Ingredients:

  • 4 cups old-fashioned rolled oats
  • 1.5 cups raw nuts and seeds (sliced almonds, pecans, and pepitas)
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.5 cup high-quality honey
  • 0.5 cup melted coconut oil
  • 1 large egg white
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 300°F until the heat is stable and even. (150°C) and line a 13x18 inch rimmed baking sheet with parchment paper.
  2. Whisk 1 large egg white in a large bowl until it looks frothy and white.
  3. Pour in 0.5 cup melted coconut oil, 0.5 cup high-quality honey, and 1 tsp vanilla extract, whisking to combine.
  4. Fold in 4 cups old-fashioned rolled oats, 1.5 cups raw nuts and seeds, 0.5 tsp fine sea salt, and 1 tsp ground cinnamon.
  5. Stir the mixture until every oat is glistening and damp.
  6. Transfer to a parchment lined sheet and press the mixture down firmly with a spatula until it forms a compact layer.
  7. Bake for 45 mins until the edges are deep golden and the kitchen smells like toasted honey.
  8. Remove from the oven but do not touch it for at least 45 mins. Note: Granola crispies up as it cools; moving it too soon breaks the clusters.
  9. Once completely cold, break the oat cake into large shards with your hands.