Granola

Granola

You can make your granola however you like. I’ve been using a Muesli mix as my oat base. I’ve tried adding buckwheat groats, chia seeds, flax. Any nut or dried fruit can go in. You want basically 11 cups of dried to this wet mixture below. If you go over 11 cup of dried, then use 3/4 cup sweetener instead of 2/3 cup.

2 large egg whites
2/3 to 3/4 cup sweetener (agave, honey, brown sugar, molasses, sorghum, maple syrup..you name it. I usually do mostly honey, a little maple and dark brown sugar)
1/2 cup olive or canola oil (I use “pure” olive oil)
1 tablespoon Diamond Crystal kosher salt (or 1½ teaspoons Morton’s kosher or sea salt)
1 1/2 teaspoons vanilla extract
6 cups rolled oats
3 cups mixed chopped nuts (I like pistachio, walnuts, almonds, and pecans)
1 cup raw pumpkin seeds (optional)
3/4 cup buckwheat groats (optional)
1/4 cup wheat germ or flax seed (optional)
3/4 cup coconut flakes
1 1/2 teaspoons ground cinnamon
1 1/2 cups cherries, golden raisins, chopped apricots, or mix of all three (optional)


1. Preheat the oven to 300°F.
2. Beat the egg whites in a medium bowl. Whisk in the sweeteners, oil, salt, and vanilla.
3. In a large bowl, use two wooden spoons to toss together the oats, nuts, pumpkin seeds and wheat germ or flax (if using,) coconut flakes, and cinnamon. Pour the wet mixture into the dry and toss until fully combined. Spread onto two large baking sheets and cook, without stirring, for 30 to 40 minutes, or until golden brown.
4. Let cool completely without stirring (not stirring creates those amazing granola clumps.) Add cherries or other dried fruit. Use a metal spatula to scrape the granola off from the baking sheet. Store in a sealed container. Makes about 10 cups. Adapted from Bon Appétit.