Big-Cluster Granola

Name: Big-Cluster Granola
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 400 g (4½ cups) rolled oats; 150 g (1¼ cups) mixed nuts, almonds, hazelnuts, pecans; roughly chopped; 80 g (½ cup) mixed seeds, pumpkin, sunflower; 40 g (¾ cup) unsweetened coconut flakes, optional; 60 g (⅓ cup packed) light brown sugar; 1 tsp ground cinnamon; 4 g (¾ tsp) fine sea salt; 120 ml (½ cup) maple syrup or honey; 100 ml (⅓ cup + 1 tbsp) olive oil or melted coconut oil; 1 tsp vanilla extract; 1 egg white, lightly beaten until frothy; 120 g (¾ cup) dried fruit, raisins, chopped apricots, cherries; added after baking

Crunchy, lightly sweet granola with chunky clusters

Makes: about 1 kg (12 cups)
Hands-on: 15 min
Total: 1 h 15 min
Level: Easy

Homemade granola is cheaper, crunchier and less sweet than most bought versions. An egg white and a pressed-flat bake create the big clusters people fight over.

Ingredients

400 grolled oats (4½ cups)
150 gmixed nuts (1¼ cups)almonds, hazelnuts, pecans; roughly chopped
80 gmixed seeds (½ cup)pumpkin, sunflower
40 gunsweetened coconut flakes (¾ cup)optional
60 glight brown sugar (⅓ cup packed)
1 tspground cinnamon
4 gfine sea salt (¾ tsp)
120 mlmaple syrup or honey (½ cup)
100 mlolive oil or melted coconut oil (⅓ cup + 1 tbsp)
1 tspvanilla extract
1egg whitelightly beaten until frothy
120 gdried fruit (¾ cup)raisins, chopped apricots, cherries; added after baking

Diet: Vegetarian, Dairy-free
Allergens: egg, tree nuts, gluten, sulphites

Method

Heat the oven to 150°C (300°F). Line a large rimmed baking sheet (about 30 × 40 cm) with baking paper.
Mix the oats, nuts, seeds, coconut, sugar, cinnamon and salt in a large bowl.
Whisk the maple syrup, oil and vanilla together, pour over the dry ingredients and stir until everything is evenly coated.
Stir in the egg white thoroughly.
Spread the mixture on the baking sheet and press it down firmly with a spatula into an even, compact layer about 1.5 cm thick.
Bake for 40–45 minutes, rotating the tray halfway, but don't stir, until golden brown and fragrant all over. 45 min
Let cool completely on the tray, at least 30 minutes; it crisps as it cools. 30 min
Break into clusters as large or small as you like and stir in the dried fruit.

Why it works

Egg white proteins coat the oats and nuts and set in the oven like glue, binding them into clusters without needing extra sugar. Pressing the mixture flat and not stirring lets the clusters form a single sheet. Baking low and slow dries the granola through before the sugars and nuts burn, and it only becomes fully crisp once cool.

Common mistakes

Stirring during baking: no clusters.
Adding dried fruit before baking: it burns and turns rock-hard.
Judging crispness while hot: it will be soft. Let it cool.

Variations

Vegan: Omit the egg white and add 2 tbsp more maple syrup; the clusters will be smaller.
Chocolate-orange: Add the zest of 1 orange and 2 tbsp cocoa powder; stir in 80 g chopped dark chocolate once cool.

Make ahead and storage

Keeps 1 month in an airtight jar at room temperature.

Notes

Use certified gluten-free oats if needed. Fan oven: 130°C (265°F).