Every few years, I switch up my granola recipe. It felt like it was time this summer. Lucky for me, I stumbled upon a cookbook at the library which had my latest and greatest granola recipe.
The Latest and Greatest Granola, circa 2017
adapted from The Dahlia Bakery Cookbook by Tom Douglas
3 1/2 c rolled oats (not quick)
1/2 c unsweetened, shredded coconut
1/2 c chopped hazelnuts (that have been toasted and skinned)
1/4 c sesame seeds or pumpkin seeds
1/4 c honey
1/4 c brown sugar
1/4 c maple syrup
1/4 c canola or olive oil
1 t ground cinnamon
1 t vanilla
1 1/2 c dried fruit (possibly a combo of 1 c dried, diced apricots and 1/2 c dried cherries), optional
1 egg white, beaten until frothy
Combine everything but the egg white in a large bowl, tossing with a rubber scraper until everything is coated. Pour the egg white over top and stir.
Spread granola evenly on a half sheet pan. Bake in a preheated 300 degrees oven for 50 - 60 minutes, or until granola is deep golden brown. Gently flip (stir) granola every 15 - 20 minutes, being careful not to break up large chunks.
Allow to cool completely on pan. Stir in dried fruit if desired.