How can that be, you ask? It’s partially due to the fact I never have all the ingredients on hand, but also partially because I don’t want it to be the same every time I make it. Granola can get boring incredibly fast, which is surprising given the variety of nuts and seeds it can hold.
But this granola, a happy coincidence that happened the other day, deserves more than an honorable mention. This granola entices both the deep-throated mmm‘s and a second bowl serving.
Like any granola, this version is best enjoyed with milk or yogurt for a filling yet nutrient-dense breakfast. Otherwise it’s just splendid with toothsome apple sauce for a healthy dessert. Or you can fully commit and eat it with ice cream. Or by the handful.
I encourage you to swap in/out different ingredients to make this recipe your own! It’s a great base to build from, but then again, it is the best granola I’ve ever made. So perhaps try it my way first 🙂
Hint: the secret is the sesame seeds.
– 2 cups large flake oatmeal
– 1/2 cup seeds (I used equal parts pumpkin seeds and sesame seeds)
– 1/2 cup nuts (I used pecans)
– 1/4 cup flaked unsweetened coconut
– 1/4 cup brown sugar
– 3 tbsp coconut oil, melted
– 1 large egg white
– 2 tsp spices (I used 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp all-spice)
– 1/2 to 3/4 cup dried fruits (I like adding pump raisins or dried cranberries)- optional
1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon mat.
2. In a large bowl, toss together the oatmeal, seeds, nuts, coconut, and brown sugar. Pour over the coconut oil and stir well. Add in the egg white, mixing until everything is well coated. Add the spices and stir again.
3. Evenly distribute the mixture on the prepared baking sheet, and bake for 15 minutes. Stir the ingredients, and bake another 10-15 minutes or until toasted and golden brown.
4. Allow the mixture to cool completely before tossing in the dried fruits. Store in a well-sealed container for a week or two.