Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 ¾ cups (319g) old-fashioned whole rolled oats
- 1 cup (95g) mixed nuts or seeds (pecans, almonds, or blend)
- ⅔ cup (60g) shredded coconut (optional)
- ¼ cup (56g) French Pantry Extra Virgin Olive Oil (EVOO)
- ½ cup (120ml) maple syrup or honey
- 2 large egg whites (or 4 tbsp aquafaba / flax egg substitute)
- Pinch of French Pantry Sel Gris salt
Instructions
- Preheat oven to 325°F. Set Large bonMAT on Perforated Baking Sheet.
- In a large bowl, mix oats, nuts or seeds, and optional coconut.
- In a separate bowl, whisk egg whites 15–20 seconds until foamy. Whisk in EVOO, maple syrup or honey, and salt.
- Pour wet mixture over dry ingredients and toss until evenly coated.
- Spread granola in an even layer on the bonMAT. Bake 35–40 minutes, stirring every 10–15 minutes until lightly golden. For bigger clusters, gently press flat and skip stirring for the last 10 minutes.
- Cool completely on the pan. Keep in an airtight container up to 3 weeks or freeze up to 3 months. To re-crisp, warm on a baking sheet for 5–7 minutes at 300°F.
bonTIPS:
- For crisp, even baking, spread granola in a single layer and rotate the tray halfway through.
- Stir once during baking for loose clusters, or skip stirring in the final 10 minutes for chunkier texture.
Add dried fruits, seeds, or chocolate chips only after cooling to preserve texture.
