Homemade maple olive oil granola clusters make the most delicious breakfast or snack. They’re crunchy, seedy, chewy and super easy to make.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:75 clusters (1 tbsp each)
3 large egg whites
3/4 cup maple syrup
1/2 cup olive oil
1/4 cup brown sugar
1 tsp kosher salt, plus more to taste
3 cups rolled oats
1 cup pecans
1 cup dried tart cherries
1 cup unsweetened coconut flakes
1/2 cup millet, quinoa or sesame seeds
1/2 cup flax seeds
Preheat oven to 300°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, whisk egg whites, maple syrup, olive oil, brown sugar and salt together until combined (the mixture will be thick and gel-like, that’s okay).
Place 1 1/2 cups oats in the bowl of a food processor fitted with a blade attachment. Blend for about 20 seconds, or until oats are ground to a coarse flour. Pour on top of the maple syrup mixture. Put pecans, cherries and coconut flakes in the food processor and pulse until coarsely chopped. Transfer to bowl with granola mix. Add remaining 1 1/2 cups oats, millet and flax seeds.
Toss granola until everything is well coated, it will be quite wet.
Scoop out tablespoon sized clusters of granola and drop them on the prepared baking sheets, about 1/4 inch apart. Bake undisturbed until browned on the top and somewhat firm, about 45 minutes. Remove from oven, sprinkle with kosher salt, and let cool completely.
Peel clusters off of parchment and store in an airtight container for up to 1 month.
Granola will keep for at least 1 month in an airtight container.