I already have a Granola recipe on my site, and today I have a new take on this delicious treat. Today's granola is all about the nuts — lots of them. I used three kinds, but you can absolutely use just one type and it'll still be great. This granola is made using a method that's a bit different from the classic one used in the Granola recipe mentioned above, where the result is completely crumbly. Today's version comes out as crunchy "clusters" instead. For that, we use an egg white — it coats the nuts and, after baking, holds the oats right around them! The result is an incredibly nutty and wonderfully crunchy granola. So delicious!
Ingredients:
- 200 g nuts (I used a mix of almonds, cashews, and walnuts)
- 100 g rolled oats (not quick-cooking)
- 50 g sugar (or to taste)
- 50 g honey
- 1 egg white
- 1 tbsp vegetable oil
- a pinch of salt
How to cook nutty granola
Pulse the rolled oats briefly in a food processor or chopper — just for a few seconds, so they break down into larger pieces rather than fine crumbs.
Add the sugar, melted honey, and vegetable oil. I highly recommend including honey in this granola — it's what gives it that signature flavor. As for the sugar, adjust the amount to your taste. If you want a barely-sweet version, you can skip the sugar entirely and use only honey. If you prefer it on the sweeter side, feel free to increase the amount of sugar.
Bake in an oven preheated to 160°C (320°F) for about 20–30 minutes. You don't need to stir it frequently the way you would with classic granola, since the goal here is clusters, not loose crumbles. Just give it one gentle stir once the coating on the nuts has set — that's all you need. As it bakes, the granola develops a caramel crust, which is why it looks dark. Let it cool completely, then store in a dry place.
This granola is wonderful with yogurt, kefir, milk, or simply alongside tea or coffee. My personal favorite is with plain unsweetened yogurt, while my husband prefers his with tea or coffee. As for the kid — they just grab handfuls straight from the jar in the kitchen at any hour of the day! So good!
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