Winter Granola

makes 8 cups

Ingredients

• 4 cups rolled oats

• 1 cup mixed nuts

• 1 cup shredded unsweetened coconut

• 1/2 cup pumpkin seeds

• 1/4 cup wheat germ

• 1/4 cup flax seeds

• 1/4 cup navel orange fused olive oil

• 1/4 cup cranberry-pear white balsamic

• 1/4 cup honey/brown sugar

• 2 egg whites

• 2 cups dried fruit

Directions

1. Preheat oven to 325ºF. Line large baking tray with parchment or silicone mat.

2. In large mixing bowl, place the oats, nuts (rough chop for larger nuts), coconut, pumpkin seeds, wheat germ, and flax seeds. Toss to combine.

3. In a small saucepan, place olive oil, balsamic, and honey/brown sugar. Heat on low until sugar is dissolved, about 3 minutes. Pour over dry granola and toss together to coat well.

4. Beat egg whites in a small bowl until frothy, add to granola and mix to evenly coat.

5. Spread mixture on lined baking sheet and spread out evenly. Bake for 15 minutes.

6. Using large spatula, turn the granola and bake another 15 - 20 minutes, until golden and toasted. Remove from oven and cool.

7. Break granola up into pieces and add dried fruit of choice. Store in airtight container for up to 2 weeks.

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NOTES: Feel free to mix up the nuts and fruits added to this recipe. I love pistachios, pecans, and almond slices. Also, try it with dried cranberry, dates, figs, or apricots. YUM!