Laura’s Granohhla!

  • ¾ cup honey, pure maple syrup, brown sugar, or any combination (a little molasses if desired)
  • ¼ cup coconut (or other) oil
  • 2 tablespoons butter
  • 1 teaspoon ground cinnamon
  • ½ tsp salt
  • 1 teaspoon vanilla extract
  • Cardamom, nutmeg, and/or ginger to taste (optional)
  • 1 egg white, beaten
  • At least 5 cups grains (old-fashioned rolled oats plus other grains, such as quinoa)
  • Up to 5 cups nuts and/or seeds (such as sunflower seeds, sliced almonds, chopped pecans, cashews) – you should have 10 cups of dry ingredients total: grains, nuts, and seeds

Preheat oven to 250 degrees Fahrenheit. Beat egg white until frothy. In large bowl, toss together oats and nuts/seeds. In small saucepan over low heat (or small bowl in microwave), combine first 3 ingredients, stirring occasionally, until melted and combined. Stir in spices. Pour warm mixture over dry ingredients, stirring until evenly coated. Gently fold in beaten egg white. Spread granola on 2 large cookie sheets sprayed with cooking spray and bake for 30-40 minutes, stirring and rotating every 10 minutes, until golden brown (don’t let it burn!) Allow to cool on pans, stirring every 10 minutes or so to reduce sticking (it will seem “wet” at first, but will dry nicely as it cools). If desired, add dried fruit or toasted coconut chips after baking. Store in airtight container.

(Invented during the Lincoln’s Birthday snowstorm of 2014, when I had 3 days off from work!)


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