Preheat oven to 300F degrees. Line one large baking sheet with
parchment paper or a silicone baking mat.
Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set
aside. In a medium heat-proof bowl, microwave the maple syrup,
coconut oil, and almond butter together for about 30 seconds.
Alternatively, you may melt these ingredients together in a small
pan on the stovetop. Remove from the microwave and using a fork
or rubber spatula, stir until everything is melted together and
smooth. You may need to microwave it for 10 more seconds or so.
Allow to cool down for about 5 minutes (you don't want to cook the
egg white!). Once slightly cooled, whisk in the egg white and
vanilla. Pour over the oats and toss to coat. Make sure all of the oats
are moistened.
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Spread onto the prepared baking sheet (it usually always fits onto
just one-- if too crowded, use two baking sheets and bake at the
same time on different racks) and bake for 45 minutes, stirring
every 15 minutes. Remove from the oven and allow the granola to
cool completely - the air will help the granola obtain a crunchy
texture. Once cooled, toss in the dried cranberries/raisins and
chocolate chips.
Granola remains fresh in an airtight container at room temperature
for up to 3 weeks.
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