I filled bags and jars of these nuts for friends and family over the holidays last year. They made a great gift. It’s one of those recipes I had to make again this year. I also made sure I had some of these nuts on hand in the kitchen to snack on, and not feel *too* guilty about. You see, these guys are actually not all that bad. The granola isn’t laden with extra butter or oil and there is little sugar added. You do however get all of the goodness from each crunchy nut. So a handful is the perfect serving, maybe not a cup full though. This year is all about choices.
I love how the granola clings on to each nuts nook and cranny. The granola that falls off makes for a crunchy topping for my morning yogurt. It also travels well for hikes, road trips, purse snacks and a air plane snack.
This recipe is outrageously good and wholesome and addicting. You’ve been warned. I loved the combination of almonds, pecans, and walnuts, but you can use whatever nut you’d like.
2 cups of nuts (I used a mixture of almonds, walnuts and pecans)
3/4 cup old fashioned oats
2 tablespoons of sunflower seeds (pepitas are great, too)
1/4 cup unsweetened coconut flakes
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine-grain sea salt
1 egg white
2 teaspoons of water
Put oatmeal, coconut, salt, cinnamon and sugar into a food processor and pulse until it's in between a rough chop and a flour - almost like wheat germ, if that makes sense. Beat your egg whites and water in a large bowl until frothy. Pour nuts into bowl and stir until each nut is coated with egg white mixture. Pour in 3/4 of the granola mixture and fold together, without over stirring. You want the nuts coated with granola. Pour onto a parchement lined baking sheet and evenly spread out. Pour remainder granola over nuts and bake for 20 minutes, mixing in between baking time. Nuts should be fragrant and golden. If not, bake another 3-5 minutes. Let nuts cool.
Recipe adapted from Smitten Kitchen