This is a great tasting everyday granola that will make you look forward to breakfast! The egg whites really help to create crunchy chewy clusters.
Preparation time: 25 minutes
Cooking time: 35- 45 minutes
- 350 g rolled oats
- 150 g jumbo oats
- 60 g seeds (I use pumpkin and sunflower)
- 165 g nuts of your choice (I use pecans and almonds)
- 240 g sugar (I use a mix of 60 g of honey, 60 g of brown sugar and 120 g of golden syrup)
- ½ tsp salt
- ½ tsp vanilla paste or extract
- 125 g oil (I use 60 g coconut oil and 65 g of sunflower oil)
- 2 egg whites whisked
- 70 g dried fruits of your choice (raisins and cranberries are great)
- 45 g banana chips
- 30 g coconut flakes
Preheat the oven to 180ºC fan/ gas 6. Mix the rolled and jumbo oats.
Roughly chop the nuts of your choice and add to the oats along with the seeds.
Add optional extras of banana chips and coconut flakes.
Mix the brown sugar, golden syrup and honey in a bowl. Pop in the microwave for 20 seconds and whisk together to get rid of any lumps of sugar. Add to the nut and oat mix.
Add the sunflower oil and melted coconut oil to the mixture. Use only sunflower oil if you can’t get coconut, although it does add to the flavour. Add the of vanilla extract/ paste and salt.
Add the whisked egg whites and stir the mixture well.
Place the granola on a baking tray and pat down slightly, before popping in the oven to bake. You may need two baking trays to avoid a mess when stirring. Check and stir the mixture every 10 minutes, trying not to break up too many of the clusters. When it’s golden remove from the oven and add the dried fruit. It will store well for a few weeks in an airtight container.
Variation: Chocolate and Orange Granola
To make a chocolate and orange version, add 30 g of cocoa powder to the mix. Increase the sunflower oil by 10 g. Grate and include the rind of 4 oranges.
After removing the granola from the oven, wait until completely cool and add 100 g of good quality, high percentage dark chocolate.