Ingredients
Scale
- 3 ½ cups (350g) old-fashioned rolled oats
- ½ cup (45g) unsweetened shredded coconut
- 1 cup (110g) pecan halves, coarsely chopped
- ¼ cup (35g) sunflower seeds
- 2 teaspoon flax meal
- 2 tablespoon (30g) light brown sugar optional
- ½ cup (120ml) maple syrup
- 2 tablespoons (30ml) olive oil
- ½ teaspoon ground cinnamon
- 1 large egg white
- ⅛ teaspoon salt
- 1 cup (120g) dried cherries or another dried fruit, chop them up if the pieces are large
Instructions
- Line a large cookie sheet with parchment paper.
- In a bowl, mix rolled oats, coconut, chopped pecans, sunflower seeds, ground flax seed, and optional brown sugar.
- In another bowl, whisk together maple syrup, olive oil, and cinnamon. Pour this mixture over the oat mixture and stir to coat the oats evenly.
- Whisk the egg white until frothy in a small bowl, then add it to the granola mixture, stirring to combine thoroughly. Spread the mixture onto the prepared baking sheet, packing it down to create an even layer.
- Place in a cold oven, then turn the oven on to 325°F. Bake for 30 minutes, rotating halfway, until the granola is golden and dry. Transfer to a wire rack to cool completely without stirring, then break into clusters and add dried fruit.
- Store in an airtight container at room temperature for up to 3 weeks.
Notes
Ensure the granola is completely cool before breaking it into clusters for the best texture.
Experiment with different dried fruits and nuts to customize this granola to your liking.
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 11g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.