Small Batch 5 Spice Granola
Super crunchy, not too sweet aromatic warm spiced granola.
Small Batch 5 Spice Granola
Makes about 2.5 c
Year round at my moms’ house but especially in summer, the go to breakfast, snack, dinner or dessert on any given day is a homemade fruit salad. It’s made of mostly fresh fruit with a can or so of whatever couldn’t be found fresh, topped with creamy yogurt and in my case an absurd amount of crunchy granola. In my house the granola is always freshly made with whatever I have on hand which means the flavors are always changing.
This small batch granola allows me to make just enough to last my favorite human and I a weekend if we are lucky though it’s typically less because of snacking. For rational people it will stay fresh and crisp for up to 10 days. I break the granola into big clusters or shards that can be broken down further for serving and store in an airtight container. While my granola is not vegan because I add an egg white to reach my ideal crunchy texture that stays crunchy for an extended period of time, without the egg white, the granola still cooks well but it is looser and less crisp. I use my homemade five spice for a really special and intense flavor though depending on the five spice you have, you may want to adjust the amounts. Find my recipe for homemade five spice (here).
“Recipe Tips:
*1. ”
Ingredients
Dry Ingredients
130g (1 c) old fashioned rolled oats
50g (0.25 c) cashews, cut in half
50g (0.25 c) whole almonds, cut in half
40g (0.50 c) unsweetened shredded coconut
Wet Ingredients
60g (0.25 c) dark brown sugar, packed
30ml (2 T) coconut oil, melted and cooled
22ml (2 T) brown rice syrup or honey
15ml (1 T) makgeolli
3g (1.5 t) five spice
2g (0.50 t) kosher salt
1 egg white
Method
1. Preheat oven to 160 C (325 F).
Line a rimmed baking sheet with parchment paper. Set aside.
2. In a large mixing bowl toss together the dry ingredients mixing well.
3. In a small mixing bowl combine the sugar, oil, syrup, makgeolli, spice and salt mixing well.
In a separate small mixing bowl add the egg white.
4. Pour the sugar mixture over the dry ingredients and stir to coat thoroughly.
Using a fork, beat the egg white until very frothy and beginning to aerate.
You do not need to go so far that the egg whites have or hold a peak.
Pour over the oat mix and stir well to coat.
Pour onto the prepared baking sheet and spread evenly but thinly on the baking sheet.
5. Bake for 15 minutes.
Remove from the oven and carefully flip the granola over.
Reduce the oven temperature to 150 C (300 C).
Return to the oven and bake for 20 – 25 minutes longer or until fully dried out.
Cool completely.
6. Break into shards and serve.
