Makes 10 Cups
5 cups old-fashioned rolled oats
1 cup raisins
2 cups sweetened flaked coconut
4 cups cornflakes, coarsely crushed
1 teaspoon kosher salt
1 cup whole salted cashews or any kind of nut
½ cup (1 stick) salted butter, melted
¾ cup packed light brown sugar
½ cup honey
1 large egg white, beaten
1 cup white chocolate chips
Preheat the oven to 300°F. Line your largest rimmed baking sheet with parchment paper. (I like to use my half-sheet cake pan, which is 12 x 18 inches.)
In a large bowl, mix together the oats, raisins, coconut, cornflakes, salt, and cashews.
In a medium bowl, mix together the butter, brown sugar, and honey. Pour over the oat mixture, stirring until evenly coated. Stir in the beaten egg white until evenly combined.
Spread the mixture onto the prepared baking sheet. Bake for 20 minutes without stirring and turn the oven o. without opening the oven door. Allow the granola to remain in the oven until it’s completely cooled, or up to overnight.
Remove the pan from the oven and sprinkle the white chocolate chips on top and break it into clusters.
Store airtight at room temperature for up to 1 week.