About This Recipe
This granola is saltier than most, with just a touch of honey to sweeten it. For a sweeter granola, you can add up to 1/4 cup of brown sugar. This recipe is very versatile. You can swap out different nuts and seeds or play around with spices. The egg white helps bind the granola for a crunchier final product, but it is delicious either way. Enjoy the granola as a snack, over a fresh fruit smoothie, or with yogurt and fruit.
5 cups Yield
- 2 Tbsp (40 g) honey
- 3 Tbsp olive oil
- 2 1/2 cups (240 g) rolled oats
- 1/2 cup (60 g) pecan halves, roughly chopped
- 1/2 cup (60g) sunflower seeds
- 1/2 cup (80 g) pumpkin seeds
- 2 Tbsp (23 g) millet
- 2 tsp ground cardamom
- 2 tsp ground cinnamon
- 1 tsp salt (reduce to 1/2 if you want it less salty)
- 1 egg white (optional; this helps bind the granola, but it’s just as delicious without)
Step 1Heat the oven to 325ºF/165°C. Line a baking sheet with parchment or a silicone baking mat.
Step 2Put the honey and olive oil in a small saucepan over medium-low heat. Stir constantly until the mixture just starts to simmer, 1 to 2 minutes. Remove from the heat and set aside.
Step 3In a large bowl, mix together all of the remaining ingredients except the egg white. Pour the warm oil-honey mixture over the oat mixture and stir with a wooden spoon or spatula until everything is evenly moistened. If using, add the egg white to the mixture and stir until evenly distributed.
Step 4Evenly spread the granola on the baking sheet and bake for 20 minutes. Rotate the pan, stir the granola, and continue baking until the granola is lightly golden, about 5 to 10 more minutes. Remove the pan from the oven and let the granola cool. Store in an airtight container at room temperature. It will stay fresh for about 2 weeks.