Description
This Homemade Granola offers an irresistible flavor blend with oats, nuts, and dried fruits. With simple prep and hearty ingredients, it makes for a great healthy breakfast or snack option.
Ingredients
Scale
- 1 egg white
- 1/2 cup avocado oil
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1/2 cup pure maple syrup
- 3 cups gluten-free rolled oats
- 1/2 cup raw walnuts
- 1/2 cup raw almonds or sliced almonds or pecans
- 1/2 cup raw pumpkin seeds
- 1/2 cup unsweetened shredded coconut
- 1 cup dried fruit
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- Whisk the egg white until frothy or prepare a flax "egg" by mixing ground flax seed with water and let it thicken for about 10 minutes.
- Chop the walnuts and almonds coarsely using a food processor or a sharp knife.
- In a large mixing bowl, combine the chopped nuts, oats, pumpkin seeds, shredded coconut, cinnamon, and salt. Mix well.
- In another bowl, whisk together the avocado oil, maple syrup, vanilla, almond extract, and the prepared egg replacer. Pour this mixture over the dry ingredients and stir until well coated.
- Spread the granola mixture onto the lined baking sheet, pressing it down to create an even layer.
- Bake for 35-45 minutes until golden-brown on the edges. Let cool for one hour to form clusters, then mix in the dried fruits.
- Store the granola in a zip lock bag or jar for up to 10 days. Serve with yogurt, fruit, or milk.
Notes
For a vegan option, substitute the egg white with a flax “egg” as described.
Feel free to use your favorite dried fruits or nuts based on personal preference.
Make sure to allow the granola to cool completely before storing to achieve the best texture.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 5g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg