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The Best Chunky Granola

BY Jess Spiro

Granola that doesn’t taste like sawdust, is simple to put together and doesn’t break the bank.

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 45 mins
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3 C (750 ml) rolled oats
1 C (250 ml) coconut flakes
1 C (250 ml) almonds
¼ C (60 ml) mixed seeds
2 Tbsp (30 ml) coconut oil, melted
pinch of sea salt
½ C (125 ml) honey
pinch of cinnamon
1 egg white
1 ½ C (375 ml) dried cranberries

Preheat the oven to 150 ºC.

Line a roasting tray with baking paper.

In a large bowl, mix together all of the ingredients except for the egg white and the cranberries. Make sure that you stir the honey and the coconut oil all the way through the dried ingredients, getting right to the bottom of the bowl.

In a separate bowl, beat the egg white until thick and frothy, then pour into the oat mix and stir well to ensure that the egg white is mixed through completely.

Spread the mixture out onto the roasting tray and bake for 45-55 minutes. About halfway through the cooking process, stir the mixture once. When the granola is done baking, take it out of the oven and leave it to cool completely. Then break it up into large pieces and mix the cranberries through it.

Store in an airtight container. It should stay fresh for about two weeks.

Serve with your choice of yoghurt or milk and seasonal fruit.

Note: you can replace things as you wish. Use your choice of nut instead of almonds, used one type of seed instead of mixed, add your favourite dried fruit instead of cranberries and replace honey with maple syrup.