Oh, granola, how I adore thee. Sunny Kansas Granola is a healthy homemade granola blend, naturally sweetened with pure maple syrup and dried fruits. I also love the added flax seed, pepitas, quinoa, coconut, and almonds along with the whole oats.
2cupschopped dried fruit, such as any combination of apricots, cranberries, cherries, blueberries, mango, cranberries, or golden raisins, as desired
3cupsold fashioned oats (not quick oats)
¼cupwhole flax seeds, optional
½cuppepitas (pumpkin seeds), optional
½cupdry quinoa, any color, optional
1 cup unsweetened coconut flakes, optional
½cupsliced or slivered almonds
Preheat the oven to 275 degrees F.
Place the 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, just until warm.
Place 1/2 cup of the warm syrup 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, coconut, and almonds. Pour the remaining warm honey mixture from the sauce pan over the oat mixture; quickly and gently toss the granola to combine.
Line a rimmed baking sheet with a large sheet of heavy-duty aluminum foil; spray with nonstick cooking spray. Spread the prepared granola mixture out over the prepared baking sheet in a single layer; bake the granola, uncovered, for 30 minutes.
Remove the sheet pan of granola from the oven; gently add and stir in the reserved fruit mixture, tossing to combine. Spread the granola out in an even layer once more; bake an additional 20 minutes, stirring halfway through baking time, taking care to leave some clumps of granola here and there.
Let the baked granola cool; store in the fridge for up to 2 weeks. **Granola must be stored in refrigeration due to the egg whites as an ingredient.
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.