Maple Pecan Granola
Maple Pecan Granola
By Camilla Ferraro, The Alimental Sage
(Note from Natasha: This makes a wonderful Christmas gift! Make big batches and then pop the granola into jars and decorate as you wish - sticker labels, ribbon and tag etc. The recipient will love to wake up to this granola).
Makes around 6-7 cups.
> 3 cups of rolled oats
> 1 cup of shredded or flaked coconut
> 1 cup of pecans, roughly chopped
> 2 medium-large eggs, separated
> ½ cup maple syrup
> 2 tbsp olive oil
> 1 cup of whole dried cranberries (or preferred dried fruit)
> ½ tsp coarse salt
> 1 tbsp ground cinnamon
1. Preheat oven to 150 C.
2. Line an oven tray with baking paper.
3. In a large bowl mix together dry ingredients (oats, coconut, pecans, salt, cinnamon).
4. Separate egg yolks from whites. Put aside the yolks and whisk the whites until frothy.
5. Add the maple syrup and olive oil to the dry ingredients and mix to combine, ensuring granola mix is thoroughly coated.
6. Finally, add the egg whites and mix thoroughly to evenly distribute (the egg white is the most important element for ‘cluster creation’ as it acts like a glue and binds the dry ingredients together when baked).
7. Bake in the oven for 50-60 mins. At the half-way point, carefully flip granola over in (large) sections to avoid breaking up all the clusters.
8. When the granola appears golden, remove from the oven and allow to cool completely on tray (it will harden and become crispy as it cools).
9. Once cool, break up into clusters of desired size and toss through dried fruit.
Stores well in an airtight container for around 2-3 weeks (if it lasts that long!). Read: SUPER ADDICTIVE!)
Pecans can be substituted with any nut that you have on hand (or a mixture) and maple syrup can be replaced with liquid sweetener of choice, if desired.
Head to thealimentalsage.com to see just how much Camilla loves her food, other people who love food, places with food, and more.