Every spa has a signature granola recipe, but guests find our granola especially irresistible due to its unique cookie-like texture—it’s all about the crunch!—and malty maple syrup flavor.
We love switching out the nuts and dried fruit, for example, swapping in raw cashews for the walnuts, or golden raisins for the dried apricots.
Makes about 20 cups (40 servings)
- Unrefined virgin coconut oil, for brushing 6 cups walnut halves
- 4 cups steel-cut oats
- 2 cups pecan halves
- 2 cups almonds, chopped
- 11⁄4 cups sunflower seeds
- 2 cups unsweetened shredded coconut
- 1 tablespoon ground cinnamon
- 2 teaspoons freshly grated nutmeg 8 large egg whites
- 13⁄4 cups maple syrup
- 1 cup dried blueberries
- 1 cup dried apricots, chopped
- 1 cup dried dates, chopped
Preheat the oven to 250°F. Brush a rimmed baking sheet with coconut oil.
In a large bowl, using your hands, mix the walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon, and nutmeg.
In a medium bowl, gently whisk the egg whites and maple syrup with a fork, taking care to keep the foam to a minimum. Pour the egg white mixture over the dry ingredients and mix with your hands to evenly coat.
Transfer the granola mixture to the baking sheet, spreading it out so that the layer is slightly thicker toward the sides. this will prevent the granola at the edges from sticking during baking. Bake the granola mixture for about 25 minutes, then rotate the baking sheet and bake for 25 minutes more. remove from the oven, carefully mix the granola with a spatula, and then bake for another 25 to 30 minutes, until golden brown.
Let cool, then add the dried blueberries, apricots, and dates and mix thoroughly to combine. (the granola can be stored in an airtight container for up to 2 weeks.) Serve as a wholesome breakfast with homemade almond milk (see page 44).
Each 1⁄2-cup serving
364 calories (kcal) • 23 g fat • 0 mg cholesterol
32 g carbohydrates • 6 g dietary fiber • 10 g protein • 38 mg sodium • 47 IU vitamin A trace vitamin C • 57 mg calcium • 2 mg iron
Try dipping large chunks of this granola into our raw Chocolate Mousse (page 205), and then freeze them. Once the chocolate has set around the granola, it becomes a delicious, actively healthy chocolate energy snack