I call this “everything granola” as it doesn’t have a specific flavour profile that I would use to describe it (canonically, in the tentimestea universe, three flavours) – rather it’s a mix of nuts and seeds and a menagerie of variously hued dried fruits. Substitutions galore, of course!
This is the also the budget granola in comparison to my old favourite recipe (which I would only make on a rare occasion due to bougie ingredients): honey instead of maple syrup, pecans instead of pistachios, and whole almonds instead of sliced almonds (the sliced ones are quite a bit more expensive!). This recipe is also faster and more convenient with a shorter bake, no intermittent mixing during its oven stay and all packed into one baking tray.
The features I mentioned above are quite deliberate – for a while, my roommate and I ate this granola nearly every day for breakfast which entailed making a new batch every few weeks, so I came to appreciate being able to cut down a bit on our Bulk Barn bill and preparation time.
This granola recipe uses egg white, something I first came across from a Deb Perelman. The egg white acts as an additional binder, helping you generate a chunky granola while being less reliant on the sugary binders. You whisk it until frothy (which helps break up the strands so it can be more evenly distributed) and then mix it into the granola right at the end. As I’ve done with my previous granola versions, I’ve taken out the sweeteners aside from what is needed to bind the granola. Using lots of nuts also balances the sweetness of the dried fruit.
I find the baking time affects this granola quite a bit. A shorter baking time is sweeter tasting and the cinnamon flavour is a bit more apparent; this is what I tend to do most as it was my roommate’s preference. In this case, be sure to use pre-toasted nuts to ensure a deep nutty flavour (you can even toast the nuts as the oven preheats). A longer baking time results in a less sweet granola but also toastier flavour. The cinnamon can burn a bit and become lost, but I compensate for that in the recipe by adding half of the cinnamon to the granola at first, and sprinkling the other half overtop after it comes out from the oven. Longer or shorter both work – it depends on your preference!
- 300g large flake rolled oats
- 120g lightly toasted pecan halves, two thirds left whole and one third coarsely chopped
- 80g lightly toasted almonds, most coarsely chopped and a few left whole
- 50g pumpkin seeds
- 50g oil
- 75-80g honey
- ¾ tsp kosher salt (reduce if using table salt)
- 1 tsp ground cinnamon, divided
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups of dried fruit (around 200-220g) – I usually use a mix of cherries, cranberries, sultana raisins, golden raisins and quartered apricots
Preheat oven to 275F. Line a standard size half sheet pan with a piece of parchment paper.
Combine the oats, nuts, and pumpkin seeds in a large bowl. Separately, whisk together the oil, honey, salt, 1/2 tsp of the cinnamon and vanilla until emulsified. Pour the oil mixture over the oats and mix with a wooden spoon until everything is evenly coated.
Whisk the egg white until frothy, then drizzle over top and mix until combined. Spread the granola over the prepared pan into an even layer.
Bake for around 30 minutes or until the granola is lightly browned (you can bake it longer for a toastier, and less sweet tasting, granola). Remove from the oven and sprinkle the remaining 1/2 tsp of cinnamon over top, as evenly as you can. Fresh from the oven the granola will seem quite soft, but it will firm up once it cools. Once cooled, sprinkle with the dried fruit, and then transfer to a jar.
The granola will be crispiest on the first couple days! After that, thanks to the dried fruit, it will gradually soften a bit.