Coconut-maple granola


Coconut-maple granola

  • 1/4 cup (25 g) wheat germ
  • 3 cups (300 g) old-fashioned rolled oats
  • 1 cup (50 g) unsweetened flaked coconut
  • 1 cup (100 g) cashews (or nuts of of choice), coarsely chopped
  • 2 tablespoons (30 ml) coconut oil (or olive oil)
  • 1/4 teaspoon salt
  • 1/2 cup (120 ml) maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 large egg white
  • 1 1/2 cups (215 grams) dried cherries or another dried fruit, diced if large pieces

Preheat your oven to 300°F (150°C). Heat a dry skillet over medium high heat. Spread the wheat germ evenly over the pan and toast, stirring occasionally, for five minutes or until lightly browned.

Combine the toasted wheat germ with the oats, coconut flakes and cashews in a large bowl. Heat the coconut oil and maple syrup in a small sauce pan over medium heat until it starts to bubble. Pour over the oat mixture, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread the granola in a single layer on a parchment-lined baking sheet.

Bake for a total of 40 to 50 minutes. About halfway through the cooking time, carefully turn large sections of the granola, trying to break it up as little as possible. When the granola is nicely browned, remove from oven and set on a cooling rack to cool. Once it’s completely cool, break up granola into clusters. Add raisins and other dried fruit as desired.

The granola keeps at room temperature in an airtight container for 2 weeks.

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