Granola

        From the blog For Love of the Table

1/4 c. (60 g.) coconut oil (warmed until liquid)

1/2 c. (170 g.) honey

1/3 c. (65 g.) brown sugar

1 t. kosher salt

1/2 t. cinnamon

1/2 T. vanilla

1 egg white (30 g.)

5 c. (500g.) old fashioned oats

1 c. (105 g.) sliced almonds

1 c. (105 g.) pecans, roughly chopped

1/3 c. (50 g.) pepitas

Combine the first seven ingredients in the bowl of a stand mixer.  With the paddle attachment, mix on low to blend.  Add the oats, nuts and seeds and paddle on low until everything is well combined.  The mixture should look clumpy, but not wet.

Spread the granola on two parchment-lined, rimmed baking sheets.  Place in a 300° oven and bake until golden brown—about 40 minutes.  Rotate the pans from top to bottom and front to back half way through the baking time.  I prefer big clumps of granola, so I don't stir mine.  If you like yours more "separate", stir a couple of times as it bakes—if you stir, your granola will be more uniform in color throughout. 

Let cool completely—the granola crisps as it cools.  Break up into whatever size clumps you prefer and store air-tight, at room temperature.

Note:  If you don't have a stand mixer, combine the oats, nuts and pepitas in a large bowl.  Combine the first seven ingredients in another bowl.  Pour the liquid over the dry and mix with a rubber spatula until everything is thoroughly combined.

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