Oats, pecans, coconut flakes, maple syrup, cinnamon and nutty flax seed…sign me up! Sounds like granola goodness!
When it comes to granola, I always find myself digging around for those big clusters. Whether I’m topping my yogurt or simply having a bowl of granola with milk, the clusters are definitely the best part. The secret is in adding an egg white to get those big yummy clusters and I never stir my granola while it’s in the oven – instead I rotate the sheet pan once halfway through cooking. This maple pecan combo is super tasty – when it comes out of the oven I like to mix in my favorite dried berry mix that includes, blueberries, cherries, cranberries, and golden raisins. (from Trader Joes) Three cheers for breakfast!
Maple Pecan Granola Clusters
Yield 6-8 servings
- 3 cups old-fashioned rolled oats
- 1 cup pecans, coarsely chopped
- 1 cup unsweetened shredded coconut
- 1/4 cup flax seed
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon Kosher salt
- 2/3 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 large egg white
- 1 cup dried berries
Preheat oven to 300 degrees Line a large sheet tray with parchment paper. Set aside.
In a large bowl stir together the rolled oats, pecans, coconut, flax seed, cinnamon and salt. Set aside.
In a small bowl whisk egg white until frothy. Pour in maple syrup and coconut oil and mix – then pour over granola mixture and stir to combine.
Spread granola in a single layer on a parchment-lined sheet tray. Bake in preheated 300-degree oven for 45 to 50 minutes, turning pan halfway through baking to evenly bake.
When granola is evenly browned and feels dry to the touch, transfer the pan from the oven to a cooling rack and cool completely. Once granola is cooled completely cool, break granola into desired sized clusters.
Transfer granola to an airtight container and carefully stir in dried cranberries. The granola will keep at room temperature in an airtight container for up to 2 weeks, or can be frozen for up to 3 months.