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Nuts & Seeds Granola Recipe

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This Nuts & Seeds Granola recipe is a wholesome and crunchy breakfast or snack option packed with rolled oats, an assortment of nuts and seeds, and a hint of sweetness from maple syrup. Baked to golden perfection, it’s perfect for topping yogurt, enjoying with milk, or eating straight from the jar.

Ingredients

Dry Ingredients

  • 4 cups old-fashioned rolled oats
  • 2 cups pecan halves
  • ¼ cup chia seeds
  • 1 cup pumpkin seeds
  • 1 cup slivered almonds
  • ¼ cup sesame seeds
  • 1 cup coconut flakes, sweetened or unsweetened
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • ¼ cup pure maple syrup
  • ½ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 large egg white

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven to ensure even baking.
  2. Prepare the baking sheet: Line a rimmed baking sheet with parchment paper to prevent the granola from sticking and to help with easy cleanup.
  3. Combine dry ingredients: In a large mixing bowl, add rolled oats, pecan halves, chia seeds, pumpkin seeds, slivered almonds, sesame seeds, coconut flakes, kosher salt, and ground cinnamon. Stir them together until evenly mixed.
  4. Add wet ingredients: Stir in maple syrup, melted coconut oil, and vanilla extract into the dry mixture, combining thoroughly so the oats and nuts are well coated.
  5. Beat the egg white: In a separate small bowl, beat the large egg white until soft peaks form. This step helps bind the granola and introduces a light crispness.
  6. Fold in the egg white: Gently fold the beaten egg white into the oat and nut mixture, taking care not to deflate the peaks but ensuring an even mixture.
  7. Shape the granola: Transfer the mixture onto the prepared baking sheet and press it down evenly using the bottom of a measuring cup to form a compact layer.
  8. Bake: Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the oats and nuts turn golden brown and toasted.
  9. Cool and store: Remove from the oven and let the granola cool completely on the baking sheet for about 10 minutes. Once cooled, break it into chunks and store in an airtight container for up to one month.

Notes

  • For chunkier granola, press the mixture firmly and avoid stirring post-bake.
  • Use parchment paper to prevent sticking and ease cleanup.
  • Store in an airtight container at room temperature to maintain freshness.
  • You can substitute pecans with walnuts or cashews if desired.
  • Use unsweetened coconut flakes to reduce added sugars.

Find it online: https://marthatasty.com/nuts-and-seeds-granola-recipe/