Description
It’s crunchy, it’s slightly sweet, it’s completely unprocessed and it’s my new favorite breakfast alternative!
Ingredients
- 6 cups Old Fashioned Oats
- 1-½ cup Raw Untoasted Sliced Almonds
- 1 cup Untoasted Pecan Pieces
- ½ cups Untoasted Walnut Pieces
- ¼ cups Ground Flax Seeds
- 3 Tablespoons Whole Chia Seeds
- 2 Tablespoons Ground Cinnamon
- 1-½ Tablespoon Pie Spice
- ½ teaspoons Ground Dried Ginger
- 4 whole Egg Whites (can Omit For Vegan Recipe. End Product Won’t Be As Crunchy, But Still Yummy!)
- ¼ teaspoons Sea Salt
- ⅓ cups Melted And Slightly Cooled Coconut Oil
- ¾ cups Raw Organic Honey
- 1 cup Dried Cranberries
- 1 cup Golden Raisins
Preparation
1. Preheat oven to 350 F, set a rack in the middle or upper part of your oven, and set out two standard cookie sheet pans. No need to grease or line pans because your granola won’t stick.
2. In a large bowl, mix thoroughly together your oats, almonds, pecan pieces, walnut pieces, ground flax, chia seeds, ground cinnamon, pie spice, and ground dried ginger. Set aside.
3. In a medium sized bowl whisk your egg whites and salt until your whites are frothy. This should take about 3-5 minutes of hand whisking. If you choose to do so in a stand mixer (or use a hand mixer) just beat until frothy, not soft peaks.
4. Once your egg whites are frothy, mix in your melted and cooled coconut oil and your honey. Combine well.
**If you are doing this recipe egg-free, just omit step 3 and 4 and add your salt, oil and honey directly into your oat mixture.
5. Pour your egg mixture over your oat mixture and combine completely and thoroughly. There will be a tendency for dried oats to sink to the bottom so make sure you mix very very well.
6. Once combined, divide your granola between your two cookie pans (or more if your pans are on the smaller side) and spread it out so that it’s a nice 1/4-1/2″ layer. No need to press down really, just make sure it’s spread out nice and evenly.
7. Bake 15-20 minutes on that upper rack, turning your pan halfway through baking time to insure even browning and baking. Remove pans from oven, and flip and toss granola in the pans breaking up any large pieces with a spatula. Make sure to bring the sides into the middle (they will want to brown quicker than the middle) and move the middle out. Stir and mix up well. Then spread it out so it’s a single layer again.
8. Bake another 10 minutes or until your granola is crispy and a golden brown throughout. Again, watch the sides of bottom of the granola. If it’s darkening too much, simply remove pan from oven, stir it up again, and put the pan back in the oven.
9. Remove pans from oven and allow granola to cool completely. Once cooled, add granola to a large bowl and mix in your cranberries as well as your raisins. Then simply put it into a large airtight container and munch away!
** Will store at room temperature for up to 2 weeks. Can be added to a freezer proof airtight container and frozen for up to 3 months. To thaw, just place it in the refrigerator overnight and then allow to come to room temp!
Makes approximately 11 cups. Serving size about 3/4 cup.
Recipe adapted from Power Foods book by Whole Living Magazine.
