Tropical Granola

I've always been a do-it-yourself kind of gal, which definitely extends into my philosophy around cooking. While most people think, why make it when you can buy it, I say why buy it when you can make it?
This is partially because I just enjoy things like spending an afternoon making homemade bread, but it also has more practical applications. Homemade granola falls into the latter category. making your own is first and foremost cheaper, but it can also be tastier. Plus, it makes you house smell amaaazzinggg.

Granola was one of the first things I started making from scratch in high school, so by now i've go it mastered.
I think what really makes this one extra tasty are the hazelnuts. they add a really rich, buttery taste thats super addictive.

Even organic granola, or the stuff you buy from your local farmer's market, is likely loaded with sugar and oil, making it more of a dessert than healthy breakfast material. When I make it at home I try and keep that stuff to a minimum. One trick I have learned over the years is to add an egg white or two to the wet ingredients. This helps the granola become crisp and crunchy without adding a lot of extra fat.

This is great in the morning with yogurt and fruit, and also delicious with almond milk as an after dinner snack. However you serve it, it's sure to disappear quickly.

3 1/2 cups rolled oats

1 cup of hazelnuts

1 cup of flaked coconut

1/2 cup sunflower seeds

1 tsp cinnamon

1 tbsp coconut oil, melted

2 tbsp maple syrup

2 tbsp honey

1 tbsp water

1 egg white

1/2 cup dried pineapple, chopped

1/2 cup dried papaya, chopped

1. Preheat the oven to 325. Chop the hazelnuts. In a large bowl combine the oats, chopped hazelnuts, sunflower seeds, and cinnamon.

2. whisk together the coconut oil, water, honey, maple syrup, and egg white. Pour wet ingredients into bowl with dry ingredients and mix to coat.

3. Spread mixture evenly on a parchment-lined baking sheet and cook in the middle rack of the oven for 40-45 minutes, stirring every 15 minutes. Add the coconut flakes for the last 5 minutes of cooking.

4. Allow the granola to cool on the baking sheet, then add the dried fruit and toss to combine.