Crunchy Maple Pecan Granola

A jar of this granola costs a fraction of a good store-bought bag, and the smell while it bakes makes the effort worthwhile on its own.

The secret to big clusters is pressing the mixture flat on the tray and not stirring it until the end. Sprinkle over a Greek yogurt berry parfait or eat with cold milk.

Ingredients

Instructions

1. Heat the oven to 150°C (300°F) and line a large baking tray with parchment.
2. In a big bowl, mix the oats, pecans, almonds, seeds, cinnamon and salt.
3. Pour over the maple, oil, vanilla and egg white. Mix thoroughly until every piece is coated.
4. Tip onto the tray and press into an even ½-inch layer with the back of a spatula.
5. Bake for 20 minutes without stirring. Rotate the tray and bake another 10–15 minutes until deeply golden.
6. Cool completely on the tray — this is when the clusters form. Break into pieces and store in a jar for up to 3 weeks.

Cooking tips

• The egg white is the cluster trick — it acts like glue as it cools. Vegan? Use aquafaba.
• Add dried fruit AFTER baking, never before. Otherwise it burns and turns to leather.
• Low and slow — resist turning the oven up to speed it along.

More like this

For more from this section, browse our breakfast recipes or the full collection.