Homemade Granola with Honey and Clusters

Method

1. 1Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper. In a small bowl, whisk the egg white until slightly foamy — about 30 seconds of vigorous whisking. This is the glue that holds your clusters together, so don't skip it.
2. 2In a large bowl, combine the rolled oats, chopped nuts, cinnamon, and salt. In a separate bowl, stir together the melted coconut oil, honey, and vanilla extract until smooth. Pour the wet mixture over the dry ingredients, then add the foamy egg white. Fold everything together until every oat is coated — dry patches mean crumbly granola instead of clusters.
3. 3Transfer the mixture onto the prepared baking sheet. Using the back of a spatula or your hands, press it into an even layer about 1.5 cm thick. Pack it down firmly — the tighter you press, the bigger your clusters will be. If using coconut flakes, scatter them on top during the last 10 minutes of baking.
4. 4Bake for 25–30 minutes without opening the oven door and without stirring. The granola is ready when the edges turn golden brown and the center looks slightly underdone — it will firm up as it cools. Every time you stir, you break the clusters. Resist the urge.
5. 5Let the granola cool completely on the baking sheet — at least 45 minutes. It will feel soft coming out of the oven, but it hardens as it reaches room temperature. Once fully cool, break it into chunks with your hands. Add the dried fruit now, toss gently, and store in an airtight container.