Big Cluster Maple Granola
Happy Saturday everyone! A few years ago I tried to make my own granola. I remember that it was the hype of all food bloggers at that time to try some sort of version of homemade granola. But it was meh, just mediocre for me (at least using the recipe that I decided to try). Since then, homemade granola wasn’t high on my list of something I wanted to even try again. I just kind of forgot about it and honestly, was a little hesitated about making them again. I haven’t tried making homemade granola since then. A little voice inside of me told me to just buy them. Recently, my daughter was in the yogurt and granola kick meaning that is all she wanted to eat. Hmm… there are worse food that she could be addicted to. So I began my search for a new homemade granola. And I landed on this one.
So easy to make, and the ingredients were pretty simple. Maybe except wheat germ, not a common household pantry (but if you decide to purchase a glass jar to make this, I can assure that it will be worth it, and you can also use them to make these delightful pancakes!). I made two recipes right away (which again, I don’t normally do unless I highly trust the source of the recipe). And I was glad that I did. We couldn’t eat them fast enough. Since I ended up with two pans, I made one pan with bigger cluster for me and Red – and the second pan, a little smaller cluster for my daughter. I must say that once I tried this, I haven’t bought any more store granola. Try them and let me know if you agree.
3 cups (240 grams) old-fashioned rolled oats
1 cup (50 grams) unsweetened shredded or flaked coconut
1 cup (100 grams) walnuts, coarsely chopped
1/4 cup (25 grams) toasted wheat germ
2 tablespoons (30 ml) olive oil
1/2 teaspoon coarse salt
1/2 cup (120 ml; or increase to a cup if a sweeter granola is preferred) maple syrup
1/4 teaspoon ground cinnamon
1 large egg white
1 1/2 cups (215 grams) dried cherries or another dried fruit, diced if large pieces
Preheat your oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.
Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break up granola into whatever size clusters delight you. Sprinkle in dried fruit.
The granola keeps at room temperature in an airtight container for 2 weeks. It keeps even longer in the freezer.
Yield: 7 cups
Source: Smitten Kitchen Cookbook