I initially made this granola because I finally learned how to make my own yogurt (recipe HERE)! But it turned out so delicious that I plan to make it a regular staple in my pantry. And it freezes well, too!

PRO TIP: The ingredients below are what I enjoy – feel free to substitute whatever nuts or seeds you prefer – but they need to be raw and not pre-roasted or they will overcook. If you want to add coconut or dried fruit – you will need to add that in halfway through the cooking process.

Ingredients

• 4 cups old-fashioned rolled oats
• 1.5 cups sliced almonds
• 1/2 cup sunflower seeds
• 1/2 cup light brown sugar
• 1/2 teaspoon cinnamon
• 3/4 teaspoon kosher salt
• 1/3 melted butter (you can always substitute coconut or vegetable oil, but I mean, come on… butter!)
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1 large egg or 2 medium eggs – whites only

Ready to Cook?

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper. Adjust the oven rack to the second level from the top.

Mix the dry ingredients together in a large bowl (oats, almonds, sunflower seeds, brown sugar, and salt). In a separate, smaller bowl mix together the wet ingredients (butter, egg whites, honey, and vanilla). Drizzle over the top of the dry mixture, stirring until well-combined and all the dry has been coated with the wet mixture (

add additional honey if it seems too dry). Transfer the granola mixture to the baking sheet and spread out evenly with a spatula, pressing down firmly so it’s compact. This will helps create “chunks” of granola later.

Bake for 30-35 minutes – rotating halfway through for even baking. Since all ovens vary – check around the 25-minute mark (especially if you can really smell it!). It should be golden brown with crispy edges, and the nuts should look lightly toasted.  Just keep an eye on it because it can burn quickly!

Remove from oven and let cool completely before breaking into pieces. It should keep in an airtight container up to 3 weeks – if it lasts that long!