Spicy Pecan Granola

Name: Spicy Pecan Granola
Yield: 8
Ingredients: 3 cups old-fashioned rolled oats, (use certified gluten-free oats for gluten-free granola); 2 cups chopped pecans; ½ cup pepitas; ½ cup large coconut flakes; 2 tablespoons chia seeds; ¼ cup sunflower seeds; ¾ cup maple syrup; ½ cup melted coconut oil; 1 teaspoon vanilla extract; ¾ teaspoon fine sea salt; 1 teaspoon ground cinnamon; ½ teaspoon ground cardamom; ½ teaspoon ground ginger; ¼ teaspoon ground allspice; ⅛ teaspoon finely ground black pepper; ⅛ teaspoon ground cloves; 2 large egg whites, beaten until slightly foamy; ½ cup golden raisins

Recipe by American Pecan Promotion Board from tasty.co

Snacks

Ingredients

8 servings

•

3 cups old-fashioned rolled oats, (use certified gluten-free oats for gluten-free granola)
•

2 cups chopped pecans
•

½ cup pepitas
•

½ cup large coconut flakes
•

2 tablespoons chia seeds
•

¼ cup sunflower seeds
•

¾ cup maple syrup
•

½ cup melted coconut oil
•

1 teaspoon vanilla extract

•

¾ teaspoon fine sea salt
•

1 teaspoon ground cinnamon
•

½ teaspoon ground cardamom
•

½ teaspoon ground ginger
•

¼ teaspoon ground allspice
•

⅛ teaspoon finely ground black pepper
•

⅛ teaspoon ground cloves
•

2 large egg whites, beaten until slightly foamy
•

½ cup golden raisins

Instructions

Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a large bowl, mix together the oats, pecans, pepitas, coconut flakes, chia seeds, and sunflower seeds until well combined.
In a medium bowl, whisk together the maple syrup, coconut oil, and vanilla. Stir in the sea salt, cinnamon, cardamom, ginger, allspice, black pepper, and cloves.
Pour the wet ingredients over the dry ingredients and stir very thoroughly until everything is coated evenly. Add the beaten egg whites and stir again to coat.
Pour the granola onto the prepared baking sheet and spread evenly.
Bake the granola for 20 minutes. Remove from the oven and sprinkle with the raisins, lightly pressing them in to make sure they stick. Do NOT stir the granola. Return to the oven for another 20-30 minutes, until the edges are browning. Turn off the oven and leave the door ajar. Leave the granola in the oven to cool completely, 30-45 minutes.
Remove the granola from the oven and break into clusters. Store in an airtight container at room temperature for up to 2 weeks.
Enjoy!