PREP: 15 minutes | COOK: 65-70 minutes | YIELD: 10 x ½-cup servings
My family goes through this granola so fast I barely get a chance to eat any! It’s a definite favorite in my house because it’s crunchy, coconutty and just slightly sweet.
2 egg whites
1/3 cup (80 ml) pure maple syrup
1 Tbsp (15 ml) Sucanat or other unrefined sugar
½ tsp (2.5 ml) pure vanilla extract
Pinch sea salt
2 cups (480 ml) oats
¼ cup (60 ml) pecan pieces
¼ cup (60 ml) sliced raw almonds
¼ cup (60 ml) raw unsalted sunflower seed kernels
1 Tbsp (15 ml) flaxseed
1 Tbsp (15 ml) sesame seeds
2 Tbsp (30 ml) raw unsweetened coconut flakes
½ cup (120 ml) raisins
Preheat oven to 275°F (135°C).
In a large bowl, whisk together wet ingredients until thoroughly combined. Stir in dry ingredients until mixed well.
Spread mixture out on a baking sheet in a single layer and bake until dry and golden brown, about 60 to 70 minutes, stirring once.
Remove from oven, stir in coconut flakes and raisins, and set aside to cool completely. Store in an airtight container for up to two weeks if it lasts that long!
This granola can be eaten alone as a snack, or it can be mixed with milk, milk substitute, low-fat yogurt or kefir to make a complete breakfast.
MAKE IT GLUTEN FREE!
Just make sure to choose uncontaminated oats.
NUTRITIONAL VALUE PER SERVING:
Calories: 173 | Calories from Fat: 65 | Protein: 5 g | Carbs: 23 g | Total Fat: 7 g | Saturated Fat: 0.6 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 17 mg | Cholesterol: 0 mg