3 c. old-fashioned rolled oats
3/4 c. whole unsalted almonds
3/4 c. cashews
1/2 t ground cinnamon
1/2 c. pure maple syrup
1/4 c. coconut oil
1/4 c. almond butter
1 egg white
1 t. vanilla extract
1 c. dried cranberries or raisins (or 1/2 cup each)
1/2 c.semi-sweet chocolate chips (optional)
Preheat oven to 300 degrees. Line a 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. 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.
Spread onto the prepared baking sheet and bake for 40 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.
from: Sally's Baking Addiction