The Best Granola Ever

Granola is a little like pizza and frittatas. It is a palette of your own creation. I prefer my granola mildly sweet with lots of texture. I add millet, a non-gluten grain, to anything I can, including this granola, cookies and whole grain breads. The dried strawberries are available at Trader Joe’s.

Tweaked from Ivy Manning’s Better from Scratch

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Best Granola

Makes around 7 cups

• 2 1/2 cup extra thick rolled oats (prefer Bob’s Red Mill)

• 1/2 cup pecan pieces

• 1/2 cup sliced almonds

• 1/2 cup millet seed

• 1/2 cup sweetened or unsweetened shredded coconut

• 1/2 cup coconut oil, melted in microwave (around 1 minute)

• 1/2 cup brown sugar

• 3/4 tsp sea salt (not kosher)

• 1 1/2 tsp pumpkin spice blend

• 1 tsp almond extract

• large egg white, beaten until frothy

• 1 cup freeze-dried strawberries

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment or a silicone baking mat.

In large bowl, mix the oats, nuts, millet seed and coconut.

Melt the coconut oil. While still hot, add the brown sugar, salt, pumpkin spice and almond extract and mix well.

Pour the coconut oil mix over the oats, nuts, seeds and coconut mix and mix well. Fold in egg white.

Spread mixture in a single layer on a baking sheet. Bake for 35 minutes or until toasted to your liking, rotating the pan and mixing halfway through baking. Let cool completely. Mix in dried strawberries. Let sit for several hours before storing in an airtight container.

Enjoy with FAGE Greek plain yogurt or milk. Add fresh fruit for additional health benefits, color and texture.