Granola

This recipe is super flexible and forgiving. You can add or subtract any ingredient. Just try to keep the quantity of liquid and dry mix similar. I don’t add dried cherries to mine to keep it low in sugar, but feel free to add whatever dried fruits you like: prunes, raisins, dried apricots, cranberries. Experiment with spices - pumpking pie spice, cardamom, nutmeg, and on. Have fun creating your own recipe!

2 large egg whites
½ cup olive or canola oil (I use “pure” olive oil)
2/3 to 3/4 cup honey (I use 2/3 cup. You can also use agave or maple)
1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine salt
1½ teaspoons vanilla extract
7 cups rolled oats
3 cups mixed chopped nuts (I like walnuts, sliced almonds, pecans)
1 1/2 cups Rice Krispies
1 cup raw pumpkin seeds
1 cup coconut flakes
1/2 cup buckwheat groats
1/4 cup wheat germ
1/4 cup flax seed meal
2 tablespoons chia seeds
1 1/2 teaspoons ground cinnamon
1 1/2 cups dried cherries or other dried fruit (optional)

1. Preheat the oven to 300°F.
2. Beat the egg whites in a medium bowl until frothy. In a liquid measuring cup, combine the oil and then the honey. Transfer it to the bowl of egg whites (you’ll notice the honey comes out quickly - thanks to the combo or oil and honey). Whisk well, adding the salt and vanilla, too.
3. In a large bowl, use two wooden spoons to combine the oats, nuts, Rice Krispies, pumpkin seeds, coconut, buckwheat, wheat germ, flax, chia, and cinnamon. Pour the wet mixture into the dry and toss until fully combined. Spread onto two large baking sheets and cook, without stirring, for 40 to 45 minutes, or until golden brown.
4. Let cool completely, and add cherries or other dried fruit.  Lift from the baking sheet, and store in a sealed container. Makes about 14 cups.