4 C rolled oats
1 C mixed nuts
1 C shredded unsweetened coconut
1/2 C pumpkin seeds
1/4 C wheat germ
1/4 C flax seeds
1/4 C of The Olive Bin's Blood Orange Olive Oil
1/4 C of The Olive B in's Cranberry Pear White Balsamic Vinegar
1/4 C honey
2 egg whites
2 C cubed mixed dried fruit (cranberried, cherries, blueberries, apricots, etc.)
Preheat the oven to 325 F. Line a large rimmed baking tray with parchment paper.
In a large mixing bowl, place the oats, nuts, coconut, pumpkin seeds, wheat germ, and flax seeds and toss to combine.
In a small saucepan, place the olive oil, balsamic, and honey. Heat on low until the honey has dissolved, about 3 minutes. Pour this over the dry granola, tossing to thoroughly coat.
Beat the egg whites in a small bowl until frothy, add to the granola, and mix to evenly coat.
Spread the granola on the prepared baking tray and bake for 15 minutes. Using a large spatula, turn the granola and bake for another 15-20 minutes, until golden and toasted. Remove from the oven and let cool to room temperature. Break up into pieces, place in an airtight container with the dried fruit, and toss to combine. This will keep for 2-3 weeks.
This recipe is from our The Olive Oil & Vinegar Lover's by Emily Lycopolus - available in stores!
