Clustery Granola
INGREDIENTS
3 cups gluten-free rolled oats
1/2 cup raw nuts (cashews, almonds, pecans, and/or walnuts), roughly chopped
1/4 cup seeds (pumpkin, sunflower, hemp, and/or sesame)
1/2 cup untoasted, unsweetened coconut flakes
1/2 teaspoon or more cinnamon
1/4 teaspoon fine grain sea salt
1/4 cup melted coconut oil or olive oil
2 egg whites
1 teaspoon vanilla
1/2 cup maple syrup
METHOD
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
Put oats, nuts, seeds, coconut, cinnamon, and salt into a large mixing bowl and toss.
Place oil and egg whites in a bowl or liquid measuring cup and whisk for 30 seconds. Add vanilla and maple syrup and whisk.
Pour over the dry ingredients and mix until well combined.
Pour on the baking sheet and spread out in an even layer, using a spatula or spoon to press down.
Bake 40-45 minutes or until lightly golden brown. Allow to cool completely (don’t touch so that clusters can form). Once cooled, break into clusters.
Transfer granola to an airtight container and store in the fridge or freezer.
