Homemade Granola Clusters

Homemade Granola Clusters

There’s something really cosy and rewarding about making your own cereal. Best of all, you know exactly what’s in it and you can experiment to alter the taste to what you enjoy most. The beauty of this granola is that it contains a minimal amount of sugar. Instead of using a lot of honey/syrup to make it stick together,I opted for a mix of egg whites, coconut oil and a little raw honey, which turned out to be the perfect solution for a granola that forms in big crispy clusters. It is perfectly filling and the egg whites & nuts/seeds provide a bunch of healthy protein that will keep you energised and full for hours afterwards. It is also high in fibre, which, aside from fighting off cravings, keep you satisfied longer and promote a healthy digestive system.

This recipe is very adaptable and allows you to easily use your own favourite mix of nuts, seeds, grains and dried fruit if you prefer. It is really hard to mess up as long as you stick to the quantities in the recipe and keep the ratio between wet & dry.


Ingredients

  • 1 cup organic rolled oats
  • ½ cup pumpkin/sunflower seeds, whole
  • ¼ cup shredded coconut
  • ½ cup cashew nuts, roughly chopped/halved
  • ½ cup hazelnuts, roughly chopped/halved
  • ¼ cup dried apricots, chopped
  • 2 organic egg whites
  • 2 tbsp melted coconut oil
  • 2 tbsp raw honey
  • 1 tsp scraped vanilla bean or vanilla extract

Instructions

  1. Set oven to 150 C (300 F)
  2. Combine oats, pumpkin seeds, shredded coconut, chopped cashews, chopped hazelnuts & dried apricot pieces in a bowl
  3. In a separate bowl, whisk together eggs whites, coconut oil, vanilla bean/extract & honey until the colour lightens and it becomes fluffy
  4. Pour egg white mixture over the dry nut mixture and mix well
  5. Spread out the granola mixture in a semi thin layer on a piece of non stick parchment (note: it is important that the mixture is somewhat even in thickness as this will prevent certain areas from overcooking while other coming out too soft)
  6. Place in the middle of the oven and bake at 150 C for 10 minutes when the top is golden brown
  7. Remove from oven and turn the large pieces of granola to brown on the bottom side as well (you’ll notice the granola pieces are still a little soggy at this point which is ok)
  8. Bake for another 5-8 minutes until the bottom side is golden brown as well (make sure to remove before it overcooks)
  9. Remove from oven again and break apart the large pieces of granola to the size you want before leaving to cool completely. While cooling of the slightly soft pieces will harden up (if they don’t they probably should’ve had a couple of extra minutes)
  10. Store in an airtight container in the fridge.


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