Servings 10 servings
Ingredients
- 3 cups old-fashioned oats
- 1 1/2 cups chopped nuts (See Kelly’s Note)
- 1/2 cup honey
- 1/3 cup vegetable oil
- 2 large egg whites
- 2 Tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup dried cranberries or raisins
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Spread the oats and nuts on the baking sheet, mixing them to combine, then bake them for 10 minutes, stirring occasionally, until lightly browned. Transfer the toasted oats and nuts to a large bowl.
- In a separate medium bowl, whisk together the honey, vegetable oil, egg whites, brown sugar, cinnamon and vanilla extract. Pour the mixture over the oats and nuts and stir until the mixture is combined.
- Pour the mixture back onto the lined baking sheet, spreading it into an even layer, and bake it for 30 to 40 minutes, stirring every 10 minutes, until it’s golden brown and mostly dry. Remove the granola from the oven, stir it one more time, then allow it to cool completely on the baking sheet.
- Once the granola has cooled, stir in the dried cranberries and serve it immediately or transfer it to an airtight container and store it for up to 2 weeks at room temperature.
Notes
- Nuts: Any type of nuts will work in this recipe but I prefer using unsalted mixed nuts.
- Sweetener: Real maple syrup can be substituted for honey.
- Oil: Melted coconut oil, extra-virgin olive oil or avocado oil all work in place of vegetable oil.
- Mix-ins: Swap the nuts, seeds or dried fruit for your favorites; just keep the total amount of nuts and/or seeds at 1½ cups. Add any dried fruit after the granola has cooled completely so it stays soft and chewy rather than drying out in the oven.
- Vegan version: Swap honey for maple syrup and skip the egg whites. You'll still get a crunchy granola, just with smaller clusters.
- To store: Keep in an airtight container at room temp for up to 2 weeks. Make sure the granola is completely cool before transferring and sealing your container, or you'll trap steam and lose that crunchy texture.
- To freeze: Store in a sealed freezer bag for up to 3 months.
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