As I am a late riser and don’t get up from bed until a bare hour before I am due for work, breakfasts usually means a hefty bowl of cereal hurriedly gobbled in large spoonfuls. I’ve never really favored a particular type or brand of cereal over the other but these past months, I’ve taken an obsession to homemade granola for my morning treat. I chanced upon this Food52 article on how to turn big clusters in homemade granola some time ago and I have been smitten since. Although I found their recommended temp of 375 F and cook time of 40 minutes way off (my first batch was burnt in 10 minutes!), their tips of adding egg white, baking the granola low and slow, and allowing it to cool completely did deliver the texture-rich nuggets and clumps I want in my cereal. The delicious clusters remained crunchy even with the heavy onslaught of milk!
I’ve tried different combinations of nuts, seeds and dried fruits in my granola-making adventures and I have yet to find a batch I didn’t like. But this tropical granola clusters, though, I am totally loving. Piled high with shredded coconut, crunchy peanuts, plump raisins, dried pineapple and mango bits, it’s like bringing the tropics home. Enjoy!
- 3 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup roasted peanuts
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 large egg white
- 1 cup honey
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup dried pineapple , chopped
- 1/2 cup dried mango , chopped
- 2 tablespoons raisins
In a blender or food processor, pulse 1/2 cup of the rolled oats into a fine powder. In a bowl, combine with the remaining 2-2/2 cups rolled oats, shredded coconut, peanuts, brown sugar and salt. Toss to combine.
In a bowl, whisk egg white until frothy and add to oats mixture. Add honey, oil and vanilla. and Toss until evenly distributed.
On a parchment-lined baking sheet, transfer granola mixture and spread evenly. Bake in a 275 F oven for about 10 to 15 minutes or until lightly golden but still slightly soft. Haflway through cooking time, turn the baking pan halfway for even browning. If using a dark baking sheet, you may need to cut cook time as they tend to brown foods more rapidly.
Remove granola from oven and allow to cool completely. Break into desired clusters and in a large, combine with dried pineapples, mangoes and raisins. Store in an airtight container.