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1. Preheat your oven to 275 F.
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2. In a very large bowl, combine all the dry ingredients (the oats through the salt). In a small bowl combine all the wet ingredients (the coconut oil through the egg whites). Add the wet ingredients to the dry and stir until everything is well coated.
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3. Spread the mixture onto a half sheet pan or two smaller pans that you've lined with foil. Bake for 75-90 minutes total. Remove the pan from the oven after 30 minutes, and using a spatula, flip the granola so it bakes evenly, trying to disturb the clumping as little as possible. Put it back in the oven and check it again after another 30 minutes and flip again. The granola is done when the oats have turned a golden brown and you are hypnotized by the lovely smell. (Note: If you don't have 75 minutes and want to speed it up, go ahead and bake it at a higher temp for less time. I wouldn't go over 350 F, and I would check it every 15-20 minutes if you do this.)
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4. When done, remove from oven and cool the granola completely on the pan. Then move it to the container of your choice. I use a gallon Ziplock bag, but I'm on the lookout for a greener option. It keeps just fine in an airtight container for a few weeks (mine has never lasted more than two weeks-as in, I finish it before then!).
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Alternate ideas:
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- Play with the nuts and seeds. Try adding chopped walnuts or cashews; flax, hemp or chia seeds.
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- Play with the fat. I tried olive oil and it was delicious. Butter or another oil that can withstand the moderate oven temperature would also work.
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- Play with the sugar. Try honey, coconut sugar or brown sugar. Mango nectar would be tasty, I think.
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- I always eat fresh fruit with my granola, but you could also toss the baked and cooled granola with all sorts of dried fruits like blueberries, cherries, golden raisins and chopped dates.
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- If the egg whites skeeve you out but you don't want to sacrifice the clumps, add more sugar.
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- To make it gluten-free, leave out the wheat germ.
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- To make it vegan, leave out the egg whites.
