Crunchy Granola
By Tested and perfected in the Sur La Table kitchen
Crunchy Granola
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 2.5 quarts
- 1 egg white
- ¼ cup coconut oil
- 2 tablespoons brown sugar
- 1-2 tablespoons honey
- ¼ teaspoon ground cinnamon
- Hefty pinch of salt
- 2 teaspoons vanilla bean paste
- 3-4 cups rolled oats
- 2 ½cups roughly chopped nuts and seeds of choice. Almonds, pepitas, chia seeds, peanuts, walnuts or sunflower seeds all work well.
- 1 cup coconut flakes
- 1 ½cup dried fruit, roughly chopped if large. Dried cranberries, apricots, dried mango, dates, raisins or banana chips all work well.
Preheat oven to 300° F.
In a large bowl, whisk together egg white, oil, sugar, honey, cinnamon, salt and vanilla.
Add oats, nuts, seeds and coconut; toss to coat. Pour out onto a rimmed baking sheet and spread evenly. Transfer to preheated oven. Bake, gently stirring every 10-15 minutes until desired level of toast is achieved, 40-60 minutes total.
Remove from oven, and while still hot add dried fruit. Toss to distribute.
Allow granola to cool to room temperature before transferring to airtight storage containers. Granola will keep at room temperature for up to 2 weeks.
In a large bowl, whisk together egg white, oil, sugar, honey, cinnamon, salt and vanilla.
Add oats, nuts, seeds and coconut; toss to coat. Pour out onto a rimmed baking sheet and spread evenly. Transfer to preheated oven. Bake, gently stirring every 10-15 minutes until desired level of toast is achieved, 40-60 minutes total.
Remove from oven, and while still hot add dried fruit. Toss to distribute.
Allow granola to cool to room temperature before transferring to airtight storage containers. Granola will keep at room temperature for up to 2 weeks.