Savory Curry Granola with Coconut Oil, Nuts and Seeds
- Level: Easy
- Yield: 32 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 175
- Total Fat
- 13 grams
- Saturated Fat
- 5 grams
- Sodium
- 100 milligrams
- Carbohydrates
- 1 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 4 grams
- Total: 1 hr 45 min (includes cooling time)
- Active: 15 min
Ingredients
4 large egg whites
1/2 cup coconut oil
3 tablespoons pure maple syrup
4 teaspoons Madras curry powder
1 1/2 teaspoons cayenne pepper
Kosher salt
3 cups old-fashioned rolled oats
2 cups coconut chips
1 cup sliced almonds
1 cup pecan halves
3/4 cup pepitas
3/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup sesame seeds
2 tablespoons chia seeds
Maldon salt, for serving, optional
Directions
- Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper.
- In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans.
- Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks.