We are a HUGE granola family. It’s the perfect accompaniment to some yogurt and fruit or if you’re my daughter, some days she will eat it straight from the container.
Granola can be very expensive and sometimes isn’t as “natural” as they say so I’ve been making it at home. Believe me, there is nothing compared to a homemade version. One Sunday, I looked in our pantry and noticed it’s been awhile since I’ve made some. But I didn’t want our typical go-to granola…I wanted to make granola CLUSTERS.
You know…the sugary, crunchy bits you find sometimes in a yogurt parfait? Whenever I would make granola, I thought if I didn’t stir it at all while it was baking, it would form clusters because I didn’t touch the oats. Wrong. Apparently, there’s a certain ingredient that makes the whole cluster thing happen, and that’s EGG WHITES.
One beaten egg white is all it takes. Our daughter loves having brown sugar in her oatmeal and for this particular granola, I really wanted that flavor to shine through. The spices aren’t complicated, cinnamon and nutmeg are rather common pantry spice staples…and there’s something about the combination of the two that are just comforting…like a warm hug.
Make this soon and you won’t be sorry! My husband was working in the garage and immediately floated to the kitchen the moment our house smelled of brown sugar and spice.
This recipe makes about 6 cups of granola. If it makes too much to place in a container, FREEZE it! You can place them in small bags and have it for another day.
- 4 cups of old fashioned oats
- 1 cup of chopped pecans
- 1/2 cup of slivered almonds
- 1 tablespoon of cinnamon
- 1/2 teaspoon of nutmeg
- 2 tablespoons of ground flaxseed
- 1/4 teaspoon of salt
- 2 tablespoons of wheat germ (optional)
- 1 3/4 cup of brown sugar
- 1/3 cup of water
- 1/3 cup of oil
- 1 egg white beaten until frothy
- Preheat oven to 325 degrees. Grab a baking sheet and line with parchment paper.
- Combine first 8 ingredients into a large bowl and mix thoroughly. In a medium sauce pan, combine the brown sugar, water and oil. Let it come up to a low boil until it forms a syrup consistency.
- Add the egg white to the ingredients in the bowl and mix it well. Next add the brown sugar syrup to the oat mixture and stir everything gently until most of the oats are coated.
- Dump the granola mixture into the baking sheet and spread evenly. Place baking sheet in the rack middle of the oven. Bake for 30 minutes. DO NOT STIR.
- When the time is up, allow granola to cool completely. About 30-45 minutes. Break into chunks and place in a a tightly sealed container. It will last for a week. If not, you can add single servings to ziplock bags and place in freezer. It will last for a month.
- Makes about 6-7 cups
I wasn’t kidding when I said my husband floated to the kitchen the moment he smelled the granola baking…and patiently waited for it to cool.
Check this out! Crazy, right? I was so excited I was able to create the cluster effect!
Danny said he felt he was eating a bag of those sugared pecans from the fair, the movies or even Disney. You know, the ones that come in a spiral cone?
I’m pretty proud with how this recipe came out…I also quickly learned how addictive this granola is.
Considering this recipe makes a HUGE portion, the three of us inhaled it all by the end of the week. Not too shabby for a random moment of Sunday inspiration.