Ingredients
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2 cups old-fashioned oats -
1 cup bran flake cereal
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1 cup large unsweetened coconut flakes
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1 cup raw pecans
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½ cup raw pumpkin seeds (pepitas)
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½ cup raw sunflower seeds
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⅓ cup wheat germ
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1 teaspoon kosher salt
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½ cup pure maple syrup
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½ cup virgin coconut oil, melted
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1 large egg white
Steps
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Preheat oven to 275°. Toss 2 cups oats, 1 cup cereal, 1 cup coconut, 1 cup pecans, ½ cup pepitas, ½ cup sunflower seeds, ⅓ cup wheat germ, and 1 tsp. salt on a rimmed baking shee
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Pour ½ cup maple syrup and ½ cup oil over and mix with clean hands until all nuts, seeds, and oats are coated.
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Vigorously beat 1 large egg white in a medium bowl until very thick and foamy, about 45 seconds. Pour over oat mixture and mix with hands again until egg white is evenly distributed.
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Spread out granola in an even layer.
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Bake 30 minutes, then remove sheet from oven and stir once with a flexible metal spatula, turning mixture and spreading out again into an even layer.
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Continue to bake, without stirring, until oats are toasted and crisp, 35–45 minutes longer. Let cool without stirring.
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When granola is cooled, scrape bottom of tray with spatula to loosen granola and break into clusters. Serve or transfer to an airtight container.
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Do Ahead: Granola can be made 1 week ahead. Store in an airtight container at room temperature.