I adore granola! This recipe incorporates flax seed, pepitas, quinoa and almonds along with the whole oats and the addition of egg whites is what helps the granola have those wonderful clumps of goodness all throughout.
Sunny Kansas Granola
¼ cup honey
¼ cup pure maple syrup
2 large egg whites, beaten well
1/3 cup vegetable or canola oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
½ – 1 tsp. kosher salt
½ tsp. orange zest
2 cups dried fruit, any combination, such as apricots, cranberries, cherries, blueberries, cranberries, raisins or golden raisins, as desired
3 cups old fashioned oat (not quick oats)
¼ cup whole flax seeds or 2 Tbs. ground flax seeds, optional
½ cup raw pepitas (pumpkin seeds), optional
½ cup dry quinoa, any color, optional
½ cup slivered almonds
Preheat the oven to 275 degrees F.
Place the honey, maple syrup, egg whites, oil, vanilla, cinnamon, salt, and orange zest into a saucepan, whisking to combine over medium low heat for a few minutes.
Place 1/2 cup of the warm honey mixture into a medium mixing bowl; toss with the dried fruit and set aside.
In a large mixing bowl, combine the oats, flax, pepitas, quinoa, and almonds. Pour the warm honey mixture from the sauce pan over the oat mixture; toss gently to combine.
Spray a rimmed baking sheet with nonstick cooking spray and line with foil; spread the prepared oat mixture out on the prepared baking sheet in an even layer; bake, uncovered, for 30 minutes.
Add the reserved fruit mixture to oat mixture on the baking sheet, tossing to combine. Spread the granola out in an even layer once more; bake an additional 30 minutes or until the oats are golden brown and crunchy, stirring halfway through baking time, taking care to leave some clumps of granola here and there.
Let granola cool; store in the fridge for up to 2 weeks. (Yogurt must be refrigerated due to the egg whites used to make it.)
Let’s Get You Cookin’,