Ingredients
- cup sorganic gluten-free rolled oats
- cup nuts/seedsI use slivered raw almonds, chopped walnuts, sunflower seeds, sesame seeds, and whole raw almonds
- tablespoon sflaxseed meal
- tablespoon cinnamon
- Optional: 1 teaspoon pumpkin pie spice
- Dash of salt
- Optional: 3 tablespoon scoconut sugar
- 1/4 cup coconut oil
- 1/4 cup raw organic honey
- tablespoon sorganic pure maple syrup
- tablespoon sorganic molasses
- teaspoon organic vanilla extra ct
- large egg whitewhisked well until frothy
- Optional: 1/2 cup dried fruit
Instructions
- Preheat oven to 350 °F.
- Line baking sheet with parchment paper or baking sheet liner and set aside.
- In a large bowl combine organic oats, nuts/seeds, and flaxseed meal, with cinnamon, pumpkin pie spice (if using), a dash of salt, and optional coconut sugar if adding. 4 cups organic gluten free rolled oats, 1 cup nuts/seeds, 2 tablespoons flaxseed meal, 1 tablespoon cinnamon, Optional: 1 teaspoon pumpkin pie spice, Dash of salt, Optional: 3 tablespoons coconut sugar
- In a small saucepan heat the oil, honey, vanilla extract, and pure maple syrup, and molasses. Once the mixture starts to boil, take off heat and pour over nut mixture. Mix well. 1/4 cup coconut oil, 1/4 cup raw organic honey, 3 tablespoons organic pure maple syrup, 2 tablespoons organic molasses, 1 teaspoon organic vanilla extract
- In a small mixing bowl, whisk together the egg white until frothy. Add to the granola mixture and mix well. 1 large egg white
- Pour onto baking sheet and bake, until golden brown, about 15 20 minutes. Watch carefully to avoid burning. Add the dried fruit of choice and stir well. Optional: 1/2 cup dried fruit
- Let cool, without mixing, and once cool break into clusters and store in an air tight container for 2 4 weeks.
