This healthy granola recipe adds a whisked egg white to bind the ingredients together for a chunky, clumpy granola that's perfect for breakfast or snacking on the go.
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, nuts, coconut, cinnamon, and salt. Stir to combine. Mix the maple syrup and melted coconut oil with the vanilla and drizzle over the oat mix. Stir so that all ingredients are well coated. Whisk the egg white in a small bowl until frothy then gently stir in into the granola mixture.
Pour the granola on to the parchment paper covered baking sheet. Gently pat it down while spreading it evenly on the sheet. Bake on the middle rack for 20-25 minutes or until golden browned, stirring half way through. The granola should still be somewhat unset when it comes out of the oven but will firm up and dry as it cools.
Let the granola cool completely on the baking sheet without stirring. Sprinkle the cranberries over the warm granola. When cool, crumble the granola into big chunks. Store in an airtight container for up to 3 weeks.
To make chunky granola, before baking, firmly pat the granola into the baking sheet with a spatula and again after stirring half way though baking. Allow the granola to cool completely before breaking into clumps.
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.
For looser granola, omit the egg white and stir the granola half way through cooking time.
To make this vegan, omit the egg white.
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