Of course this goes very well with 1/4 cup of yogurt, and it's an easy and tasty way of eating psyllium husks, which I just mix in with the yogurt. Quick, easy, delicious.
Number of portions: 16
Serving size: 57 g
Calories per serving: 236 kcal
Speed: Slow Food
Experienced cook (active time): 12–15 min
Novice cook (active time): 18–22 min
Total elapsed time: 1 hr 45 min – 2 hr 30 min
LHSS Score: 8.25 / 10
5 cups / 430 g rolled oats
4 Tbsp (40g) sunflower seeds
4 Tbsp (45g) pumpkin seeds
¼ cup (35g) hazelnuts
¼ cup (35g) ground nuts, such as almond or hazelnut (can pulse nuts in blender until like coarse sand)
½ cup dried fruit (raisins or cranberries are nice)
pinch salt
⅓ cup (55 g) brown sugar
2 egg whites (60 g), whisked 'til frothy
¼ cup vegetable oil of your choice (50g)
¼ cup maple syrup or honey (75g)
1½ tsp vanilla
- Preheat oven to 280°F.
- Line a large sheet with parchment.
- In a large bowl combine oats, seeds, nuts + nut flour, brown sugar, spices + salt, dried fruit.
- In another bowl whisk the eggs until frothy, then add the oil and sweetener.
- Pour the wet mixture into the dry and massage with your hands to coat evenly.
- Spread granola ½–¾ inch thick on your parchment-lined tray.
- Leave a “donut hole”, approx 5" in diameter, in the centre for more even baking.
- Press it down firmly with wet hands or the bottom of a pot.
- Bake at 280°F for 45 min, do not stir.
- Check at 35 min to ensure it's not burning.
- When done, don't remove it from the oven, but turn the oven off and prop the door open. Let the granola sit in the oven until it's fully cooled.
- Break into clusters and store in an airtight container.
