Nutty Granola

I use cashews, walnuts, peanuts, almonds, pistachios, pepitas, pecans, sunflower seeds, sesame seeds…anything I have in the house.

When I make a recipe a few times and want to save it for future use, I try to capture it here. This is one of those cases.

Nutty Granola

If you want this to be vegan don’t use the egg white or meringue powder. It makes for clumps, so while your granola will be delicious it won’t clump as well. 

4 cups rolled oats

1 cup sweetened coconut

4 cups of any combination of nuts and seeds

½ cup brown sugar

½ cup syrup, honey or agave

½ cup oil

2 teaspoons meringue powder or the yolk from one egg

1 Tablespoon kosher salt

Prepare two half sheet pans with parchment paper. Preheat the oven 275 degrees. 

In a large bowl combine oats, coconut, nuts and brown sugar.

In a wet measuring cup combine the syrup, oil and egg white. If using meringue powder, do not add it to the wet, you’ll sprinkle it when adding the salt. 

Stir to cover the oat mixture with the oil/syrup mixture. Sprinkle it with the salt and the meringue powder. Stir thoroughly again. 

Spread the mixture evenly on the sheet pans. Top with an additional sheet of parchment and a second sheet pan. (4 pans in all). Top with a heavy pot and bake for 1 hour. 

Allow the granola to cool. If you want to add dried fruit or chocolate chips, add after the granola has cooled. 

Break apart and store in an airtight container.