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Prep time
5 minutes
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Cook time
45 minutes
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Makes
4 cups granola
Author Notes
The perfect granola is elusive. It needs to be clumpy, crunchy, not too sweet and definitely not brimming with dried fruit (sorry, not sorry). Also, it should almost certainly not include chia seeds. Hot take, I know.
This granola recipe is several attempts in the making, but it finally has just the right balance of sweetness, flavor, crunch and clump. The maple and chai spices in this recipe go together like PB&J and the addition of two egg whites makes the granola ultra clumpy. If you prefer less clumpy granola, feel free to break it up into smaller clumps after it’s cooled. Alternatively, you could probably omit the egg whites, but I haven’t tested it that way so proceed with caution. —Sustained Kitchen - Molly
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Ingredients
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2 cups
old fashioned oats
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1 cup
buckwheat groats
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1/2 cup
raw almonds
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1/2 cup
raw pepitas
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1/2 teaspoon
salt
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1 1/2 teaspoons
ground cinnamon
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1 1/2 teaspoons
ground ginger
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3/4 teaspoon
ground cardamom
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1/4 teaspoon
ground allspice
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1/4 teaspoon
ground cloves
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1/4 teaspoon
ground black pepper
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3 tablespoons
coconut oil
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1/3 cup
maple syrup
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1/2 teaspoon
vanilla extract
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2
egg whites
Directions
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Preheat oven to 300 F. Combine all dry ingredients in a large bowl and set aside. Melt your coconut oil and then whisk to combine with the maple syrup and vanilla. Pour the wet ingredients over the dry ingredients and stir to combine.
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Lightly beat the egg whites until they're frothy and then add them to the mixture, stirring to combine. Spread the granola onto a large, parchment-lined baking sheet, leaving it pretty clumpy so that it can stick together. Bake for 45 minutes, or until golden and fragrant. Let it cool completely before breaking it into your favorite sized chunks. Enjoy with yogurt, ice cream, oatmeal and more.
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