Not only is this granola recipe extremely fragrant with all the cinnamon goodness, but it also reveals my secret to getting ALL THOSE CLUSTERS. YUM.
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup chopped walnuts
- 1 cup raisins
- 1/3 cup coconut sugar (usually considered a “wet” ingredient, but for this I threw it in with the dry. You can also sub brown sugar)
- 3 TBSP cinnamon
- A couple punches of flaked sea salt
- 1/2 cup coconut oil
- 1/3 cup agave nectar
- 1/2 cup honey🍯
- 2 egg whites, whisked (aggressively) for 45 seconds until frothy
Combine the wet ingredients in a sauce pan over medium heat, stirring until the mixture starts to bubble. (about 3-5 min). Set aside.
While that ^^ cooks, throw together the dry ingredients in a big bowl.
Once the coconut oil mixture is done, put over the dry ingredients, mix around UNTIL EVERY PIECE IS COATED, and spread on a pan. I use a half sheet pan which is bigger than a standard cookie sheet, so you might want to distribute between two baking sheets if you don’t have a half sheet pan.
✨NOW TIME FOR THE SECRET FOR THOSE MAGICAL CLUSTERS✨
Whisk together two egg whites until bubbles start to form (you’re not making stiff peaks here or anything), and pour slowly over the granola on the pan. Carefully mix around just until you can’t see the bubbles anymore, then bake at 325 for 22 min. Drizzle some more honey, bake again for an additional 8 min and let cool before breaking up.
Each batch makes about 15-20 servings, so feel free to cut the recipe in half!
Letting it cool completely is important!