One of the first recipes I shared here was a granola recipe. The recipe was good, the pictures not so much. I can not make Chunky Blueberry-Almond Granola fast enough at my house, we all love it. I have made this recipe SO many times, but I have tweaked it over the years and I decided it was time to give this recipe a make-over.
And because no makeover is complete without an embarrassing before picture:
Yeah, I told you it wasn’t pretty.
What I love about homemade granola is that it is very basic pantry ingredient cooking. Oats, coconut, nuts, dried fruit and spices that are mixed with oil (or melted butter) and maple syrup (or honey) are baked in a low oven until golden brown. I have made granola this way for years. But one day, while I was perusing recipes on Epicurious, and stumbled upon this recipe that claimed adding egg whites adds crunch and big granola chunks.
So I gave the egg white a try in my granola, and the addition of an egg white really make this granola recipe pretty awesome. The result is a wonderfully chunky cereal, and let’s face it the best part of granola are the clusters of oats and coconut.
You can eat this as you would any other dry cereal, served with cold milk, but it is also great as a snack food. I have been known to eat this by the handful as a quick snack, my kids like it over yogurt. It disappears super quickly, but is so easy to make I really don’t mind.
This granola is also very customizable, dried cranberries or raisins can be used in place of the dried blueberries. Add as little or as much of the dried fruit as you want, never settle for what is on the grocery store shelves again!
- 1 large egg white
- 3 cups old-fashioned oats
- 1 1/2 cups sliced almonds
- 1 1/2 cups coconut shavings
- 1/2 cup honey or pure maple syrup
- 1/4 warmed coconut oil
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoons salt
- 1/2 teaspoons ground cinnamon
- 1 cup dried blueberries
- Preheat oven to 300°F.
- Combine 1 large beaten egg white, 3 cups old-fashioned oats, 1 1/2 cups sliced almonds, 1 1/2 cups coconut shavings, 1/2 cup honey, 1/4 cup warmed coconut oil, 2 tablespoons (packed) light brown sugar, 1/2 teaspoon salt, and 1/2 teaspoons ground cinnamon in a large bowl; toss to combine. Spread out on a rimmed baking sheet.
- Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet, it will crisp as it cools.
- Mix in 1 cup dried blueberries.
Granola can be made 2 weeks ahead. Store in an airtight container at room temperature.