Description
The biggest granola clusters ever! Adapted from Smitten Kitchen.
Ingredients
- 1 cup Rolled Oats
- 3 Tablespoons Pepitas (pumpkin Seeds)
- ½ cups Flaked Coconut
- ⅓ cups Coconut Sugar Or Brown Sugar
- ¼ teaspoons Salt
- ¼ teaspoons Cinnamon
- 1 whole Egg White
- 3 Tablespoons Water
- 1 teaspoon Grapeseed Or Olive Oil
- 3 cups Walnuts Or Pecans
Preparation
In a food processor, combine the oats, pepitas, flaked coconut, coconut sugar, salt and cinnamon. Pulse until you have a rough chop but do not pulse until you get a flour.
Preheat oven to 300ºF.
In a large mixing bowl, beat the egg white until foamy (but not stiff). Add the water and oil and whisk to combine.
Add the walnuts to the bowl of liquid and, using your hands, make sure the walnuts are all completely drenched.
Pour the oat/pepitas mixture into the bowl with the walnuts and use your hands again to coat the oats. The original recipe says not to mix too much or else the oat mixture will fall off of the walnuts, so I heeded this instruction.
You will end up with more of the granola mixture than you need to coat the nuts. This is perfectly wonderful, because it adds little bits of heaven to the granola.
Spread the coated walnuts out on a parchment-lined baking sheet. Bake for 20 minutes, carefully stirring the granola halfway through.
Recipe adapted from Smitten Kitchen’s Granola Crusted Nuts.
