than crunchy. This version uses a modest amount of maple syrup and relies on two tricks for big clusters: an egg white, and leaving the pan untouched while it bakes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups organic rolled oats
  • 1 cup raw nuts such as almonds, pecans or walnuts, roughly chopped
  • 1/2 cup pumpkin or sunflower seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/3 cup maple syrup
  • 1/4 cup olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 egg white whisked until frothy, optional for clusters
  • 1/2 cup dried fruit added after baking

Method
 

  1. Heat the oven to 300°F (150°C) and line a large sheet pan with parchment.
  2. In a large bowl, mix the oats, nuts, seeds, cinnamon and salt.
  3. Whisk the maple syrup, oil and vanilla, pour over the dry mix, and stir until everything is coated. Fold in the frothy egg white, if using.
  4. Spread the mixture evenly on the pan and press it down firmly with a spatula.
  5. Bake for 40–45 minutes, rotating the pan halfway, without stirring, until golden and fragrant.
  6. Let it cool completely on the pan (it crisps as it cools), then break it into clusters and mix in the dried fruit.

Notes

  • Low heat is the key. At higher temperatures the nuts and syrup can scorch before the oats dry out.
  • Dried fruit added before baking turns hard, so always add it at the end.