Big Cluster Maple Granola Recipes

'SMITTEN KITCHEN'S BIG CLUSTER MAPLE GRANOLA RECIPE

Steps:

• Preheat your oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.
• Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it's completely cool, break up granola into whatever size clusters delight you. Sprinkle in dried fruit.
• The granola keeps at room temperature in an airtight container for 2 weeks. It keeps even longer in the freezer, if you're the stockpiling type.

BIG CLUSTERS MAPLE CINNAMON CHOCOLATE CHIP GRANOLA

Steps:

• Preheat oven to 350F, line a baking sheet with a Silpat or line with parchment paper. This granola is messy, sticky, and I recommend either a Silpat or parchment rather than just spraying a baking sheet with cooking spray.
• In a large mixing bowl, whisk together first 9 ingredients, through optional salt.
• Add oats, almonds, and toss to coat evenly.
• Turn mixture out onto prepared baking sheet, keeping mixture lightly piled. Smoothing lightly with a spatula is okay, but don't pack down too much. You want air to be able to flow without it being tightly packed.
• Bake for about 25 minutes, or until the sauce that pools slightly at the edge of the baking sheet begins to barely caramelize. Watch your granola closely to make sure it's not burning since ingredients and ovens vary. Remove baking sheet from oven and don't stir.
• Evenly sprinkle with dried fruit.
• Evenly sprinkle with chocolate chips.
• Do not stir granola and allow it to cool, for at least 1 hour, overnight if possible. The longer it's exposed to air, the crispier and crunchier it becomes.
• Break granola apart and store in airtight containers with lids or in Ziplocks. Granola will keep airtight for at least 2 weeks.

BIG CLUSTER MAPLE GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Combine all ingredients but the egg whites in a large bowl, tossing to coat evenly.
• Whisk egg white in a small bowl until frothy. Stir into granola mixture, distributing it throughout.
• Spread in a single layer on a parchment-lined baking sheet. Bake for 45-55 minutes or until browned and dry to the touch.
• Halfway through baking, use a large spatula to turn over sections of the granola. Rotate the pan if granola bakes unevenly.
• Once finished baking, cool completely and then break into desired sized clusters.
• Enjoy!

BIG CLUSTER GRANOLA

Steps:

• Preheat oven to 325 degrees. Line a rimmed "half sheet" baking sheet pan ( I used an 18 x 13) with unbleached parchment paper.
• In a large bowl, stir together the oats, coconut flakes, seeds, nuts, and cinnamon.
• Take 3 cups of the oat mixture and pulse in a food processor until finely chopped. Transfer back to the bowl with the rest of the dry mixture. Stir in the flaky salt.
• In a small bowl, whisk together the melted coconut oil, maple syrup, brown rice syrup and vanilla. It is really important to mix the oil and syrups so that everything is well blended otherwise the syrups may burn. Add the oil and syrup mixture to the oat mixture and stir to coat well.
• Transfer the oat mixture to the prepared pan and spread out in an even layer. Try not to allow the edges to be too thin. Bake for 20-25 minutes or until just starting to turn golden brown. Try not to stir at all. The mixture will not be crunchy yet. Turn the heat off but leave the pan in the oven for an hour or even longer. If your oven is designed to hold heat even after the oven is turned off, open the oven door until the heat drops to 250 and then shut the door. Oven is turned off though. You have to know your oven, so make sure you don't burn the granola. Remove from the oven and allow to cool at room temperature before breaking into clusters.

BIG CLUSTER MAPLE GRANOLA

Steps:

• Preheat your oven to 300 F. and line a large baking sheet with parchment paper. Combine the rolled oats, pecans, toasted wheat germ, cinnamon and salt in a large bowl. Add the shredded coconut if you have chosen to include it.
• Combine the oil and maple syrup. Pour it into the bowl containing the oat and nut mixture and toss to combine the ingredients thoroughly.
• Whisk the egg white in a small bowl until frothy. Stir it into the granola mixture, coating the granola mixture well. Spread it in a single layer on a parchment-lined baking sheet. Bake for 45 minutes.
• Remove the baking sheet to a cooling rack and allow the granola to cool completely. Once the granola is completely cool, break it up into whatever size chunks you prefer. Add in the dried fruit. The granola keeps well when stored in a airtight container at room temperature for up to two weeks. Put it in the freezer if you want to keep it longer.

MAPLE PECAN GRANOLA

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Line a baking sheet with parchment paper.
• Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
• Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
• Spread the resulting mixture evenly onto the prepared baking sheet.
• Bake in the preheated oven until lightly browned, about 40 minutes.
• Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

BIG-CLUSTER CHOCOLATY GRANOLA

Steps:

• Heat the oven to 300 degrees. In a large bowl, use a fork to stir together the maple syrup, oil, cocoa powder and salt until smooth. Add the oats, nuts and seeds, and stir until combined.
• Spread the mixture out on a parchment-lined sheet pan. Bake, without stirring, until fragrant and dry to the touch, 35 to 40 minutes.
• Sprinkle the dried fruit over the granola (if using), then turn off the oven. Leave the granola in the oven to cool completely, 30 minutes to an hour, then break into clumps. Store in an airtight container at room temperature for up to 2 weeks.