Sweet
Home-made honey granola
Big golden clusters of oats, almonds, pecans and coconut, bound with honey and olive oil — the granola I always have in a jar on the counter.
Press the mixture flat on the tray and don't stir for the first 20 minutes. That's how you get proper clusters.
Method
- 01
Heat the oven to 150°C fan and line a large baking tray with parchment.
- 02
In a big bowl, mix the oats, almonds, pecans, seeds, coconut flakes, salt and cinnamon.
- 03
Warm the honey, maple syrup and olive oil in a small pan until just runny. Stir in the vanilla.
- 04
Pour the wet mixture over the oats and toss until every flake is coated. Fold in the whisked egg white — this is the cluster secret.
- 05
Tip onto the tray and press flat with the back of a spatula, about 2cm thick. Do not spread it out into a thin layer.
- 06
Bake for 20 minutes without touching it. Rotate the tray, break into big clusters with a spatula, and bake for another 15–20 minutes, until deeply golden and toasty. Watch the coconut in the last few minutes.
- 07
Cool completely on the tray — this is when it crisps. Fold in the dried fruit. Store in a big glass jar for up to 3 weeks.
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