Maple Pecan Granola

Method

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1. Heat the oven to 150°C / 300°F and line a large baking tray with paper.

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2. Combine the oats, nuts, seeds, coconut, cinnamon and salt in a large bowl.

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3. Warm the maple syrup, oil and brown sugar together until the sugar dissolves, then stir in the vanilla.

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4. Pour over the dry ingredients and mix thoroughly until every oat is coated.

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5. Fold in the lightly beaten egg white, which will help the clusters bind.

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6. Tip onto the tray and press it down firmly into an even, compacted layer about 1.5 cm thick.

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7. Bake 25 minutes, then rotate the tray and bake 20 minutes more, without stirring, until evenly golden.

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8. Take it out and leave it on the tray, completely undisturbed, until stone cold — at least 90 minutes.

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9. Only now break it into clusters with your hands, and fold through the dried fruit.

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Chef’s Tips

• Do not stir during baking or cooling. That is the entire secret to clusters.
• Press the mixture down hard before it goes in. Compaction is what lets it set as a slab.
• Add dried fruit only after baking — it burns and turns bitter in the oven.

Pairing Suggestions

• Greek yoghurt and fresh berries
• Cold milk
• On top of an açaí bowl

Storage & Reheating

Keeps 3 weeks in an airtight jar at room temperature and freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.