Sunny Kansas Granola

I adore granola but don’t care for all that fat that typically accompanies the store-purchased varieties.  This recipe incorporates flax seed, pepitas, quinoa and almonds along with the whole oats and the addition of egg whites is what helps the granola have those wonderful clumps of goodness all throughout.  Enjoy!


¼ cup honey

¼ cup pure maple syrup

2 large egg whites

1/3 cup vegetable or canola oil

1 tsp. vanilla extract

1 tsp. ground cinnamon

½ – 1 tsp. kosher salt

½ tsp. orange zest

3 cups old fashioned oat (not quick)

¼ cup whole flax seeds or 2 Tbs. ground flax seeds

½ cup raw pumpkin seeds (pepitas)

½ cup uncooked quinoa, rinsed and well drained

½ cup slivered almonds

2cups mixed chopped dried fruit, such as apricots, prunes, dried cherries, blueberries, cranberries, raisins or golden raisins

Preheat oven to 275 degrees F.  Place honey, maple syrup, egg whites, oil, vanilla, cinnamon, salt, and orange zest in a large mixing bowl; mix until all ingredients are well blended.  Set ½ cup of this honey mixture aside.  Add oats, flax, pepitas, quinoa, and almonds to mixing bowl and mix with a spoon (or your hands) until all ingredients are well combined and coated.  Add the dried fruit to the reserved honey mixture and toss to combine; set aside.

Spray a rimmed baking sheet with nonstick cooking spray and line with parchment paper.  Spread oat mixture out on the prepared baking sheet in an even layer; bake for 30 minutes.  Add reserved fruit mixture to oat mixture and stir to combine.  Spread the granola out again in an even layer and bake until oats are golden brown and crunchy, 35-40 minutes, stirring halfway through baking time, taking care to leave some clumps.  Let granola cool; store in refrigerator for up to 2 weeks.

Now You’re Cookin’,
Chef Alli


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