Gluten Free Granola

 

• 4 cups rolled oats 
• 1 cup raw nuts of choice
• 2 tablespoons flaxseed meal
• ¾ teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 cup pure maple syrup or honey
• 1/3 cup melted coconut oil
• 1 large egg white whisked until frothy
• 1 ½ teaspoons vanilla extract
• ½ cup unsweetened coconut flakes
• 1/2 cup dried fruit

• Preheat oven to 350. Line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts, flaxseed, salt, cinnamon, and pumpkin pie spice. Stir to combine.
• Pour in the maple syrup, oil, whisked egg white, and vanilla. Stir well until every part of the mixture is lightly moistened. Pour the granola onto the prepared baking sheet. With a large spoon or the back of a rubber spatula, spread it in an even layer, and lightly press it down.
• Bake for 12 minutes, then remove the pan from the oven. Stir in the coconut flakes. With the back of your spatula, spread the granola back into an even layer, and lightly press it down. Return to the oven, and bake 10 to 12 additional minutes, until it is very lightly golden and smells irresistible.
• Let the granola cool completely on the pan, undisturbed (at least 45 minutes). The granola will continue to crisp as it cools, and this will help the clumps set. Once cooled, top with the dried fruit and optional chocolate chips. With your fingers, break the granola into clumps.

(Source: https://www.wellplated.com/gluten-free-granola/)