Filled with all sorts of "healthy stuff", this granola tastes so good no one will know. Crunchy, just the right amount of sweetness and perfect for an afternoon snack, granola is just as good on the road as it is at home. I love mine topped with raspberries and with a little vanilla almond milk. Mid-morning pick me up!
3 cups rolled oats (gluten-free if desired)
1/3 cup ground flax meal
1/4 cup hemp seed
1 1/2 tsp cinnamon
1/4 tsp salt
1 egg white
2 tsp vanilla extract
1/4 cup maple syrup
1/3 cup brown sugar
2 Tbs melted coconut oil (we like Nutiva Organic)
1/2 cup chopped nuts (we like macadamia and almond)
1/2 cup chopped dried fruit - optional (we like raisins, goji berries and cranberries)
3 Tbs shredded, unsweetened coconut
Preheat oven to 350º.
Melt the coconut oil if solid and set aside. In a medium bowl, add the egg white, vanilla, maple syrup and brown sugar. Whisk to combine. Add the coconut oil and whisk again.
Add the maple mixture to the oat mixture and stir with a wooden spoon until combined.
Pour the granola onto a jelly roll pan and spread evenly. Place into the preheated oven.
Stir the granola after 15 minutes, making sure to incorporate the edges into the center (the edges will brown faster) of the mixture. Check and stir again after another 7 minutes or so. At this point our granola needed another 4 minutes to become perfectly browned (a total of about 25 minutes). Keep an eye on yours as it can go from nicely browned to perfectly burnt in a flash!
Remove granola from oven when nicely browned and immediately add the dried fruits, coconut and nuts. Give a little stir and allow to cool. Store in an airtight container. I've read that homemade granola will last up to 2 weeks, but ours never stays around that long. Enjoy!
Liv Life Note: Play with the nuts and fruits to find your favorite concoction! Liv doesn't really like fruit in her granola, just the oat mixture and nuts. Add and remove what works for you.
