Consider this a warning: The crunchy clusters in this super easy granola are 100% addictive. We can’t guarantee you won't pick out all the clusters while it’s still on the baking sheet. (No judgment—we did too.)
What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Rimmed Baking Sheet
$32 At Amazon
Whisk
$10 At Amazon
Medium Bowl
$17 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Recipe information
Yield
Makes about 8 cups
Ingredients
2
1
1
1
½
½
⅓
1
½
½
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 275°. Toss 2 cups oats, 1 cup cereal, 1 cup coconut, 1 cup pecans, ½ cup pepitas, ½ cup sunflower seeds, ⅓ cup wheat germ, and 1 tsp. salt on a rimmed baking sheet.
Step 2
Pour ½ cup maple syrup and ½ cup oil over and mix with clean hands until all nuts, seeds, and oats are coated.
Step 3
Vigorously beat 1 large egg white in a medium bowl until very thick and foamy, about 45 seconds. Pour over oat mixture and mix with hands again until egg white is evenly distributed.
Step 4
Spread out granola in an even layer.
Step 5
Bake 30 minutes, then remove sheet from oven and stir once with a flexible metal spatula, turning mixture and spreading out again into an even layer.
Step 6
Continue to bake, without stirring, until oats are toasted and crisp, 35–45 minutes longer. Let cool without stirring.
Step 7
When granola is cooled, scrape bottom of tray with spatula to loosen granola and break into clusters. Serve or transfer to an airtight container.
Step 8
Do Ahead: Granola can be made 1 week ahead. Store in an airtight container at room temperature.