Granola is so expensive when you buy it at the supermarket. It’s mostly oats, which are so cheap! And I get that nuts are expensive, so when I make it, I usually use whatever is hanging out in my freezer. This time, I still had lots of pepitas from my pumpkin biscotti leftover, so I used those to make this nut-free granola, but feel free to use pecans, walnuts or whatever you like. You can even add in some flax seed or wheat germ, but I think this is healthy enough as it is. And you can really use any fruit you like or have, dates and apricots are just some of my favorites. Dried cherries would work great, too. Or even raisins…you get the point.This granola is sweet from the brown sugar and maple syrup, but not too sweet. The crunch makes the perfect topping for my morning yogurt. The egg white helps bind it, so you end up with nice clusters, and not just crumbs.
It lasts in an airtight container for weeks. Probably even a month, though mine never lasts that long. But you can also store it in the freezer if you don’t think you can finish it all on time.
Makes about 7 cups
- 3 cups rolled oats
- 1 cup unsweetened coconut
- 1 cup shelled sunflower seeds
- 1 cup shelled pepitas
- 1/4 cup olive oil
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 egg white
- 1 1/2 cups dried dates, apricots or other dried fruit, chopped
- Preheat the oven to 275 degrees.
- In a large bowl, mix everything except for the egg white and dried fruit together.
- Whisk the egg white until frothy and add to the bowl. Mix well.
- Spread the granola mixture on a baking sheet in a single layer and bake for about an hour. For clumpier granola, carefully mix only once halfway through baking time. For looser granola, stir every 15 minutes or so.
- When everything is browned and dried out, take it out of the oven and let cool completely. Then add in the dried fruit.