Easy Homemade Crunchy Granola

This homemade granola is super quick and easy to make and is way better than the store-bought one! It's packed with loads of nuts and seeds and tastes incredibly crunchy and delicious!

Prep:
5 minutes
rest:
CHILL:
2 Hour
RISE:
Cook:
45 minutes
TOtal:
2 Hours 50 Minutes

Ingredients

  • 3 cups (265g), jumbo rolled oats
  • 1/4 tsp salt. 
  • 1/2 tsp Cinnamon powder
  • 1 tsp vanilla extract 
  • 1/3 cup (60g) Almond (roughly chopped)
  • 1/3 cup (40g) Walnuts (roughly chopped)
  • 1/3 cup (50g) Cashew (roughly chopped)
  • 1/2 cup (80g) Mix seeds (Pumpkin seeds + Lin seeds + Sunflower seeds)
  • 1 Egg white (37g)
  • 1/4 cup (68g) Maple syrup
  • 1/4 cup (75g) Honey
  • 1/4 cup (52g) melted warm coconut oil
  • 1/2 cup (80g) dried Cranberries 
  • 1/3 cup dark chocolate chips

Instructions

  1. Preheat the oven to 120C Fan oven (140C conventional oven).
  2. In a large bowl, stir together oats, nuts, seeds, salt and cinnamon powder. 
  3. In a separate bowl, whisk together melted warm coconut oil, maple syrup, honey and vanilla extract.
  4. In a small bowl, whisk egg white until frothy(1 minute) then pop into the oil honey mixture.
  5. Pour wet over dry ingredients and mix well until all dry ingredients are completely coated.
  6. Spread evenly onto the baking sheet lined with parchment paper. Press it into a rectangle and bake for 20 minutes. Give it a quick and brief stir press gently then bake again for 20-25 minutes or until lightly browned along the edges, golden on top and firm to the touch.
  7. Take out of the oven, and spread dried cranberries on top. Don’t mix at this stage, let it cool completely on the baking sheet (about 1-2 hrs).
  8. Break it into clusters (chunks) and add in the dark chocolate chips. 
NOTES
  1. Recipe yields about 2 medium sized jar (enough for 10-12 servings)
  2. Store in an airtight container in a cool dry cupboard for up to 4 weeks.