I 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!
Yields: About five cups of granola
Prep Time: 10 minutes
|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|
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.