makes about 6 cups
3 cups rolled oats
1 cup unsweetened coconut flakes (also called chips)
1 cup pecans, coarsely chopped
2 tablespoons coconut oil, melted
1/2 teaspoon Maldon flaky sea salt
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1 large egg white
1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, mix together all the ingredients except the egg white.
3. In a separate bowl, whisk the egg white until frothy.
4. Pour the egg white over top the oat mixture and stir to evenly coat.
5. Spread the granola into an even layer over top the prepared baking sheet. Bake in the oven for 20 minutes, then use a spatula to carefully flip the granola over, maintaining as many clumps as possible. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the granola is golden brown and dry to the touch. Let cool on the baking sheet, then place in an airtight container to store.