The secret to perfectly crunchy granola? An egg white. Feel free to riff on this recipe at will: Substitute maple syrup or honey for the agave to get a subtle flavor shift; or, if chocolate chips mean your kid will love it, throw in a handful after the granola cools. This granola’s great out of hand, but for added protein, serve over yogurt. Or layer it in a glass with yogurt and fresh fruit.
Recipe information
Yield
12 Servings
Ingredients
1
3
1½
1½
½
¼
¼
2
1½
½
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 300°. Toss egg white, oats, nuts, coconut shavings, agave syrup, oil, sesame seeds, brown sugar, salt, and cinnamon in a large bowl. Spread out on a rimmed baking sheet.
Step 2
Bake granola, stirring every 10 minutes, until golden brown and dry, 40–45 minutes. Let cool on baking sheet (it will crisp as it cools). Mix in cherries.
Do Ahead: Granola can be made 2 weeks ahead. Store airtight at room temperature.