Homemade Autumn Granola

1. Preheat oven to 350 F, set a rack in the middle or upper part of your oven and set out two standard cookie sheet pans. No need to grease or line pans because your granola won’t stick.

2. In a large bowl, mix together your oats, almonds, pecan pieces, ground flax, chia seeds, and ground cinnamon. Set aside.

3. In a medium sized bowl whisk your egg whites and salt until your whites are frothy. This should take about 3-5 minutes of hand whisking. If you choose to do so in a stand mixer (or use a hand mixer) just beat until frothy, not soft peaks.

4. Once your egg whites are frothy, mix in your melted and cooled coconut oil and your honey. Combine well.

5. Pour your egg mixture over your oat mixture and combine completely and thoroughly. There will be a tendency for dried oats to sink to the bottom, so make sure you mix everything together very, very well.

6. Once combined, divide your granola between your two cookie pans (or more if your pans are on the smaller side) and spread out so that it’s a nice 1/4-1/2″ layer. No need to press down really, just make sure it’s spread out nice and even.

7. Bake 15-20 minutes on that upper rack, turning your pan halfway through baking time to insure even browning and baking. Remove pans from oven, and flip and toss granola in the pans breaking up any large pieces with a spatula. Make sure to bring the sides into the middle (they will want to brown quicker than the middle) and move the middle out. Stir and mix up well. Then spread it out so it’s a single layer again.

8. Bake another 10 minutes or until your granola is crispy and a golden brown throughout. Again, watch the sides and bottom of the granola. If it’s darkening too much, simply remove pan from oven, stir it up again, and put it back into the oven.

9. Remove pans from oven and allow the granola to cool completely. Once cooled, add granola to a large bowl and mix in your cranberries as well as your apple pieces. Then simply add it into a large airtight container and munch away!

* Will store at room temperature for up to 2 weeks. Can be added to a freezer proof airtight container and frozen for up to 3 months. To thaw, just place in refrigerator overnight and then allow it to come to room temp before serving!

This granola is fantastic as a healthy unprocessed breakfast! Add to almond milk or regular milk or pour over Greek yogurt for a protein punch! Also great sprinkled over vanilla ice cream or brought with you for an on-the-go snack!

Recipe adapted from the Power Foods book by Whole Living Magazine.