Savory Curry Granola with Coconut Oil, Nuts and Also Seeds
Ingredients
- 4 large egss white
- ½ cup coconut oil
- 3 tbsp pure maple syrup
- 4 tsp madras curry powder
- 1½ tsp cayenne pepper
- Kosher salt
- 3 cups old-fashioned rolled oats
- 2 cups coconut chips
- 1 cup sliced almond
- 1 cup pecan halves
- ¾ cup pepitas
- ¾ cup sunflower seeds
- ¼ cup flax seeds
- ¼ cup sesame seeds
- 2 tbsp chia seeds
- Maldon salt,for serving, optional
Instructions
- Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper.
- In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans.
- Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.
