Recipe brought to you by Nolan Shulman.
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If you are anything like me sometimes you need a time-saving hack for those excessively busy mornings. A regular morning in my world includes walking the dogs, getting in a work out, task prioritization, making breakfast and despite what my wife might tell you, house chores. Some mornings it feels like I’m biting off more than I can chew! One way I ease the stress is to have a reserve of my favorite on the go granola in the pantry in case I start to fall behind schedule. Add it to greek yogurt, milk, or apple sauce and breakfast is ready in less than 30 seconds…
Prep Time – 12 minutes
Cool Time – 48 minutes
Servings – 24
Oats, Seeds & Nuts
- 8 cups of large grain oats
- ½ cup of pumpkin seeds
- ½ cup of sunflower seeds
- ½ cup of slivered almonds
- ½ cup of pecans
Coconut & Spices
- 2 cups of coconut
- 1 tsp of cinnamon
- ½ tsp of all spice
- ½ tsp of nutmeg
- 2 pinches of salt
- 1 cup of goji berries
- ½ cup of cranberries
- ½ cup of golden raisins
Sugars & Oil
- ⅛ cup of natural honey
- ⅛ cup of maple syrup
- ⅔ cup of coconut oil
- Finishing Touches
- 1 ½ tsp of Almond Flavor
- 5 egg whites
- In a large bowl combine oats, seeds & nuts.
- Add coconut & spices to oats, seeds & nuts.
- In a separate bowl whisk together sugars & oil.
- Add whisked sugars/oil to the large bowl of oats, seeds, nuts, coconut & spices than stir thoroughly.
- Add Almond flavor than stir again.
- In a separate small bowl combine all dried fruit than place to the side. DO NOT add it to the granola until AFTER it’s been in the oven.
- Pre-heat oven to bake at 300 degrees and cover 2 cookie sheets with wax paper.
- Spread granola mix across wax paper than pour 2.5 eggs over each of your 2 cookie sheets. (This will add clumpiness to your granola without needing more sugar)
- Bake for 50 minutes, stirring every 12-15 minutes.
- Remove from oven and let cool to room temperature.
- Add dried fruit.
- Separate into individual servings.
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