Granola (Coconut and Turmeric)
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.