Super Clustery Nutty Maple Granola – Gluten and Dairy Free

IMG_20160703_184943I really, really like my Vanilla Almond Granola recipe even though the picture is atrocious! The biggest problem with it is the lack of clusters. There are some, but still, they are pretty scarce. I did some research and discovered that a little bit of egg white binds granola into many, many clusters. With the help of a few recipe blogs, including serious eats and 62 acres. I would say this recipe is easier than my other recipe because you can just whisk the ingredients right into the oat mixture. Also, it has many less ingredients! The reason for the egg white is that supposedly the protein in it acts as a binder. If you can eat gluten, you could try adding wheat germ, it is supposed to bind as well, but I have not tried that, obviously!

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Yields: About five cups of granola
Prep Time: 10 minutes

Ingredients:

3 cups GF rolled oats
1 cup Coarsely chopped walnuts
1 cup Coarsely chopped pecans
½ teaspoon Coarse sea salt
¼ teaspoon Ground cinnamon
2 tablespoons Olive oil
1/3 cup Maple syrup
1 each Beaten egg white
1 teaspoon Pure vanilla extract
½ teaspoon Almond extract

Directions:

Step 1:    Preheat the oven to 300 degrees. Prepare a cookie sheet by greasing or laying parchment.
Step 2:    In a large bowl, stir together the oats, walnuts, pecans, sea salt, and cinnamon.
Step 3:    Whisk in the olive oil.
Step 4:    Then whisk in the maple syrup.
Step 5:    Stir in the egg white and extracts.
Step 6:    Spread on the baking sheet and place in the preheated oven.
Step 7:    Bake for about 50 minutes, or until oats are chewy and the nuts are crispy.
Step 8:    After removing it from the oven, be careful not to break up the clumps, as they are very fragile when hot.


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7 Comments Add yours

  1. Michele says:

    I am a big granola baker AND eater, and I LOVE this granola. I have never used egg whites to give the granola both a lovely luster, crunchy clusters and added protein. I will have to try this.

    Like

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  3. Annika says:

    I am Zoe’s sister, and she makes it a lot, all the nuts are great!!! I love eating it with milk!!!

    Liked by 1 person

    1. Zoe says:

      Thank you, Ani! I love all the nuts, too! I have started subbing some cashews and peanuts for some of the walnuts and pecans. Have you noticed?

      Like

  4. Marcia and Tom Ballard says:

    I think the picture is great—it looks delicious!

    Liked by 1 person

  5. Marcia and Tom Ballard says:

    This sounds good, Zoe. It sounds very similar to Michele’s recipe. I think the salt and egg white will be very nice additions. I like toasted pumpkin seed, sunflower seed, and almonds in my morning cereal also. Isn’t ground flax cooked with water a substitute for egg? That might make nice clumps too.

    Liked by 1 person

    1. Zoe says:

      Flax and water probably will not work in place of the egg white. I agree about the salt being a good addition. If you use this recipe and want it clumpy, use five cups of solids, (I used oats, pecans, and walnuts) but you can use five cups of whatever you want. Whose recipe does it sound similar to? The word us messed up. Thank you for your comment!

      Like

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