A Better Granola

From the kitchen of Carly

Oats, nuts, and toasted coconut bound together with agave and olive oil, then baked until golden and crackly. This granola skips the brown sugar excess, letting sesame seeds and cinnamon shine. Crispy, not cloyingly sweet.

A Better Granola

Egg white is the secret binder here, holding oats, nuts, and coconut together into actual clusters instead of the sad dust that falls to the bottom of your bowl. Agave keeps it chewy while the long, slow bake at 300 degrees builds real crunch. Dried fruit goes in after toasting so it doesn't harden further. This stays crispy for weeks.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 largeegg white
  • 3 cupold-fashioned oats
  • 1 1/2 cupchopped nuts
  • 1 1/2 cupcoconut shavings
  • 1/2 cupagave syrup
  • 1/4 cupolive oil or warmed coconut oil
  • 1/4 cupsesame seeds
  • 2 tbsplight brown sugar
  • 1 1/2 tspkosher salt
  • 1/2 tspground cinnamon
  • 1 cupdried cherries or cranberries

Instructions

  1. Set the oven to 300°F. In a large bowl, combine the beaten egg white, oats, chopped nuts, coconut shavings, agave syrup, olive oil or warmed coconut oil, sesame seeds, brown sugar, kosher salt, and cinnamon. Toss everything together until evenly coated, then spread the mixture in a single layer on a rimmed baking sheet.

  2. Slide the pan into the oven and bake for 40 to 45 minutes, stirring every 10 minutes, until the granola is golden brown and feels dry to the touch. Leave it to cool completely on the baking sheet, where it will crisp up nicely as the temperature drops.

  3. Once cool, scatter in the dried cherries or cranberries and toss to distribute them throughout.

  4. Stored in an airtight container at room temperature, this granola keeps well for up to 2 weeks.

Tips from the kitchen

  • Stir every 10 minutes without fail, or your edges will scorch while the middle stays damp. Set a timer.
  • Let it cool completely on the pan before breaking it into pieces. It firms up as it cools and shatters into better chunks.
  • Add dried fruit only after the granola has cooled completely, otherwise the heat will toughen it even more than it already is.

Variations

  • Swap sesame seeds for sunflower or pumpkin seeds for a different roasted flavor and nutrition profile.
  • Use maple syrup instead of agave if you prefer a deeper, more caramel-forward taste, though the texture will be slightly less crispy.
  • Omit the dried fruit and add chopped dark chocolate, freeze-dried berries, or fresh berries just before eating to keep them from getting tough.

Make ahead and storage

Store in an airtight container at room temperature for up to 2 weeks. If it absorbs moisture and softens, spread it on a baking sheet and warm it in a 250°F oven for 5 minutes to revive the crunch.