Ingredients
- 2 cups raw walnuts
- 1 cup raw pecans
- 1 cup raw almonds
- 1/2 cup raw cashews
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup unsweetened shredded coconut
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate
- 1 egg white, lightly beaten
- 2 tablespoons water
- 3 tablespoons coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Servings: Quarts
Instructions
- Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
- Chop the nuts by hand or in a food processor or blender. Just a few pulses so there are still some bite size pieces. (You do not want them ground finely.)
- Whisk together the egg white with the water until bubbly and slightly foamy.
- Add the coconut oil, maple syrup, vanilla extract, cinnamon and salt to the egg white/water mixture and whisk together well.
- Pour the chopped nut mixture into the mixing bowl, along with the dried cranberries, shredded coconut and chocolate. Stir everything well to make sure it is all coated.
- Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 40 minutes or until golden-brown and crispy, stirring once after 20 minutes (see note)**.
- Remove granola from the oven and allow it to sit for 10 minutes without stirring it – this is where the clustering happens, so be sure to not skip this step!!
- Use a spatula to get under the granola and release the large clusters.
- Once cool, store the granola in a 2-quart sealable glass jar.
Recipe Notes
If you use honey instead of maple syrup, then you will want to decrease your cooking time to about 20-30 minutes and check it after 10 minutes.
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