Maple Cinnamon Granola

Increase, or decrease proportions of dry and wet items.  Keep in mind always start with a base of 3 cups of oats, but otherwise the dry ingredients can be mixd to your taste.  Fats include olive oil; coconut oil; melted butter; sunflower oil; flaxseed oil; canola, etc..  Adding an eggwhite increases shine and shelf life.  Allowing wet to soak into the dry before baking helps swell the oats and aids in clumping of final product.  The extra brown sugar adds sweetness and also helps shelf life and clumping, but is optional.  Do not exclude salt, as it highlights flavours of granola. 

INGREDIENTS

• rolled oats - 3C 
• unsweetened coconut shaving - 1C 
• puffed quinoa - 1/2 C 
• nuts, raw - 1/2 C
• wheat germ - 1/4 C
• flax seed, raw - 1/4 C
• pepitas, raw - 1/2 C

Toss the dry together in large bowl. 

• 1/4 C flaxseed oil
• 1/4C sunflower oil 
• 1/2 C maple syrup
• 1-2 T dark brown sugar (optional) 
• 1 egg white
• 1/2t ground cinnamon
• 1/2t vanilla extract 

Mix wet ingredients and pour over dry.  Mix thoroughly until all ingredients moistened.  Allow to sit 20-30 minutes, preheat oven to 275.  Before baking, sprinkle 3/4 t kosher salt and then spread in sheet pan lined with parchment.  Bake on convection 275 degrees for 45 minutes, stirring twice at 15 minutes.  

When mixture is cool, toss with up to 1C dried cranberries, raisins, etc.. (optional)