I can’t tell you how many granola recipes I’ve auditioned for “the one” over the years only to be left wanting more. Bigger clusters, a better variety of flavour, a result that’s neither too sweet or not sweet enough. In my book, finding a good granola is like finding a great pair of jeans. Sure, it’s basic but when you find a good match, it can payoff for years to come. Recipe-wise, I’ve tried paleo ones, basic ones and even fancy hotel ones and still, nothing wowed me. Until now.
After a couple of months of hibernating, thanks to cold snap after cold snap, I’m happy to report that I’ve come out on the other side with a new homemade granola fave that’s super easy. It’s from Bon Appetit’s new basically site (check it out if you like easy recipes with minimal ingredients!) and I think its magic lies in a fluffy, foamy egg white that helps the cluster effect. It also gets nice and brown and clustery, thanks to dark maple syrup. I usually have two kinds of the liquid gold handy. One that’s grade B or amber, which is nice and dark and harvested later in the the season. It’s great for imparting a strong maple-meets-caramel flavour into baked goods. Then I have the regular maple syrup, which my kids and husband overzealously drizzle over their pancakes. I used the former in this recipe to enhance the nutty goodness.
The great thing about granola is that it’s very improv-friendly meaning you can sub in general categories of ingredients quite easily. No coconut flakes? Use shreds. Not enough pecans? Use walnuts too. No bran flakes cereal? Try brown rice puffs (I did all of the above).
Easy Granola Recipe from Bon Appetit’s Basically
2 cups old-fashioned oats
1 cup bran flake cereal (or brown rice puffs)
1 cup large unsweetened coconut flakes (or shredded coconut)
- 1 cup raw pecans (or walnuts)
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- ⅓ cup wheat germ
- 1 teaspoon kosher salt
- ½ cup grade b or dark maple syrup
- ½ cup virgin coconut oil, melted
- 1 large egg white
- Preheat oven to 275 degrees fahrenheit. Combine the first 8 ingredients together on a baking sheet.
- Pour oil and maple syrup overtop and mix with your hands until coated.
- Add egg white to a medium bowl and whisk vigorously until it’s thick and foamy (about 45 seconds). Pour over the ingredients and mix until evenly distributed.
- Shake the baking sheet so everything is in an even layer and cook for 30 minutes. Stir the granola up and cook for another 35-45 minutes longer until golden and crisp.
I like my granola steeped in milk and drizzled with some honey and Maldon salt but you could top your yoghurt with it or just eat it plain like my kids. It’s so good!