Preheat oven to 350 degrees.Advertisement
Combine the oats, nuts, seeds,flax and/or wheat germ, andcinnamon in a large bowl. In anotherbowl, whisk the egg whites and thesalt until frothy. Whisk in thesweetener and the olive oil. Add wetingredients to dry ingredients, andstir until the oats are evenly coated.
Transfer mixture to two rimmed baking sheets and spread flat.
Bake for 20 minutes, then gently flip with a spatula, moving granola from the outer edges to the center of the sheet. Continue to cook until golden, about 10 minutes more. (If the granola starts to brown too much at the edges, gently stir those parts into the middle.)
Cool completely on pan, then transfer to a bowl and gently stir in the dried fruit. Finished batches can be frozen in an airtight container for up to three months.
If you prefer a chunky, loose granola, simply stir instead of flipping during cooking.
Sweet and Tart Granola
Use pistachios and sunflower seeds in the base. After baking, stir in dried cherries and 1/2 cup toasted unsweetened coconut.
Use sliced almonds and pepitas in the base. After baking, Stir in 1/2 cup crispy rice cereal and dried currants.
Use macadamia nuts in the base and 3/4 teaspoon dried ginger. Add molasses as the sweetener. After baking, stir in 3/4 cup chopped dried pineapple, 1/4 cup chopped crystallized ginger, and 1/2 cup toasted unsweetened coconut.
Leave out the egg whites. The granola won't be quite as crunchy, but it will still be very tasty.