Super Crunchy Granola

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I’ve made homemade granola quite a few times, and while I’ve found some fantastic flavor combinations, I hadn’t yet found a granola recipe that satisfies my need for that extra crunch that you find in the pricey store bought varieties. Until now. This weekend I finally found a recipe that results in tons of extra crunchy granola clusters. This type of granola is perfect sprinkled on top of oatmeal, swirled in some Greek yogurt, or just eaten by the handful. And you can feel free to add whatever mix ins you’d like. Chocolate chips, dried fruit, coconut flakes, you name it. Whatever add-in floats your boat will work in this easy recipe, because the flavor of the granola is incredibly versatile. Subtle enough to add in whatever punch of flavor you would like, but sweet enough on its own. I think the key to crunchy granola might be the “low and slow” cooking method. I threw this batch in a 300 degree oven and let it cook for 45 minutes. My only hope is that I can make it last all week without devouring the whole batch.

Ingredients: Adapted slightly from Espresso and Cream

  • 1 large egg white
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 cups old fashioned rolled oats
  • 1/4 cup ground flax seed
  • 1/4 cup sesame seeds
  • 1/4 cup nuts (I used chopped walnuts)

Preparation:

  1. In a large bowl, whisk first 6 ingredients together (egg white through cinnamon)
  2. Pour oat, flaxseed, sesame seeds and nuts into bowl and stir until mixture is well coated with wet ingredients
  3. Spread mixture on a cookie sheet and bake at 300 for 40- 45 minutes, stirring granola every 10-15 minutes

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