Homemade Granola
An easy recipe that allows for lots of substitutions. This version is wheat-free.
Servings: 8
Calories: 318kcal
Ingredients
- 1 egg white, large
- 3 tbsp brown sugar
- ¼ c. maple syrup
- 3 tbsp olive oil
- ¼ c. nut flour (coconut, almond, etc.)
- 1 ½ c. old fashioned oats
- ¾ c. pecan halves, coarsely crumbled
- ¼ c. sliced almonds
- ¼ c. pepitas
- ¼ c. sesame seeds
- ¼ c. shredded coconut
- ¾ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 325°F.
- Line a baking pan with parchment paper.
- Beat egg white in a stand mixer with wire whisk attachment (or whisk by hand).
- Add sugar, syrup, oil, and flour and continue beating about 30 seconds.
- Remove bowl from mixer and stir in remaining ingredients by hand.
- Pat mixture evenly into lined baking pan.
- Bake 30-35 minutes. Watch during baking so that granola is browned but not burnt on edges.
- Remove from oven when browned. As the granola cools, it will harden. When completely cooled, break into chunks and store in a covered container.
Notes
Pan size matters: A smaller baking pan (9x12 is pictured in the recipe) yields a chunkier granola with a longer (30-35 min.) baking time. If you are using a larger pan (12x14) you'll get smaller chunks in a shorter (20-25 min.) baking time.