Another delightful version of one of our favorite breakfasts, this time from, ‘Dining In’, by Alison Roman. The egg whites absolutely add to the crunch and overall this is a really lovely flavor combo – enjoy!
3 c. large flake oats AND 3 egg whites
2 c. unsweetened coconut flakes AND 1 c. sliced almonds
1 c. shelled pistachios (if they’re roasted, add them after the granola is baked – I like mine roasted and salted)
1/2 c. EACH millet (or quinoa or sesame seeds) AND maple syrup (or honey or agave)
1/3 c. coconut oil, melted AND 1 1/2 t. turmeric
1 t. EACH cinnamon AND kosher salt
Preheat the oven to 325 and line a large baking sheet with parchment. In a large bowl, combine all of the granola ingredients as well as you can and then spread the mix out evenly on your prepared baking sheet.
Bake for about 1 hour, taking the granola out every 15 minutes or so to give it a thorough stirring/flipping/tossing. Basically it will end up crunchy no matter what, but you’re going to decide how brown you’d like it.
When the granola is done, add the pre-roasted nuts (if you need to) and then continue to stir every half hour as it cools until it’s at room temperature and you’re able to package it for storing.