Granola III - PUBLISHED

1 - I'm trying to combine the Granola I and Granola II recipes. I like the flavor of Granola I but the clumping habit of Granola II. If I want MORE clumping, add 1 Tbsp syrup and 1 more egg white.

2 - Made it again but didn't add the extra maple syrup or egg white. Putting it in the recipe now.

Number of portions: 16
Serving size: 57 g
Calories per serving: 236 kcal
Speed: Slow Food
Experienced cook (active time): 12–15 min
Novice cook (active time): 18–22 min
Total elapsed time: 1 hr 45 min – 2 hr 30 min
LHSS Score: 8.25 / 10

5 cups / 430 g rolled oats

4 Tbsp (40g) sunflower seeds

4 Tbsp (45g) pumpkin seeds

¼ cup (35g) hazelnuts 

¼ cup (35g) ground nuts, such as almond or hazelnut

½ cup dried fruit 

1 tsp poudre douce

pinch salt

⅓ cup (55 g) brown sugar

2 egg whites (60 g), whisked to frothy (TRY ADDING 1 more)

¼ cup oil (50g) (your choice)

¼ cup maple syrup (75g) (or honey) (TRY ADDING 1 more TBSP)

1½ tsp flavouring (vanilla etc.)

1. Preheat oven to 280trying 300°F. Line a large sheet with parchment.
2. Take ¼ cup of your hazelnuts and pulse to a coarse, sandy texture.
3. Mix this back in with the rest.
4. In a large bowl combine oats, seeds, chopped + pulsed hazelnuts, brown sugar, spices + salt, dried fruit.
5. In another bowl whisk the eggs until foamy, then fold in the oil and maple syrup.
6. Pour the wet mixture into the dry and massage with your hands to coat evenly.
7. Spread granola ½–¾ inch thick on your parchment-lined tray.
8. Press it down firmly with wet hands or the bottom of a pot.
9. Leave a small “donut hole” in the centre for airflow.
10. Bake at 280°F for 45 min, do not stir.
11. Check at 35 min to ensure it's not burning.
12. Turn the oven off, prop the door open, and let the granola sit until fully cool.
13. Break into clusters and store in an airtight container.