Granola from Scratch

Let's cook

1. 1

   Mix thoroughly

   Toss the oats, nuts, seeds, cinnamon, and salt together, then pour over the maple syrup, oil, and vanilla and mix until every oat looks glossy.

2. 2

   Add the egg white for clusters

   Whisk the egg white to a loose foam and fold it through. It acts as a binder and is the reliable way to get big clusters.

   💡

   This is the trick. Without a binder, granola stays loose and sandy.

3. 3

   Press it flat

   Tip onto a lined tray and press down firmly with a spatula into a compact, even slab.

4. 4

   Bake low and slow

   Bake at 300°F (150°C) for 35–40 minutes. Rotate the tray once but do not stir.

   💡

   Stirring breaks the clusters apart. Resist it entirely.

5. 5

   Cool completely undisturbed

   Leave it on the tray until fully cool — it crisps as it cools and only then can be broken into chunks. Fold in the dried fruit afterwards.

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