I changed a couple of things, but the flavor profile is still the same. I couldn’t find the coconut flakes in the original recipe so I used desiccated coconut instead (from the Indian market, not the sweetened kind) and I had some dried cranberries just waiting to be used and couldn’t justify buying dried cherries. Also I used sliced almonds instead of sesame seeds. I love sesame seeds but I love almonds so much in granola that I gave them a go. I’ve put both versions in the recipe below since they are both delish.
The flavoring is so good, just a little sweet, a little salty, and the pecans toast up so amazing. I actually did run to the store to grab them because they cannot be substituted! Everything else we had. Thought we had the pecans too, but nope forgot I used them in some magic squares before Christmas. I try to not run to the store for every ingredient, but I had to make this granola once I got it into my head and I needed the pecans 🙂
3 cups old fashioned oats
1 1/2 cups pecans
1 cup desiccated coconut or coconut shavings
1/4 cup sliced almonds or sesame seeds
1 cup dried cranberries or cherries
2 tbsp brown sugar
1 1/2 teaspoons salt
1/2 cup agave syrup
1/4 cup olive oil
1 egg white
- Preheat oven to 300 degrees.
- Mix all ingredients in a bowl. I mixed the dry ingredients first and then added the wet and mixed well with my hands.
- Toss on a baking sheet and bake for 40 minutes stirring every 10 minutes.
- Let cool completely to crisp everything up before trying.