Large Batch Granola
Perfect for every morning. Just add your favorite berries and preferred milk (I like unsweetened vanilla almond milk) or yogurt (Ellenos!) This recipe can easily be halved or doubled and adapts well to substitutions. (Gluten-free, dairy-free.)
ingredients
2 large egg whites
6 cups old-fashioned oats (I use the Gluten-free Oats from Trader Joe’s)
3 cups chopped nuts (such as almonds (slivered or sliced), pecans, pistachios, hazelnuts, walnuts, or pumpkin seeds)
3 cups coconut shavings
½ cup agave syrup* (can reduce this to 1/3 c.)
½ cup maple syrup* (can reduce this to 1/3 c.)
½ cup avocado, olive oil, or warmed coconut oil (can reduce this to 1/3 c.)
2 teaspoon of vanilla extract
½ cup sesame seeds (black or white) or sunflower seeds (or a mixture of both)
4 tablespoons coconut sugar (or brown sugar)
4 tablespoons of almond meal
3 teaspoons kosher salt
2 tsp teaspoon ground cinnamon
2 tsp turmeric
2 cups dates, dried cherries, apricots, golden raisins, or other favorite dried fruit
*Syrups - can use any combination of maple syrup, brown rice syrup, agave syrup, honey, or another thick sweetener.
directions
Preheat oven to 350°. Toss all dry ingredients except fruit in a large bowl. Whisk egg whites, syrup/s or honey, vanilla, and oil until just combined. Mix the wet ingredients into the dry ingredients stirring until well coated.
Spread out granola on a large rimmed baking sheet lined with parchment. You should just have a thin layer of granola on your baking sheet - it may be necessary to use two baking sheets. Bake granola at 325 for thirty minutes, stirring every 10 minutes. Reduce heat to 300 for the last 10-20 minutes, stirring every 10 minutes until golden brown and dry, 30-40 minutes total.
Allow granola to cool on the baking sheet (it will crisp as it cools). Mix in dried fruit and store in glass jars for up to 4-6 weeks.
yield
24 SERVINGS (or about 4 1/2 lbs of granola = 4 large mason jars).
