Granola Recipe With Honey
This granola recipe is toasted, crunchy, healthy, and filled with the perfect combination of warm yummy flavors. It’s high in potassium, as well as other nutrients, and low in saturated fat too!
Ingredients
Dry:
- 3 cups Rolled Oats
- 1/2 cup (+-70g) Brazil Nuts - (chopped) (substitute with any nuts of your choice)
- 2 tbsp Brown Sugar (substitute with any other granulated sweetener)
- 3 tbsp Shredded Coconut
- 3 tbsp Pumpkin Seeds
- 1/2 tsp Salt
Wet:
- 1/4 cup (56g when solid) Coconut Oil - melted (substitute with olive oil)
- 1/4 cup (85ml) Honey (substitute with maple syrup)
Toppings:
- 1/2 cup Dried Cranberries.
Instructions
- Preheat oven to 160°C (320°F).
- Line a large baking tray with parchment paper and non-stick spray. Set aside.
- To a large bowl, add your dry ingredients (oats, chopped nuts, sugar, coconut, pumpkin seeds and salt).
- Melt the coconut oil. Pour the oil and the honey over your dry ingredients and mix until everything is combined well.
- Beat your egg white with a hand mixer to soft peaks.
- Gently fold the egg white into your granola mixture.
- Place the mixture into your prepared tray in an even layer.
- Bake at 160°C (320°F) for 20-25 minutes. Turning either once throughout or every 10 minutes (depending on your desired end result).
- Remove from the oven and allow the granola to cool completely.
- Once cooled, gently break apart and add the dried cranberries.
- Serve and enjoy!
Notes
Stirring: If you aim to make granola clusters, you shouldn’t stir this granola - because stirring every 10 minutes (as the recipe says) will break the clusters apart. To get the clusters right, press the mixture down firmly onto the baking sheet before baking. I also recommend baking it at 150°C (300°F) in this case so that it doesn’t brown too quickly. If you notice it going too brown (check at 15 minutes), cover the baking tray will tin foil and pop it back into the oven to continue baking. The foil will stop any further browning.
If you don’t mind smaller clusters (or rather the odd cluster here and there), then stir the granola over 10 or so minutes. Make sure to still do so very gently. Stirring will allow for more even browning.
Another Note On Achieving Clusters: Once baked, allow the granola to cool completely. Once it has cooled completely, break it into clusters at that point. Allowing it to cool will help the granola to firm up and create a base from which clusters will result.