INGREDIENTS

35 g / 0.5 dl / 0.2 cups coconut oil, melted
70 g / 0.5 dl / 0.2 cups honey
30 g / 1 egg white
0.5 tsp cinnamon
0.5 ml salt
100 g / 2.5 dl / 1 cup whole rolled oats
50 g / 1 dl / 0.4 cups nuts of choice, chopped
40 g / 0.5 dl / 0.2 cups chocolate, chopped

INSTRUCTIONS:

In a bowl, whisk together the melted coconut oil, maple syrup, egg white, cinnamon, and salt.

Add the oats and the chopped nuts of choice (my favorites are cashews and almonds). Stir using a spatula, ensuring everything is well coated.

Spread the mixture into an even layer on a baking sheet.

Bake for 15 minutes, then remove from the oven. Stir the mixture with a spatula, and then press it into an even, compact layer. Bake for another 15 minutes. Keep an eye on the granola so it doesn’t burn on the edges.

Remove from the oven and let cool completely on the baking sheet.

Once cooled, break the granola into pieces, add the chopped chocolate, and toss to combine.

Store the granola in an airtight container at room temperature for up to 10 days.

NOTES

This is a base recipe! You can add so much more to it to make it more interesting. Sometimes I add other nuts and seeds, coconut flakes, or dried fruits.

If you add dried fruits like raisins, I recommend adding them after the granola has been baked, or else they can burn.