Ingredients
Equipment
Method
- Preheat your oven to 325°F (about 160°C). Line a rimmed baking sheet with parchment paper and set it aside. This will prevent the granola from sticking and ensure easy cleanup.
- In a large mixing bowl, combine the old-fashioned rolled oats, roughly chopped almonds, roughly chopped pecans, pumpkin seeds, unsweetened coconut chips, ground cinnamon, and kosher salt. Stir these ingredients together until they're well mixed; this will ensure that each bite is well flavored.
- In a separate bowl, mix the maple syrup and melted coconut oil together with the vanilla extract. This mixture will act as the glue that holds your granola together, so it’s important that it’s well combined.
- Drizzle the syrup mixture over the oat mixture and stir everything together until all the dry ingredients are well coated. You want to see a shiny, even coverage on the oats and nuts.
- In another small bowl, whisk the egg white until it gets frothy. Gently stir this into the granola mixture. This step is crucial for creating those delightful clumps in the finished product.
- Spread the granola evenly onto the prepared baking sheet, pressing it down gently to create a compact layer. This will help your granola stick together and result in larger clusters.
- Bake the granola on the middle rack of your oven for 20 to 25 minutes. You want it to turn a beautiful golden brown, so stir it halfway through baking to ensure even cooking.
- When you take the granola out, it may seem a bit soft, but it will firm up as it cools, creating that satisfying crunch we all love. Allow it to cool completely on the baking sheet without stirring.
- Once cooled, sprinkle the dried cranberries over the top of the granola. When you're ready, crumble the cooled granola into big chunks and transfer it to an airtight container. This granola can be stored for up to 3 weeks, if it lasts that long!
Notes
Tip 1: To make chunky granola, before baking, firmly pat the granola into the baking sheet with a spatula and again after stirring halfway through baking. Allow the granola to cool completely before breaking into clumps.
Tip 2: Use honey instead of maple syrup if preferred. For a sweeter granola, mix in 2 tablespoons brown sugar to the maple syrup and coconut oil before adding to the oat mixture.
Tip 3: For looser granola, omit the egg white and stir the granola halfway through cooking time.
Tip 4: To make this vegan, omit the egg white.