Artisan Granola Bliss
Homemade granola with oats, nuts, and dried fruit for a wholesome, crunchy treat.
Equipment
- baking sheet
Ingredients
- 2 ½ cups rolled oats
- ½ cup uncooked white quinoa
- ½ cup raw hulled pumpkin seeds pepitas
- ½ cup walnuts chopped
- ¾ cup unsweetened coconut flakes
- ¼ cup wheat germ
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ cup coconut oil
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 egg white
- ¾ cup finely chopped dried apricots
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, quinoa, pumpkin seeds, walnuts, coconut flakes, wheat germ, cinnamon, and salt.
- Set aside.
- In a small saucepan, heat coconut oil and maple syrup until it simmers.
- Remove from heat and stir in vanilla extract.
- Pour the liquid mixture over the dry ingredients and toss to coat evenly.
- In a medium bowl, whisk the egg white until light and foamy, then pour over the granola mixture and toss again.
- Spread the granola onto the prepared baking sheet in an even layer, pressing it down lightly.
- Bake for 30 to 35 minutes, rotating the pan halfway through, until golden brown and fragrant.
- Remove from the oven and let cool completely.
- Break into clusters and store in an airtight container.
Notes / Tips / Wine Advice:
Once it’s cool, break up the granola, leaving some large clusters. Add the apricots. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.
Wine Advice
Pair with a sparkling Prosecco or an almond milk latte for a delightful morning treat.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Fiber: 3.8 g | Sugar: 6 g | Salt: 180 mg
