Maple-Pecan Granola Clusters
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Oats, pecans and pumpkin seeds coated with maple syrup, oil, vanilla and an optional egg white, pressed thin and baked at 160 °C without stirring. Cooled on the tray, then broken into clusters.
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Method
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Equipment
- large rimmed baking tray
- baking paper
- large bowl
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 295 kcal |
| Protein | 6 g |
| Carbohydrate | 30.5 g |
| of which sugars | 10.9 g |
| of which free sugars | 10 g |
| Fat | 17.6 g |
| of which saturates | 1.8 g |
| Fibre | 4.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granola
- 200 g rolled oats
- 100 g pecans, roughly broken
- 30 g pumpkin seeds
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1.5 g fine sea salt or table salt about ¼ tsp
- 100 ml maple syrup
- 3 tbsp vegetable oil
- 1 tsp vanilla
- 1 egg white (optional, for bigger clusters)
- 1
Mix the dry ingredients. Heat the oven to 160 °C (140 °C fan) and line the tray. Stir together the oats, pecans, seeds, cinnamon, nutmeg and salt.
- 2
Bind. Whisk the maple syrup, oil, vanilla and egg white until frothy, pour over the oats and stir until evenly coated. The egg white sets in the oven and glues the clusters together.
- 3
Bake undisturbed. Press into a thin, even layer and bake for 35-40 min, turning the tray halfway but not stirring, until deep golden and dry-looking.
- 4
Cool and break. Leave on the tray for at least 30 min; it crisps as it cools. Break into clusters.
Storage
Store airtight at room temperature for up to 2 weeks. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
