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Strawberry-Almond Granola

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"A good batch of granola is a must in every Washington household, and we happen to think that ours is the ultimate recipe. You can change out the nuts or Craisins for any nut or dried fruit. The secret to these yummy clusters is to make sure you pile up the granola on the pan to bake, then let it cool completely before breaking it up into chunks."

List of Ingredients

â—¦  ½ cup coconut oil
â—¦  ½ cup real maple syrup
â—¦  2 tablespoons brown sugar
â—¦  1 tablespoon honey
â—¦  1 tablespoon vanilla
â—¦  3 ½ cups rolled oats (not quick)
â—¦  1 teaspoon salt
â—¦  1 ½ teaspoons ground cinnamon
â—¦  1 cup sliced almonds
â—¦  ¼ cup pumpkin seeds
â—¦  1 egg white, whisked until foamy
â—¦  1 cup strawberry-flavored Craisins



Recipe

Preheat oven to 325 degrees F. Line a 9 x 13-inch pan with parchment paper.

In a medium saucepan over medium heat, add the coconut oil, maple syrup, brown sugar, and honey. Cook until everything is combined, stirring occasionally. Remove from heat and stir in the vanilla.

In a very large bowl, stir together the oats, salt, cinnamon, almonds, and pumpkin seeds.

Pour the hot syrup over the granola and stir to combine.
Add the egg white and fold in.

Spread the granola over the parchment-lined baking pan and bake for 35 to 45 minutes or until lightly golden. Remove from the oven and allow to cool completely. Once completely cooled, break the granola up and toss with the Craisins. Store in mason jars for up to one month.

Makes 2 quarts