Coconut Maple Granola

I realize the abundance of granola recipes out there and it seems like I myself am always trying a new variety of homemade granola.  This particular recipe is one that I frequently revisit and it remains a favorite.  I love that homemade granola is so flexible and adaptable.  I’ve written the recipe according to how I made this batch, but I often use honey instead of maple syrup, cinnamon instead of vanilla, quinoa instead of sesame seeds, raisins instead of currants… the possibilities are endless.  This granola incorporates an egg white, which helps the granola to maintain its crunchiness after it has been baked.

Coconut Maple Granola

Ingredients

• 3 1/4 cups rolled oats
• 3/4 cup chopped almonds
• 3/4 cup chopped walnuts
• 1 1/2 cups flaked coconut, unsweetened
• 1/4 cup sesame seeds
• 1/4 cup coconut oil
• 1/2 cup maple syrup
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla
• 1 egg white
• 1/2 cup dried currants

Instructions

1. Preheat oven to 300.
2. On a large 10 x 17 baking pan, mix together the oats, nuts, coconut, and sesame seeds.
3. In a small saucepan, melt the coconut oil over low heat. Remove from heat and stir in the maple syrup, salt, and vanilla. Whisk in the egg white.
4. Pour the syrup mixture over the oat mixture and carefully stir together until the oat mixture is evenly coated.
5. Bake at 300 for 40-50 minutes, stirring every 10 minutes or so.
6. Allow the granola to cool completely on the tray, stirring occasionally to prevent clumps. Stir in the dried currants. Store in an airtight container.

Notes

slightly adapted from Bon Appetit