This chunky granola recipe is simple and infinitely customizable!
Basic ingredients I like (with a few options.)
3 c. Organic rolled oats (NOT quick oats)
1 c. Sliced almonds (peanuts, pepitas, etc.)
1/2 c. Unsweetened coconut (optional)
2 TBS flax seed (sesame, sunflower, etc)
3 TBS Brown sugar
1 tsp cinnamon
1/2 tsp ginger (optional)
Pinch of nutmeg or allspice (optional)
1/4 tsp salt
1/3 c. Honey (maple syrup, molasses, etc.)
2 TBS peanut oil plus 1 tsp oil (olive, etc.)
1 egg white, slightly beaten
Dried cherries, raisins, mango, etc.(optional)
Mix all dry ingredients in a large bowl.
Rub a large rimmed baking pan with 1 tsp oil.
At this point start preheating the oven to 300 degrees.
Pour the honey into a glass measuring cup. Add 2 TBS oil and heat in microwave 1 minute or so just until it starts to bubble.
Stir the honey and oil together and pour over the oats. Careful it is hot! Use a wooden spoon.
Mix well, scraping any sugar that might stick to the bowl back in to the oats.
Pour the beaten egg white into the oats and mix well. The egg white helps it stick together and makes it chunky, good for trail mix. If you don't want it chunky, skip this step.
Pour the oats onto the baking pan and spread evenly.
Bake for 15 minutes. Then rotate the pan turn the heat down to 250 degrees and bake 15 minutes. Rotate once more, and bake 10 more minutes. If you skipped the egg white you can stir the granola to ensure even browning.
Let cool completely. Add dried fruit before storing in an air tight container, so it stays crispy.