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Cranberry Lemon Granola

Cranberry Lemon Granola

We make granola in BIG batches around here and highly recommend that you do too - perfect for quick breakfasts, layered into a parfait for snack or desserts or simply enjoyed with cold milk.
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Ingredients
  

  • 3 cups Rolled oats
  • 1 cup Unsweetened shredded coconut
  • 1 cup Chopped pecans
  • ¼ cup Ground flax meal
  • 3 tbsp Eureka Eureka Lemon Olive Oil
  • ½ tsp Fleur de Sel
  • ½ cup Maple syrup generous
  • ¼ tsp Freshly ground Nutmeg
  • 2 Large egg whites
  • 1 ½ cups Dried cranberries

Instructions
 

  • Preheat oven to 300F. In a large bowl, mix all ingredients except the dried fruit and egg white. Toss well to coat evenly. In a small bowl, whisk egg whites till white and frothy. Evenly mix into granola mixture.
  • Spread evenly on a parchment paper covered cookie sheet. Bake for 35-40 minutes, carefully turning once about half way through. Try to keep the clumps intact as much as possible while turning.
  • When evenly browned, place granola on a wire rack and cool completely. Break apart into your desired cluster size, mix in dried fruit and enjoy!

Notes

* Adapted from Smitten Kitchen’s Big Cluster Granola – the very best you can snack on!