½cupChopped mixed nuts(I used pecans, walnuts and almonds)
⅔cup(65g) desiccated coconut (I used unsweetened coconut)
1tbspgluten free plain flournormal all-purpose flour is fine if you're not gluten intolerant
1egg whitefrom a large egg
Preheat the oven to 180c/350f
Start with the granola. In a large bowl, mix together the oats, brown sugar, honey, coconut oil and water. Once mixed, spoon it out onto a large metal baking tray and place it in the oven for 20 minutes. Check on the granola after the 10th and 15th minute to make sure it's not burning at the edges. If the edges of the granola are looking a lot darker, give the granola a mix.
Whilst the granola is cooking, make the macaroons. Mix all the macaroon ingredients together in a bowl. Use a teaspoon to scoop out small blobs of the mixture (each blob about ½ a tsp in size) and place the blobs on a metal baking tray. You can use your hands to pinch out the blobs if you prefer. Leave a little bit of space around each macaroon. They won't spread, but if they're touching another macaroon, they will meld together.
Once the granola has been in the oven for 20 minutes, add in the chopped nuts and place back in the oven on the bottom shelf. Place the tray of macaroons on the top shelf and cook for 6-8 minutes until the macaroons are golden brown.
Take the granola and macaroons out of the oven. Leave to cool slightly, then mix the dried cranberries and the macaroons into the granola mix. Leave to cool completely before pouring into an air-tight jar.
This granola should keep for a minimum of two weeks in an air-tight jar at room temperature.This version of granola is not a very 'clumpy' version (I'm relying on the macaroons for the clumps). If you prefer it clumpier, simply mix an egg white and an extra tbsp. of sugar into the granola before cooking. Leave the granola to cool completely before breaking it up..Nutritional Information is per serving.