Honey, Almond, and Flax Granola
Honey, rolled oats, and raw almonds form the base of this wholesome, baked breakfast staple. Infused with flaxseed meal and wheat germ, this granola provides a balanced texture for morning bowls or snacks.
Ingrédients
- 3 cup old fashioned rolled oats
- 1 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- 1/3 cup ground flaxseed meal
- 1/4 cup wheat germ
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 cup honey
- 2 tbsp virgin coconut oil · melted
- 1 tsp pure vanilla extract
- 1 large egg white
- 3/4 cup mix-ins of choice · dried fruit or chocolate chips
Préparation
- 1
Preheat the oven to 150°C and line a large baking sheet with parchment paper.
- 2
In a large bowl, combine the oats, almonds, shredded coconut, flaxseed, wheat germ, salt, and cinnamon. Add the honey, coconut oil, and vanilla extract, stirring until the dry ingredients are thoroughly coated.
- 3
In a separate small bowl, whisk the egg white until frothy, then fold it into the granola mixture to ensure even distribution.
- 4
Spread the mixture onto the prepared baking sheet in an even layer. Bake for 20 minutes, then remove from the oven and carefully flip large sections with a spatula to encourage clumping. Rotate the pan 180 degrees and bake for another 15 to 20 minutes until golden brown.
- 5
Remove the pan from the oven and allow it to cool completely on a rack. Break the cooled granola into desired chunk sizes and incorporate any chosen mix-ins.