Creating your own homemade granola can be a rewarding and delicious experience, especially when you achieve those perfect crunchy clusters without loading up on sugar. Store-bought cereals often contain unhealthy ingredients and come with a hefty price tag, making the decision to craft your own granola a smart choice. One key ingredient that can help you achieve those coveted clusters is egg whites.
The Smitten Kitchen Cookbook by Deb Perelman offers a brilliant solution to this common granola-making challenge. Deb notes that “Nothing glues like protein,” highlighting the binding properties of egg whites. By incorporating toasted wheat germ into the recipe, you not only enhance the flavor with a nutty richness but also aid in binding the oats together. Classic ingredients like oats, walnuts, coconut, and dried fruit make up the bulk of this recipe, with egg whites serving as the secret ingredient that elevates this cereal to new heights.
Choosing this recipe was an easy decision for me due to its promise of large clusters and satisfying crunch with minimal sugar content. The end result did not disappoint as the granola baked into generous clusters while delivering just a hint of maple sweetness.
However, there were some minor issues I encountered during my baking process. Using a dark baking pan led to slightly overcooked granola after 50 minutes in the oven. Additionally, I found 1½ cups of dried fruit to be too much for my taste preference; scaling back to 1 cup provided better balance.
For those looking to modify this recipe, feel free to adjust mix-ins and sugar levels according to your preferences (as the clusters don’t heavily rely on sugar). Maintaining the ratio between oats and nuts is crucial for optimal texture. If you require gluten-free options, simply omit the wheat germ and use certified gluten-free oats instead.
To recreate Smitten Kitchen’s Big Cluster Maple Granola Recipe at home:
Ingredients:
- 3 cups (240 g) old-fashioned rolled oats
- 1 cup (50 g) unsweetened shredded or flaked coconut
- 1 cup (100 g) walnuts, coarsely chopped
- ¼ cup (25 g) toasted wheat germ
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon coarse salt
- ½ cup (120 ml; increase to one cup for sweeter granola) maple syrup
- ¼ teaspoon ground cinnamon
- 1 large egg white
- 1½ cups (215 g) dried cherries or other diced dried fruits
Instructions:
- Preheat your oven to 300°F.
- In a large bowl, combine all ingredients except for the egg white and dried fruit; toss until evenly coated.
- Whisk the egg white until frothy in a separate small bowl then stir it into the granola mixture until well distributed.
- Spread everything in an even layer on a parchment-lined baking sheet.
- Bake for 45–55 minutes, stirring gently halfway through without breaking up too many clusters or rotating if necessary for even cooking. 6.Once golden brown and dry when touched remove from oven and let cool completely on wire rack before breaking into desired cluster sizes. 7.Mix in your chosen dried fruit once cooled.
Store your homemade granola in an airtight container at room temperature for up two weeks—or longer if frozen!
This delightful recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman is sure to become one of your favorites!