Sweet, seedy granola with extra crisp clusters. Perfect served with ice cold milk or for snacking - I like to set aside a breakfast stash then add a handful of coarsely chopped dark chocolate to a portion for mid-afternoon pick-me-ups. The egg white helps create those beautiful big clusters without the need for additional sugar or fat.
Ingredients
2 tbsp coconut oil
7 tbsp maple syrup
½ tsp vanilla powder
½ tsp ground cinnamon
pinch salt
275g rolled oats
50g pumpkin seeds
50g sunflower seeds
25g sesame seeds
25g dessicated coconut
1 large egg white, lightly beaten
Instructions
Preheat the oven to 170 degrees C/150 C fan. Line a large baking tray with parchment paper.
In a large bowl, stir together the oil, maple syrup, spices and salt. Add the oats, seeds and coconut, stirring until combined, then fold in the beaten egg white.
Spread the mixture evenly over your prepared tray and bake for 45 minutes to 1 hour, stirring every 15 - 20 minutes (less if you want bigger clumps, just keep an eye to make sure it doesn't catch and burn). Remove from the oven, stir in the raisins then allow to cool completely on the tray.
Transfer to an airtight container, where granola will keep for a couple of weeks. Perfect served with ice cold milk or yoghurt for breakfast, or eaten by the handful for a snack.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/09/04/seedy-coconut-granola-clusters/