This sweet and crunchy granola is great as a breakfast cereal with milk (or your favorite milk alternative), layered in yogurt parfaits or sprinkled on your smoothie bowls. Or just eat it by the handful as a snack or trail food. It keeps well for weeks in a tightly sealed jar, or vacuum seal and freeze it for longer storage.
½cupmelted butter or coconut oil(can sub MCT oil for up to half, or another light neutral oil like canola or sunflower seed)
1tspsea salt
1 ½tspground coriander seed
¾tspground cinnamon
¼tspground dried ginger
Add after baking:
1cupdried blueberries
½cuptoasted salted hulled pepitas (pumpkin seeds)you can use raw pepitas, but add them with the oats to bake them for better flavor and shelf life
Instructions
Preheat the oven to 300℉ and line two half-sheet pans with parchment or silicone baking liners (you can also butter the pans lightly if you don't have those). Put the baking racks as close to the center of the oven as you can.
In a small to medium saucepan, gently melt the butter or coconut oil along with the honey and brown sugar. Stir as the butter melts, and add the spices and salt. Let cool slightly.
In a large bowl, whisk the egg white lightly until frothy, and fold in the rolled oats and nuts. Mix well, then pour the melted butter or oil and honey mixture over the top. Keep folding and mixing this until it is uniformly distributed and all the oats and nuts are coated.
Divide the mix between two pans and spread it out in a uniform layer so that it will bake evenly, and place in the preheated oven. Set a timer for 15 minutes to rotate the pans on the oven racks so that they bake evenly (you can also stir the granola in the pans if the outside is browning faster).
Bake at 300℉ for 30-35 minutes total. The granola should be lightly golden and relatively dry and not sticky (though it will set up more as it cools). If it hasn't set up yet, bake it a little longer, but watch to make sure it doesn't burn!
Sprinkle the dried berries and toasted pumpkin seeds evenly over the pans of toasted granola, and once the mixture has cooled completely, transfer it to airtight containers for storage.