This recipe is so scrumptious and consistently satisfying. I make it once a week, usually on Sundays. For two of us, it barely lasts through the week, it’s so good. It’s also great for gifting!
I understand the importance of recipes, but, I often see them as more of guidelines than strict rules. This is a very ‘loose’ recipe and I encourage you to substitute, adjust ratios and customize the granola as you please. It would be difficult to ruin.
The best qualities of this particular granola are the texture and the flavor. It’s very crisp and lightly crunchy, not difficult to chew and it retains its texture in a bowl of milk or on top of yogurt. Buckwheat groats add a solid crunch, like a little pop in your mouth and the shredded coconut provides this light, flakey crispiness to the granola. The flavor is delightful, it’s slightly sweet and a little salty with just a hint of cinnamon. The unrefined coconut oil adds a gentle layer of coconut flavor that I love, but, if you dislike coconut I’d suggest substituting refined coconut oil. Or melted butter (other oils may not achieve the same texture). Lastly, the flavor of toasted nuts perfectly balances the granola. I’ve played around with hazelnuts, almonds and pecans. So far, my favorite is a 50-50 combo of pecans and almonds, roughly chopped. My mom swears by strictly hazelnuts.
- 2 ½ cups Old-Fashioned oats
- 1 ½ cup raw nuts chopped (I use almonds and pecans)
- 1/2 cup unsweetened shredded coconut (or full flake chopped up)
- ¼ cup ground flax (3 Tbs – ¼ cup)
- ¼ cup buckwheat groats (optional)
- 3 Tablespoons brown sugar
- ½ teaspoon sea salt
- 1-2 teaspoons cinnamon
- ⅓ cup coconut oil (melted)
- ⅓ cup maple syrup at room temperature (or honey or agave)
- ⅓ cup egg whites at room temperature (from 2-3 large eggs but, I use these)
- Preheat oven to 350F. Line a large baking sheet with parchment paper or silicone baking mat. Again, my mom the rebel, uses a non-stick ¾” deep baking sheet.
- In a large bowl combine all the dry ingredients–oats, nuts, coconut, flax, buckwheat groats, sea salt, cinnamon and brown sugar.
- In a liquid measuring cup, combine the coconut oil, maple syrup and egg whites. I like to do this in a measuring cup because you want approximately 1 cup of liquid to get the wet to dry ratio correct. To avoid the coconut oil solidifying, it’s important that the egg whites and maple syrup are at room temperature. *If the coconut oil does solidify, place the mixture on top of the warm oven for about 10 minutes mixing often to help the coconut oil melt without cooking the egg whites.
- Pour the oil-syrup-egg white mixture into the bowl of dry ingredients and mix until everything is fully incorporated.
- Spread the granola evenly onto your baking sheet and place in oven.
- Bake for 30-35 minutes, mixing at least once halfway through. The granola can burn quickly so be sure to check it towards the end. It’s done with it’s golden brown and the nuts are lightly toasted. The less you mix it, the more the clusters will stay intact.
- Let the granola cool in the pan completely then gently transfer to an airtight container. The granola will keep for approximately 10 days.