Crunchy Maple Pecan Granola

I make a jar of this every couple of weeks. It costs a fraction of a good store-bought bag, and the smell alone makes it worth it.

The secret to big clusters is pressing the mixture flat on the tray and not stirring it until the end. Sprinkle over my 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

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.