The ultimate crispy, homemade granola, adapted from the Tartine Cookbook. The game-changer in this recipe is the beaten egg white. Perfect for a snack as a bar or crumbled over yoghurt with berries and Greek Honey.


80gr coconut, Demerara or any other high-quality brown sugar
150gr Greek Honey
60gr water
1/2 tsp salt
300gr rolled oats
2 cups of any chopped nuts you prefer
60gr shredded coconut
60gr almond flour
80gr chia seeds
2tsp cinnamon
1/3 cup olive or coconut oil
1 large egg white, beaten
1tsp vanilla extract


  1. Preheat the oven at 160C and line a baking sheet with parchment paper
  2. In a small saucepan, bring the sugar, honey, water and salt to a boil until the sugar is fully dissolved and set aside to cool.
  3. Combine the oats, nuts, almond flour and cinnamon in a large bowl.
  4. Stir the oil, beaten egg white and vanilla into the sugar mixture.
  5. Pour over the oats mixture and mix well.
  6. Spread evenly on the prepared baking sheet.
  7. Bake until dark golden brown, for 40 to 45 mins, rotating the pan every 15 mins.
  8. Once cool, break into pieces.
  9. Store in an airtight container up to 2 weeks.

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