Savory Coconut Curry Granola
- 3 cups old-fashioned rolled oats
- ½ cup raw pecans, roughly chopped
- ½ cup raw pepitas
- ½ cup unsweetened coconut flakes
- 1 Tbsp. curry powder
- 1 tsp. salt
- ¾ tsp. onion powder
- ¾ tsp. garlic powder
- 1 large egg white
- 1 ½ tsp. Worcestershire sauce
- ⅓ cup virgin coconut oil, melted
Directions1. Preheat oven to 300°F. Place the oats, pecans, pepitas, coconut flakes, curry powder, salt, onion powder and garlic powder in a large bowl and stir. In a small bowl, whisk the egg white and Worcestershire sauce. 1. Drizzle over the oats mixture and stir to evenly coat. Repeat with the coconut oil, working quickly to evenly coat the oats mixture before the coconut oil begins to stiffen up. 1. Spread in an even layer on a prepared sheet pan. Bake for 25–30 minutes, stirring every 10 minutes for the first 20 minutes, then every five minutes until the granola is lightly browned and slightly crisp. (It will become crisper as it cools.) 1. Let cool completely in the sheet pan and store in an airtight container for up to two weeks or in the freezer for several months.
Calories 220, Total Fat 15g (Saturated 7g, Trans 0g), Cholesterol 0mg, Sodium 220mg, Total Carbohydrate 17g (Dietary Fiber 4g, Sugars 1g), Protein 6g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 12 servingsGluten Free Dairy Free Asian