I LOVE to make a BIG batch of this yummy granola – great with almond milk or on greek yogurt, or simply on its own. I like to pack a bag to bring on long hikes or mt bike rides, to give me #lastingenergy.
Ingredients
- 6 cups large flake oats
- ½ cup raw sunflower seeds
- ½ cup unsalted pumpkin seeds
- ½ cup raw slivered almonds
- 1/2 cup raw peanuts
- 1/4 cup hemp seeds
- cinnamon
- 1 cup honey
- 2 large eggs
- 4 egg whites
- 1 Tbsp pure vanilla extract
- 1/2 tsp himalayan salt
- 1/4 cup dried apricots
- 1/4 cup chopped dates
- 1/4 cup dried cranberries
- 1 cup natural peanut butter
Directions
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- In a large bowl combine all the ingredients EXCEPT for the salt, dried fruit and nut butter.
- Distribute evenly among the two lined baking sheets and toast until golden brown, about 15 minutes.
- Meanwhile mix together salt, dried fruit and peanut butter in a large bowl, add toasted mixture and combine well.
- Pour mixture back onto baking sheets and press down evenly.
- Return to oven and bake for an additional 20 minutes until golden brown.
- Cool completely and place in mason jars with secure lid, or in a large airtight container – (I like keep it in the fridge).
- ENJOY
Makes about 24 ½ cup servings.