Maple-Pecan Granola Clusters
By Joe
Source: America's Test Kitchen and NYT Cooking.
Oats, pecans and pumpkin seeds coated with maple syrup, oil, vanilla and an optional egg white, pressed thin and baked at 160 °C without stirring. Cooled on the tray, then broken into clusters.
Always check the labels of the products you use.
Method
- 1
Mix the dry ingredients. Heat the oven to 160 °C (140 °C fan) and line the tray. Stir together the oats, pecans, seeds, cinnamon, nutmeg and salt.
- 2
Bind. Whisk the maple syrup, oil, vanilla and egg white until frothy, pour over the oats and stir until evenly coated. The egg white sets in the oven and glues the clusters together.
- 3
Bake undisturbed. Press into a thin, even layer and bake for 35-40 min, turning the tray halfway but not stirring, until deep golden and dry-looking.
- 4
Cool and break. Leave on the tray for at least 30 min; it crisps as it cools. Break into clusters.
Storage
Store airtight at room temperature for up to 2 weeks.
Free sugars
10 g per serving
20 % of the 50 g daily maximum · 40 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray
- baking paper
- large bowl
- small bowl
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 295 kcal |
| Protein | 6 g |
| Carbohydrate | 30.5 g |
| of which sugars | 10.9 g |
| of which free sugars | 10 g |
| Fat | 17.6 g |
| of which saturates | 1.8 g |
| Fibre | 4.1 g |
| Salt | 0.21 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
