Ingredients

The following ingredients have 9 Servings
  • 3 cups quick oats, divided (See Tip 1)
  • 1 cup pecan pieces, lightly toasted (See Tip 2)
  • 1 cup chopped almonds, lightly toasted (See Tip 3)
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 teaspoon Kosher salt
  • 1/2 cup (3.75 ounces) light brown sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil (See Tip 4)
  • 1 egg white, beaten until frothy (See Tip 5)
  • 1 cup dried cranberries (See Tip 6)

Instruction

  • Preheat oven to 300°F. Line a large rimmed baking sheet with non-stick aluminum foil or parchment paper. Set aside.
  • Process 1 1/2 cups of the quick oats in food processor fitted with steel blade for 10 seconds.
  • Combine processed oats, remaining 1 1/2 cups of quick oats, pecans, almonds, pumpkin seeds, sunflower seeds, sesame seeds, salt, brown sugar, honey, vegetable oil and egg white in a large bowl.
  • Transfer to prepared baking sheet; spread out as evenly as possible.
  • Cook for 30 minutes. Remove from oven. Top with dried cranberries. Stir to combine. Spread mixture as evenly as possible, pressing mixture with back of turner.
  • Return to oven for 20 minutes or until golden brown.
  • Remove from oven. Allow to cool for 45 minutes. Break up granola. Store in an airtight container.
  • Yield: 16 servings.