Honey Vanilla Granola
w/ almonds & pecans makes 3 large mason jars plus a small jar Dry: 2 cups rolled oats, thick cut are best 3/4 cup steel cut oats, like John McCann 1/2 heaping cup almond meal 1 heaping cup pecans, halves or pieces 1 cup slivered almonds 1/2 cup sliced almonds 1/4 tsp salt Wet: 1/3 cup buckwheat honey, or other 1/4 cup brown sugar 5 Tbsp unsalted butter, melted 1 1/2 tsp vanilla bean pastePreheat oven to 300˚F. Line a sheet pan with parchment.
Mix all the dry ingredients together in a large bowl. In a separate bowl, mix the wet ingredients, except the egg whites, until homogenous. Pour the wet ingredients into the dry and mix until all the dry ingredients are covered. Add the beaten egg whites and mix again. Make sure everything is coated well! Pour the granola onto the sheet pan. Press down and out to the sides. It should cover the whole sheet pan. Smooth out the top and be sure it’s all even. Bake for 40 minutes rotating half way through. Let it cool for 15 minutes. Break it up into large, or small, chunks. The granola will still be moist at this point, don’t stress! Once it’s all broken up and evenly distributed on the sheet pan, place it back in the oven. Bake for an additional 8-10 minutes. Let it cool completely before doing anything at all with it! Store it in mason jars. Open a farmer’s market stand. Enjoy!