Big Cluster Maple Granola Recipes

BIG CLUSTER MAPLE GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Combine all ingredients but the egg whites in a large bowl, tossing to coat evenly.
• Whisk egg white in a small bowl until frothy. Stir into granola mixture, distributing it throughout.
• Spread in a single layer on a parchment-lined baking sheet. Bake for 45-55 minutes or until browned and dry to the touch.
• Halfway through baking, use a large spatula to turn over sections of the granola. Rotate the pan if granola bakes unevenly.
• Once finished baking, cool completely and then break into desired sized clusters.
• Enjoy!

BIG CLUSTER MAPLE GRANOLA

Steps:

• Preheat your oven to 300 F. and line a large baking sheet with parchment paper. Combine the rolled oats, pecans, toasted wheat germ, cinnamon and salt in a large bowl. Add the shredded coconut if you have chosen to include it.
• Combine the oil and maple syrup. Pour it into the bowl containing the oat and nut mixture and toss to combine the ingredients thoroughly.
• Whisk the egg white in a small bowl until frothy. Stir it into the granola mixture, coating the granola mixture well. Spread it in a single layer on a parchment-lined baking sheet. Bake for 45 minutes.
• Remove the baking sheet to a cooling rack and allow the granola to cool completely. Once the granola is completely cool, break it up into whatever size chunks you prefer. Add in the dried fruit. The granola keeps well when stored in a airtight container at room temperature for up to two weeks. Put it in the freezer if you want to keep it longer.

BIG-CLUSTER CHOCOLATY GRANOLA

Steps:

• Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.