Ingredients

NutritionSortLoading...
Loading...

4 cups / 360 g rolled oats (not steel cut or quick cooking)

1 cup coconut flakes ((or more nuts or oats))

1 cup raw nuts ((eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds))

½ cup dried fruit ((eg. chopped apricots, apple, pineapple, raisins))

1 tsp your favourite spice ((eg. cinnamon, pumpkin spice, gingerbread mix))

1 pinch salt

⅓ cup sweetener (eg. honey, maple syrup, agave, see note 2 for Brown Sugar)

⅓ cup fat ((eg. melted butter, canola oil or coconut oil))

1 ½ tsp flavouring ((eg. vanilla, almond essence, orange blossom))

2 egg whites

Select allAdd

Instructions

1. Preheat oven to 140C/280F. Line a large baking tray with baking paper.

2. Combine Wet excluding egg whites.

3. Combine Dry including dried fruit.

4. Whisk egg whites with fork until foamy.

5. Mix Wet and Dry in a large bowl, then mix through egg whites.

6. Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).

7. Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.

8. Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.

9. Once cool, break into clusters. Store in an airtight container.

Notes:

I have altered the recipe to use:

5 cups of oats (extra ½ cup of rolled + ½ cup of quick)

2 cups of raw nuts (instead of 1 cup of nuts and 1 cup of coconut flakes)

1 cup of dried fruit

2 tsp of spice (cinnamon)

½ cup of fat (mix of coconut oil and pumpkin seed butter)

2 tsp of vanilla extract

4 egg whites