A few months ago I posted a recipe for Pan-Roasted Honey Nuts. Today’s recipe is somewhat similar, but is more of a wink and a nudge to granola rather than roasted nuts. I’m not one to pat myself on the back very often, but I must say: I make a killer granola. It’s full of crunchy nuts, sweet dried fruit, and a few pinches of my favorite baking spices. Of course, it has oats in it as well. Since I’ve learned over the past few years that oats and my body don’t get along very well, I only make my granola for others and never actually get to enjoy it myself.
It is my love for granola and inability to eat it that sparked the inspiration for these Trail Mix Clusters. You could use any combination of your favorite nuts here, so feel free to tailor the recipe to your tastes. Just make sure you use raw, unsalted nuts and seeds. Also, it’s important to let the clusters cool completely before eating so that they can set up and hold together. I ate one before it was cool and it crumbled up in my hands. (I also burned my tongue.) But after letting the clusters set for about 20 minutes, they were nice and sturdy and good to go.
1 large or 2 small-ish egg whites
1 tbs. honey
1 cup raw unsalted walnuts, coarsely chopped
1/2 cup raw unsalted pumpkin seeds
2 tbs. raw unsalted sunflower seeds
2 tbs. raw sesame seeds
1/4 cup raisins or other chopped dried fruit of choice (such as apricots, dates, or dried cranberries)
1 tsp. cinnamon
1/2 tsp. ground ginger
Preheat the oven to 350-degrees and line a baking sheet with parchment paper.
Whisk together egg white and honey in a medium bowl. Add remaining ingredients and mix well to thoroughly coat everything with the egg white mixture.
Spoon tablespoon-fuls of the nut mixture onto the parchment lined baking sheet. Bake until deeply golden brown and fragrant, about 15-20 minutes. Allow to cool completely before eating or storing.
Store in an airtight container at room temperature for up to 5 days.
This post is linked to Food Renegade’s Fight Back Friday.