Ingredients
- 4 cup old-fashioned oats
- 2 tbsp brown sugar (lightly packed)
- 1 1/2 cup almonds (whole)
- 1/2 cup walnuts (very slightly chopped)
- 1/2 cup pecans (very slightly chopped)
- 1/2 cup hazelnuts (whole)
- 1/2 cup pumpkin seeds (optional)
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 egg white
Servings: cups
Instructions
- Preheat oven to 300F.
- Line a large rimless cookie sheet (or two small ones) with parchment paper. You will also need one additional cookie sheet of the same size for use later on, as well as more parchment paper.
- In large bowl, mix oats, nuts, pumpkin seeds (if using), brown sugar, salt, and cinnamon.
- In saucepan, warm oil and honey until melted and whisk in the vanilla.
- Carefully pour liquid over oat mixture and stir gently.
- Whisk the egg white until very frothy and pour it over oat mixture. Carefully fold it in, distributing it throughout.
- Spread granola on cookie sheet.
- Bake for 20 minutes.
- Remove granola from oven, in preparation for flipping the granola over as one single unit: Place an oversized piece of parchment paper over the granola, and then place your additional cookie sheet upside down over the parchment paper. Wrap the overhanging edges of the parchment tightly under the hot cookie sheet, so that the granola is sandwiched between two layers of parchment and none can escape out the sides. Carefully and quickly flip the entire assembly over, making sure to keep the oversized parchment tight to the hot cookie sheet so that the granola is held in. The granola should now sit on the new cookie sheet. Remove the hot cookie sheet and the top layer of parchment and return the granola to the oven.
- Bake an additional 20 minutes.
- Transfer pan to rack and cool completely. Once cool, break the granola into chunks.
- Seal granola in an airtight container.
- Store at room temperature for 1 week or in freezer for 3 months.
Recipe Notes
Sources:
Better Homes and Gardens, April 2002 (http://www.bhg.com/recipe/grains/down-to-earth-granola/)
The Smitten Kitchen Cookbook, by Deb Perelman