Nut & Seed Granola
Nut & Seed Granola
Description
This granola is slightly salty with just a touch of honey for sweetness. It’s versatile—swap nuts, seeds, or spices to suit your taste. The egg white binds it for extra crunch, but it's delicious either way. Enjoy it as a snack, over a smoothie, or with yogurt and fruit. Oats’ fiber helps lower total and LDL cholesterol, while pecans promote heart health with their monounsaturated fats.
NOTE
For a sweeter granola, you can add up to 1/4 cup of brown sugar.
Ingredients
5 cups MAKES
- 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)
Directions
-
Step 1
Heat the oven to 325ºF/165°C. Line a baking sheet with parchment or a silicone baking mat. -
Step 2
Put 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 3
In 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 4
Evenly 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.
