This maple almond granola is comforting, healthy and a really yummy treat. It doesn’t have any refined sugars like the store bought stuff and it is also made with ingredients you can pronounce!
Making your own granola is actually a very easy thing to do. Not only is it easy but by making your own you can control what goes into it and customize it to your tastes and/or needs.
It also makes your house smell amazing with the toasting oats, nuts and cinnamon.
I was trying to figure out a way to make the big clusters, because that’s my favorite part about granola. I did a little research and found some recipes using an egg white to make clusters. I used my grandmas granola recipe as a starting point. Changed a few things and added in the egg white. I tried several batches but I don’t think it made a huge difference. It made little clusters but not those really mammoth clusters that are great for snacking.
However, this maple almond granola still tastes great. I kind of reminded me of the honey bunches of oats clusters. The smaller clusters are probably better for eating as a cereal or topping yogurt with anyway.
- 4 cups old fashioned oats
- 1 cup sliced almonds
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/4 cup oil I used coconut oil
- 1/3 cup maple syrup
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 egg white
- 1 cup dried fruit if it is in big chucks, chop it to smaller pieces
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Preheat the oven to 300 degrees F.
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In a large bowl combine the oats, almonds, cinnamon and salt.
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In a small bowl melt the or heat the oil in the microwave just until warm. Add in the maple syrup, honey and vanilla. Pour over the oat mixture and stir to combine.
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In a small bowl whisk the egg white until frothy and pour over the oat mixture. Stir to combine. Pour onto a baking sheet and spread into an even layer. Bake for 35-40 minutes gently stirring half way through. Watch carefully the last 10 minutes so it doesn't burn.
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Let granola cool completely before removing from the pan and adding in the dried fruit.
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Store in an airtight container for up to 1 week or in the freezer for a longer period of time.
