Homemade granola with oats, nuts, and dried fruit for a wholesome, crunchy treat.
Artisan Granola Bliss
Homemade granola with oats, nuts, and dried fruit for a wholesome, crunchy treat.
Equipment
- Baking sheet
- Large bowl
- medium saucepan
Ingredients
- 2 1/2 cups rolled oats
- 1/2 cup uncooked white quinoa
- 1/2 cup raw hulled pumpkin seeds pepitas
- 1/2 cup walnuts chopped
- 3/4 cup unsweetened coconut flakes
- 1/4 cup wheat germ
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 egg white
- 3/4 cup finely chopped dried apricots
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, combine oats, quinoa, pumpkin seeds, walnuts, coconut flakes, wheat germ, cinnamon, and salt.
- Set aside.
- In a small saucepan, heat coconut oil and maple syrup until it simmers.
- Remove from heat and stir in vanilla extract.
- Pour the liquid mixture over the dry ingredients and toss to coat evenly.
- In a medium bowl, whisk the egg white until light and foamy, then pour over the granola mixture and toss again.
- Spread the granola onto the prepared baking sheet in an even layer, pressing it down lightly.
- Bake for 30 to 35 minutes, rotating the pan halfway through, until golden brown and fragrant.
- Remove from the oven and let cool completely.
- Break into clusters and store in an airtight container.
Notes & Wine Advice
Once it’s cool, break up the granola, leaving some large clusters. Add the apricots. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.
Wine Advice
Pair with a sparkling Prosecco or an almond milk latte for a delightful morning treat.
Nutrition values
Calories: 210 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Sugar: 6 g