Description
This Homemade Granola features delicious flavors from nuts and coconut, combined with rolled oats for a healthy, easy recipe perfect for breakfast or snacks.
Ingredients
Scale
- 1 egg white
- 1/2 cup avocado oil
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1/2 cup pure maple syrup
- 3 cups gluten-free rolled oats
- 1/2 cup raw walnuts
- 1/2 cup raw almonds or sliced almonds or pecans
- 1/2 cup raw pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 1 cup dried fruit
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Whisk one egg white in a bowl until frothy, or prepare a flax "egg" by combining ground flax seed and water; let it sit for 10 minutes.
- Place almonds and walnuts in a food processor and pulse until coarsely chopped, or chop by hand with a knife.
- In a large bowl, mix the chopped nuts, oats, pumpkin seeds, shredded coconut, ground cinnamon, sea salt, and dried fruit.
- Whisk together the oil, maple syrup, vanilla, and almond extract, then pour into the bowl with the dry ingredients; add the egg white or flax egg.
- Stir well until everything is coated, then pour the mixture onto the prepared baking sheet, pressing it into an even layer.
- Bake for 35 to 45 minutes until golden brown around the edges, then allow it to sit for one hour before mixing in the dried cherries.
- Transfer the cooled granola to a zip lock bag or jar for storage, enjoying with fruit, yogurt, or milk.
Notes
Store granola in an airtight container for up to 10 days.
Feel free to customize using your favorite nuts and dried fruits.
For a vegan option, use the flax “egg” substitute.
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 7g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg