Ingredients:

  • 3 cups (300g) Old-fashioned rolled oats
  • 1.5 cups (150g) Sliced almonds
  • 0.5 tsp Fine sea salt
  • 1 tsp Ground cinnamon
  • 0.5 cup (120ml) Mild honey
  • 0.25 cup (60ml) Neutral oil
  • 1 tsp Pure vanilla extract
  • 1 Large egg white
  • 1 cup (130g) Dried cranberries

Instructions:

  1. Preheat your oven to 300°F. In a large mixing bowl, toss together the 3 cups of oats, 1.5 cups of sliced almonds, salt, and cinnamon. Ensure the cinnamon is evenly distributed so you don't end up with spice clumps.
  2. In a smaller bowl, whisk the 0.5 cup honey, 0.25 cup oil, and vanilla extract. In a separate tiny bowl, beat the egg white until it’s nice and frothy, then fold it into the honey mixture.
  3. Pour the wet mixture over the dry oats. Stir until every single oat looks shiny. Note: If it looks dry, keep stirring; the honey takes a second to coat everything. Pour the mix onto your parchment lined pan.
  4. Press the mixture down firmly with a spatula until it's about 0.5 inch thick. Bake for 30 minutes until the edges are deep golden and the center feels slightly firm. Note: Do not stir the granola during the bake!
  5. This is the hardest part. Let the pan sit completely undisturbed for at least 30 minutes. Once cool, break the cookie into large chunks. Stir in the 1 cup of dried cranberries last. If you bake the berries, they turn into hard little rocks, which isn't the vibe we want.