Crunchy granola with berries & cherries recipe
For a perfectly crunchy granola featuring berries and cherries, this recipe combines oats, mixed nuts, and seeds with a sweet honey glaze. This batch makes approximately 12 servings and keeps for up to one month in an airtight container.
Ingredients:
.Base: 450g (approx. 4.5 cups) rolled oats.
.Nuts: 175g mixed nuts (e.g., pecan halves and peanuts in their red skins).
.Seeds: 50g sunflower seeds and 50g sesame seeds.
.Liquid Binder: 125ml sunflower oil and 100ml runny honey.
.Fruit: 85g (half a 170g packet) dried berries and cherries.
.Seasoning: A pinch of salt.
Instructions:
1. Prep: Preheat your oven to 190°C (170°C fan/Gas 5). Line a large, rimmed baking tray with parchment paper or use a non-stick tray.
2. Mix Dry: In a large bowl, combine the oats, nuts (halve some pecans and leave others whole), seeds, and salt.
3. Incorporate Wet: Pour the oil and honey into the dry mixture. Stir thoroughly with a fork to break up any large clumps of oats and ensure everything is evenly coated.
4. Bake: Spread the mixture onto the baking tray in a thin, even layer. Bake for 20–25 minutes. Crucial step: Stir well at least twice during baking, bringing the toasted edges into the center to ensure even browning.
5. Cool & Finish: Remove from the oven when golden. Transfer the granola to a large bowl and let it cool completely. Once cool, stir in the dried berries and cherries.
*Tips for Extra Crunch & Clusters:
.The Egg White Secret: For large, chunky clusters, whisk one or two egg whites until frothy and stir them into the oat mixture before baking.
.Don't Stir While Cooling: To get the best clusters, press the granola down with a spatula immediately after it comes out of the oven and do not stir it until it is stone-cold.
.Avoid Burnt Fruit: Always add your dried fruit after baking. Baking dried berries or cherries for the full duration often makes them hard and bitter.
For a perfectly crunchy granola featuring berries and cherries, this recipe combines oats, mixed nuts, and seeds with a sweet honey glaze. This batch makes approximately 12 servings and keeps for up to one month in an airtight container.
Ingredients:
.Base: 450g (approx. 4.5 cups) rolled oats.
.Nuts: 175g mixed nuts (e.g., pecan halves and peanuts in their red skins).
.Seeds: 50g sunflower seeds and 50g sesame seeds.
.Liquid Binder: 125ml sunflower oil and 100ml runny honey.
.Fruit: 85g (half a 170g packet) dried berries and cherries.
.Seasoning: A pinch of salt.
Instructions:
1. Prep: Preheat your oven to 190°C (170°C fan/Gas 5). Line a large, rimmed baking tray with parchment paper or use a non-stick tray.
2. Mix Dry: In a large bowl, combine the oats, nuts (halve some pecans and leave others whole), seeds, and salt.
3. Incorporate Wet: Pour the oil and honey into the dry mixture. Stir thoroughly with a fork to break up any large clumps of oats and ensure everything is evenly coated.
4. Bake: Spread the mixture onto the baking tray in a thin, even layer. Bake for 20–25 minutes. Crucial step: Stir well at least twice during baking, bringing the toasted edges into the center to ensure even browning.
5. Cool & Finish: Remove from the oven when golden. Transfer the granola to a large bowl and let it cool completely. Once cool, stir in the dried berries and cherries.
*Tips for Extra Crunch & Clusters:
.The Egg White Secret: For large, chunky clusters, whisk one or two egg whites until frothy and stir them into the oat mixture before baking.
.Don't Stir While Cooling: To get the best clusters, press the granola down with a spatula immediately after it comes out of the oven and do not stir it until it is stone-cold.
.Avoid Burnt Fruit: Always add your dried fruit after baking. Baking dried berries or cherries for the full duration often makes them hard and bitter.
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