Cherry and Hazelnut Granola with Clusters
Maple Sweetened Granola with Hazelnuts and Dried Cherries.
Ingredients
- 3 1/2 cups thick rolled oats
- 1/4 cup pepitas/ pumpkin seeds
- 1/2 cup coconut flakes, unsweetened
- 1 cup hazelnuts, roughly chopped
- 1 1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 1 tablespoon molasses
- 1 tablespoon brown sugar, optional for added sweetness
- 2 teaspoon hazelnut oil, optional for more nutty flavor
- 2 teaspoons vanilla extract
- 1 egg white
- 1 cup dried cherries
Instructions
- In a pot over medium heat mix together coconut oil, maple syrup, and molasses (and if you're using brown sugar and hazelnut oil add those here too). Remove from heat and stir in vanilla extract.
- Meanwhile, in a large bowl mix together oats, pepitas, coconut, hazelnuts, cinnamon and salt. Pour the hot oil syrup mixture over the oats. Then, using a whisk whip the egg white until its frothy. Fold the egg white into the oat mixture.
- Line a large baking tray with foil then pour out the oats onto the baking sheet. Bake at 325 degrees for 40-45 minutes or until golden. Don't stir this during baking or the clusters will break up.
- Let cool completely, then add in cherries and store in a large jar.
Notes
The secret to making clusters in your granola is folding in an egg white before cooking, then not stirring the oats during baking. Also, do not toss the granola or break it up until after it has completely cooled.