February 2021
Most people don’t realize how easy it is to make homemade granola. In this recipe, you’ll make the granola base with oats and lots of spice, plus an egg white to help create those big granola clusters that everyone loves. Dried apricots, candied ginger and pecans make perfect add-ins, but any dried fruit or nut will work.
Ingredients
- 3 cups rolled oats
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 large egg white
- 1 cup pecans
- 3/4 cup dried apricots
- 1/2 cup candied ginger
Tools
- Measuring spoons
- Measuring cups
- Large mixing bowl
- Small mixing bowl
- Fork
- Sheet pan
- Parchment paper
- Cutting board
- Knife
Instructions
1. Make the oat granola base.
Heat oven to 300 degrees. In a large mixing bowl, stir together oats, ginger, salt, cinnamon and nutmeg. Pour in the maple syrup and olive oil, and stir until the oats are evenly coated. In a small mixing bowl, beat the egg white with a fork until it’s bubbly on top. Pour the egg white over the oat mixture and stir to combine. Spread the oat mixture on the sheet pan in an even layer. Bake for 40 to 45 minutes, stirring every 15 minutes to help with even cooking, until oats are just starting to brown. The oats won’t be crispy when they come out of the oven, but will crisp up as they cool.
2. Prepare the toppings.
While the oats cook, coarsely chop the pecans, apricots and ginger.
3. Finish the granola.
When the oat granola has cooled slightly, use your hands to break apart any big pieces. Add the pecans, apricots and ginger, and toss everything to combine. Store in an airtight container at room temperature for up to 10 days.
Kids Can!
- Measure out ingredients.
- Combine and stir the oat mixture.
- Spread oats on a sheet pan.
- Break cooked granola apart.
- Mix in apricots, ginger and pecans.
