An easy recipe that allows for lots of substitutions. This version is wheat-free.
- 1 egg white, large
- 3 tbsp brown sugar
- 1/4 c. maple syrup
- 3 tbsp olive oil
- 1/4 c. nut flour (coconut, almond, etc.)
- 1 1/2 c. old fashioned oats
- 3/4 c. pecan halves, coarsely crumbled
- 1/4 c. sliced almonds
- 1/4 c. pepitas
- 1/4 c. sesame seeds
- 1/4 c. shredded coconut
- 3/4 tsp cinnamon
- 1/4 tsp salt
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Preheat oven to 325°F.
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Line a baking pan with parchment paper.
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Beat egg white in a stand mixer with wire whisk attachment (or whisk by hand).
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Add sugar, syrup, oil, and flour and continue beating about 30 seconds.
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Remove bowl from mixer and stir in remaining ingredients by hand.
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Pat mixture evenly into lined baking pan.
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Bake 30-35 minutes. Watch during baking so that granola is browned but not burnt on edges.
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Remove from oven when browned. As the granola cools, it will harden. When completely cooled, break into chunks and store in a covered container.
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.