- Tried & Tasted -

Tuesday, 14 June 2016

Crunchy Granola


I have been making my weekly sandwich loaf ever since the start of the year and ingredients such as oats, different types of nuts, seeds and dried fruits were used to make the loaf. I have lots of leftover of these ingredients. That is how the idea of making this crunchy granola came about. 

Home made crunchy granola for my family that I can customize and adjust the level of sweetness (the sweetness of some store bought ones can be really off the chart)  to our liking. That's not a bad thing at all.

Egg white is used as a binding ingredient which helps to further increase the amount of protein to the already healthful ingredients in this granola. The complex carbohydrates from the added oats, nuts and seeds are satisfying and health promoting.

This granola can be enjoyed with addition of cold milk or yogurt as a breakfast item or it can be easily eaten on its own as a snack or sprinkled over ice creams.

Crunchy Granola
(yields 700g of granola)
250g rolled oats
100g slivered almonds
25g black sesame
25g pecan, coarsely chopped
25g pumpkin seeds
2 Tbsp olive oil
1/2 tsp sea salt
1/8 tsp ground cinnamon
80ml golden syrup or honey (increase to 100ml if a sweeter granola is preferred)
1 large egg white
200g dried cranberries or another dried fruit, diced if large pieces

Steps to granola:
  • Preheat oven to 150 degrees C (300 degrees F). Line a large baking sheet with baking paper. Combine all the ingredients, except egg white and dried fruit, in a large mixing bowl and mix well to coat evenly.
  • Whisk egg white in a small bowl until frothy. Stir into the granola mixture and coat the mixture evenly.
  • Spread the mixture evenly on the prepared baking sheet and bake for 45 - 55min.
  • Halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the baking sheet if granola is baking unevenly. 
  • When it is evenly browned and feels dry to the touch, transfer the baking sheet from the oven to a cooling rack.
  • Cool completely. Break up granola into desired size clusters and sprinkle in dried fruit.
  • The granola keeps at room temperature in an airtight container for 2 weeks and longer in the freezer. 

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