MAKES: 1 x 1 litre (32 oz) jar
1 free-range egg white
1 tablespoon cold water
1 tablespoon light-tasting vegetable oil
90 g (3¼ oz/¼ cup) honey
1 teaspoon natural vanilla extract
1 teaspoon sea salt
1 teaspoon ground cinnamon
145 g (5 oz/1½ cups) rolled (porridge) oats (not the instant or quick-cooking variety)
100 g (3½ oz/½ cup) quinoa
40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)
75 g (2½ oz/½ cup) hazelnuts, skins removed, roughly chopped
135 g (4¾ oz/¾ cup) dried pears, diced
110 g (3¾ oz/½ cup) unsugared crystallised ginger, cut into bite-sized pieces
Get your oven ready Preheat the oven to 160ºC (315ºF) and line a large baking tray with baking paper. It’s best to use a tray that has sides, so the granola doesn’t spill out everywhere.
Mix wet ingredients In a large bowl, whisk together the egg white and water until slightly foamy. Add the oil, honey and vanilla extract and give it a good stir.
Add the dry ingredients Add the rest of the ingredients, except the dried pear and ginger. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.
Get ready to bake Evenly spread the mixture over the lined baking tray, making sure the layer is no more than 1 cm (½ inch) thick, otherwise the granola won’t crisp up nicely.
Bake Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.
Cool Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the dried pears and ginger through.
Store Transfer to a large jar or airtight container and store in the pantry. The granola will keep for up to 1 month.
HOW TO USE
• Add melted butter and extra honey and press into a tin for granola bars.
• Bake without the nuts and serve as a healthy snack for kids’ lunchboxes.
• Increase the amount of dried fruit and use as a healthy trail mix.
• Use the same process, omitting the grains and increasing the amounts and variety of nuts and seeds for a paleo granola.
Photo credit: Cath Muscat
Styling: Vivien Walsh