Ingredients
Scale
- 3 cups rolled (NOT quick-cooking) oats
- 1–1½ cups pecans, roughly chopped
- 1 cup unsweetened shredded coconut
- 1½ teaspoons cinnamon
- 1/2 tsp. cardamon
- 1/2 tsp. kosher salt
- 1/2 cup pure maple syrup
- 1/4 unrefined coconut oil, melted
- 1/2 cup liquid egg whites
- 1 tsp. pure vanilla extract
- Unsweetened dried cranberries (optional after baking)
Instructions
- Preheat oven to 300˚F.
- In a large bowl, mix oats, chopped pecans, unsweetened coconut, cinnamon, cardamom, and salt.
- In a separate bowl, whisk together the maple syrup, vanilla, and egg whites, and then stir into the oat mixture.
- Melt your coconut oil, and then add it to the oat mixture after maple/vanilla/egg (this helps to avoid the coconut oil solidifying in the cold egg/the egg cooking in the hot coconut oil).
- Once all of your ingredients are together, pour them into a tray that’s lined with parchment paper. Using clean hands or a spatula, spread and flatten the mixture.
- Bake for 45 minutes, or until the mixture becomes golden brown at the edges and you start salivating from granola fumes. At that point, I like to break my granola up into little chunks with a spatula, mix, and return it to the oven to continue toasting for a bit, maybe 5-10 minutes, until all of the little bits are golden brown.
- Remove from oven, and mix in dried cranberries if desired.