The Worlds Best Granola

This is an easy and not too sweet granola – perfect for everything that granola can go on!

Things you’ll need:

Large rimmed oven pan – you will need 2
Parchment paper cut to fit into the pan snuggly
A nonstick spray (I use Pam) to spray on the pan so that the parchment doesn’t slide around
2 large bowls (the biggest ones you have) to mix the granola (one for the dried fruits and one for the oats and nuts)

So here we go:

Preheat oven to 350 degrees

6 cups rolled oats
2 cups raisins (whichever kind you want – I split up between golden and Thompson)
2 cups Craisens
3 cups salted, roasted sunflower seeds
3 cups roasted pepitas (pumpkin seeds)
2 cups chopped pecans
2 large egg whites
½ cup honey
1 cup neutral oil – vegetable, grapeseed or whatever you use
1 teaspoon cinnamon

In a large bowl, combine the oats, pumpkin seeds, and sunflower seeds. Keep the pecans separate since they tend to burn. With your hands, mix them so they are completely incorporated. In another bowl, mix the dried fruits, use your hands to break up the fruit, and make sure that it’s all incorporated. Meanwhile in a saucepan combine the oil, honey, and cinnamon on low heat until everything is combined.

In a small bowl, lightly whisk the egg white and add it to the granola and toss until you no longer see any clumps. Don’t panic – keep stirring until the “clumps” disappear. Take the oil honey mixture from the heat and let it cool. Once cooled, pour into the granola and with a large spoon stir the granola until its completely incorporated.

Take a large rimmed pan and spray it with Pam before you put the parchment into the pan. This way, the parchment won’t curl or move. Spread a layer of granola on the pan. Don’t put too much on the pan since you want everything to get cooked.

Put the pan in the oven and rotate every 8 minutes for approximately 20 minutes total. Stir the pan every time you turn and add the chopped pecans in at the last 8-10 minutes but watch it all very carefully – the pecans can burn quickly and the granola. There is a very fine line between nicely browned granola and burnt granola.

Remove the granola from the oven and let cool in the pan. Once it’s cool, add in the dried fruit and mix through with your hands until everything is well combined. Seal in zip lock bags. The granola keeps sealed or frozen beautifully.
Enjoy!

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The Worlds Best Granola

(1 votes, average: 5.00 out of 5)

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By Judy Gallen – Serves: Lots

This is an easy and not too sweet granola – perfect for everything that granola can go on! Things you'll need: Large rimmed oven pan - you will need 2 Parchment paper cut to fit into the pan snuggly A nonstick spray (I use Pam) to spray on the pan so that the parchment doesn’t slide around 2 large bowls (the biggest ones you have) to mix the granola (one for the dried fruits and one for the oats and nuts)

Ingredients

• 6 cups rolled oats
• 2 cups raisins (whichever kind you want – I split up between golden and Thompson)
• 2 cups Craisens
• 3 cups salted, roasted sunflower seeds
• 3 cups roasted pepitas (pumpkin seeds)
• 2 cups chopped pecans
• 2 large egg whites
• ½ cup honey
• 1 cup neutral oil – vegetable, grapeseed or whatever you use
• 1 teaspoon cinnamon

Instructions

1

Preheat the oven to 350

2

In a large bowl, combine the oats, pumpkin seeds, and sunflower seeds. Keep the pecans separate since they tend to burn. With your hands, mix them so they are completely incorporated. In another bowl, mix the dried fruits, use your hands to break up the fruit, and make sure that it's all incorporated. Meanwhile in a saucepan combine the oil, honey, and cinnamon on low heat until everything is combined.

3

In a small bowl, lightly whisk the egg white and add it to the granola and toss until you no longer see any clumps. Don’t panic – keep stirring until the “clumps” disappear. Take the oil honey mixture from the heat and let it cool. Once cooled, pour into the granola, and with a large spoon stir the granola until it's completely incorporated.

4

Take a large rimmed pan and spray it with Pam before you put the parchment into the pan. This way, the parchment won't curl or move. Spread a layer of granola on the pan. Don’t put too much on the pan since you want everything to get cooked.

5

Put the pan in the oven and rotate every 8 minutes for approximately 20 minutes total. Stir the pan every time you turn and add the chopped pecans in at the last 8-10 minutes but watch it all very carefully - the pecans can burn quickly and the granola. There is a very fine line between nicely browned granola and burnt granola.

6

Remove the granola from the oven and let cool in the pan. Once it’s cool, add in the dried fruit and mix through with your hands until everything is well combined. Seal in zip lock bags. The granola keeps sealed or frozen beautifully.

7

Enjoy!

Notes

The granola keeps sealed or frozen beautifully.