Easy, customizable granola

4.29.20 By

Granola For The Win!

This granola is very versatile! If you prefer a certain kind of nut, use that instead of the mixed nuts. Not a fan of sesame seeds or coconut? Leave it out. You don’t like Chinese Five Spice? Substitute cardamom or another baking spice you prefer such as nutmeg. Turmeric and black pepper may sound odd, but having a chance to sneak in a bit of anti-inflammatory properties is too good to pass up. It also adds a bit of grounded earthiness.

Coconut oil needs to be melted when using. If you don’t have coconut oil, use another neutral oil or olive oil…you can even use canola oil. Throw in Cheerios, flax seeds or anything else. This is really a flexible recipe. Have fun with it!

Egg white is recommended to aid in clumping, but if you don’t want to break an egg just for the white, omit it. It still tastes delicious!

 

3 ¼ cups old-fashioned oats

1 ½ cups mixed nuts, preferably lightly salted

½ cup pepitas (pumpkin seeds)

3 Tablespoon chia seeds

2 Tablespoons sesame seeds

1/3 cup shredded unsweetened coconut

½ t ground cinnamon

¼ teaspoon Chinese Five Spice powder

¼ teaspoon turmeric

Pinch of black pepper

¼ teaspoon salt

½ cup honey

1 teaspoon vanilla extract

3 Tablespoons brown sugar

½ cup oil – olive or coconut (melted), preferably

1 large egg white, lightly beaten

 

 

Preheat oven to 275 degrees.

Stir together the oats, nuts, seeds, spices in a large bowl. In a separate bowl, whisk together the honey, oil, brown sugar, vanilla, and egg white until evenly combined.

Pour honey mixture over the oat mixture and stir to coat evenly.

Spread mixture into an even layer on a rimmed baking sheet.

Bake at 275 degrees, stirring and spreading back into even layer every 15 minutes, until golden brown…about 1 hour.

 

When finished baking, stir granola one last time. Allow granola to cool on baking sheet to get crispy.

Enjoy!

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