Preheat oven to 350F. Line baking sheet with parchment paper.
Pulse nuts in food processor 3 to 5 times until chopped, but not ground up. If you don’t have a food processor, just chop ‘em on a cutting board (or buy them in pieces).
In large bowl, whisk egg white with water till foamy. Add oil, honey, cinnamon, and salt and whisk until smooth. Add remaining ingredients and stir with a wooden spoon to coat thoroughly.
Spread onto baking sheet and pat down with spatula to form an even layer across the entire sheet. Bake for 20 minutes, stirring after 10. Granola should be golden brown after 20. If it’s not, bake a little longer, but watch it carefully. At this stage, it can go from not-done to burned quickly.
Remove from oven and DO NOT STIR. Let cool for 10 minutes. This is the “clumping” stage. Don’t skip it.
Pry loose from the parchment and break into clumps. Store airtight (I like using Ball or Mason jars, which seal well and make a pretty display).
Feel free to experiment with different nuts and seeds, but I like using one sweet nut and one not-sweet. The larger the seeds, the better. If you prefer maple syrup to honey, it works just as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 240 (75%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 0mg||0 %|
|Sodium 14.9mg||1 %|
|Potassium 301.6mg||8 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 13.1g|
|Protein 9.4g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 322
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