Custom Granola Clusters

I perfected this recipe so it'd have all my fave granola characteristics: the granola clusters we all crave, equal parts sweet and savory, crunchy but not tooth-cracking hard...and customizable! I've found that making this granola base, and then customizing with mix-ins later (when you serve) is the perfect solution because:

• You can tailor it to each person’s individual taste
• It retains its crunchy texture longer—the moisture in dried fruits can make jarred granola soggy over time, so the solution is to add when serving.

Things To Note:

• You can make this vegan by omitting the egg whites, but be aware that the egg whites are the main secret to cluster formation, so you'll have smaller pieces.
• The custom mix-ins are up to you. feel free to adjust quantities to taste, adding potent things like spices a little at a time so you don’t overdo.
• to add spices later, use a strainer or sifter to get a fine, evenly distributed dusting. add little by little to taste.
• You can certainly add the dry mix-ins to the entire batch (everything but the fruit) if the people in your crowd all have the same taste.
• I prefer to roast the nuts separately (or even better, buy roasted nuts!) and mix in post-bake, instead of adding to the mixture before baking. that way, there's no danger of burning them.
• Baking at a low temp (low and slow!) helps to ensure the granola will be crunchy in the middle, without burning the edges
• The middle of the 'pancake' may take longer to bake. edges and thinner/smaller pieces will brown more quickly, so check oven often towards the end of baking and remove pieces as they brown to avoid burning.​
• this granola makes a great gift! you can package it in a small jar or gift bag, with mix-ins tailored to each individual, and tie with ribbon and gift tag!
• this’d be a delicious addition to your Christmas Day breakfast. Incredible with Greek yogurt, and of course, jarfaits!

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INGREDIENTS

• 5 cups rolled/old fashioned oats (don't use instant or quick oats)
• 1/4 cup packed brown sugar​
• ​½ tsp cinnamon
• ½ tsp sea salt 
• ½ cup olive oil
• 1/4 cup honey
• 1/4 cup maple syrup
• ½ cup nut butter, seed butter or tahini (if salted, you may want to reduce salt above)
• 1 tsp vanilla extract
• 2 egg whites (if using packaged egg whites, 60 ml)

OPTIONAL POST-BAKE MIX-INS:

• roasted chopped nuts (almonds, walnuts, pistachios, hazelnuts, etc.)
• toasted seeds (pumpkin, sunflower, etc.)
• dried fruit (cranberries, candied ginger, apricots, etc.) -- be sure to chop larger fruits.
• dried unsweetened coconut flakes
• chocolate chips
• dusting of spices -- (cardamom, ginger, etc.) -- see my Spicy Stamped Cookies for my fave DIY spice blend​
• sprinkling of ground seeds (chia, flax)
• flaked sea salt​

METHOD

1. Line two half sheet pans with a silicone mat or parchment.
2. Position two racks near center of oven and preheat to 300°.
3. Combine oats, brown sugar, cinnamon and salt in a large mixing bowl. set aside.
4. In a medium sized bowl or 2 cup capacity liquid mixing cup, whisk together oil, honey, maple syrup, nut butter, vanilla and egg whites until well blended.
5. Add wet ingredients to dry ingredients and mix well until oats are completely coated.
6. Spread mixture onto 2 prepared pans. should be a "pancake" about 1/4" thick. 
7. Bake for about 15-20 minutes, until pancake bottom is golden brown (take a peek with a spatula). don't over brown!
8. Remove from oven and using a large spatula, flip over in sections so browned side is facing up.
9. Return to oven, rotating pans from top to bottom and front to back.
10. Bake about 10 minutes longer, until golden, checking every 5-7 minutes for doneness, removing pieces as they brown. again, don't over-bake!
11. Once golden brown of both sides, remove from oven and let cool on pan. even if some pieces are still soft, they will continue to firm up from the heat in the pan.
12. Let cool completely for several hours. Store in an airtight jar.
13. Add mix-ins as desired and enjoy!