Anything Goes Crunchy Granola

This is my second batch of granola after making this crunchy granola a few weeks ago. This time, I chose to use cashew nuts (creamier texture) and added dried mango (chewier texture) and a little candied yuzu (little nuggets of bright flavour). Belgian dark chocolate chip was also added to the mix and my breakfast turns into a dessert.  

I really like the versatility of granola recipe. With the base ingredients, namely rolled oats, honey, olive oil, salt and egg white, I can incorporate any kind of nuts, seeds, dried fruits and now chocolate chip to my liking. And they are all healthful ingredients.      

 

Crunchy Granola

(yields 650g of granola)

Ingredients

250g rolled oats

60g slivered almonds
60g cashew nuts

1 Tbsp black sesame seeds
1 Tbsp flax seeds

2 Tbsp olive oil

1/2 tsp sea salt

1/8 tsp ground cinnamon

100ml golden syrup or honey (increase to 120ml for a sweeter granola)

1 large egg white

50g dried cranberries
50g dried mango
10g candied yuzu
50g dark chocolate chip (optional, but tasted real yummy) 

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 fruits, 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 fruits and dark chocolate chip.
• The granola keeps at room temperature in an airtight container for 2 weeks and longer in the freezer. 

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