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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cup | Old-fashioned Quick Oats | 1 1/2 | cup, chopped | pecans | 1 | cup | coconut, flaked, sweetened | 1/4 | cup | Raw Honey | 1/4 | cup | pancake syrup | 1/2 | cup | extra virgin, unrefined coconut oil | 1 | large | egg white, lightly beaten (about 2 tablespoons) |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350F. | | 2 | In a large bowl, Lightly beat the egg white. | | 3 | Mix in melted coconut oil, honey, and syrup (syrup is optional - can be all honey, all read maple syrup, or whatever sweetener you prefer. Healthiest would be either real maple, honey, or a blend of the two). | | 4 | Stir in the oats, making sure to coat all of them with the wet ingredients. | | 5 | Stir in the pecans and coconut. | | 6 | Spread mixture on a parchment paper-lined (or Pam-sprayed) cookie sheet (one with sides is best). Make sure it''s spread evenly in a thin layer. | | 7 | Place in preheated oven for about 45 minutes, stirring after the first 20 minutes. Keep an eye on it - the coconut can go from perfectly browned to burned in the blink of an eye. The granola is finished when it takes on a golden brown color, but before it gets very dark brown. | | 8 | Allow to cool on the cookie sheet, and then store in an airtight container in a cool dry place. Serve by itself as a snack, or with yogurt, fruit, or milk. Add-ins can be any dried fruit (add after cooking, not before), or wheat germ, flax, and/or substitute your favorite nuts instead of the pecans. Also delicious crumbled over ice cream. |
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