BY SHALEEN DESTEFANO
I don’t know about you, but I’m always seeking out recipes that check two boxes; healthy and simple. And this is an easy-peasy recipe that also happens to be packed with fiber, protein, vitamins and minerals from one of my go-to foodie blogs – Modern Proper. Everyone knows that granola is a crowd pleaser when it comes to breakfast on the go. We love it on plain greek yogurt with fresh berries. This also happens to be the easiest on-the-go snack before hitting the trail, the slopes or to take with you on your next camping trip!
Ingredients
4 cups rolled oats
2 cups pecans, halves
1/4 cup chia seeds
1 cup pumpkin seeds
1 cup slivered almonds
1/4 cup sesame seeds
1 cup coconut flakes, sweetened or unsweetened
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut oil
1 tsp vanilla extract
1/4 cup real maple syrup, room temp
1 large egg white
Directions
1. Preheat oven to 350°F. Line a small, rimmed baking sheet with parchment paper. Set aside.
2. Place rolled oats, pecans, chia seeds, pumpkin seeds, almonds, sesame seeds, coconut, salt and cinnamon in a large mixing bowl. Toss to combine.
3. In a separate small, microwave-safe bowl, heat the coconut oil until liquified. You may also do this over the stovetop using a small sauce or frying pan. Add the maple syrup and vanilla extract to the coconut oil. Pour coconut oil mixture into the oat mixture. Stir until coated evenly.
4. In separate small bowl beat the egg white until peaks have formed. Gently fold stiff egg white into the granola.
5. Carefully pour granola onto the rimmed baking sheet. Using the flat bottom of a glass cup, gently press granola into a solid, even layer. Bake for 20 minutes. Every oven is different and we recommend gently lifting the edge of the parchment paper ½ and ¾ of the way through to ensure none of the edges are getting too dark.
6. Let granola mixture cool for 10 minutes before breaking it apart. Store granola in an airtight container for up to 1 month.