This is a delicious substitute for granola. I like it with whole milk or almond milk and some berries. It’s also good with plain yogurt and berries. You can adjust which amounts of the various nuts that you use; as long as you’re in the general area of a pound, it will be good.

Crunchy nutnola with wild blueberries and whole milk

  • 1 lb. total of walnuts, almonds and pecans (in any ratio), chopped
  • 3 egg whites, lightly beaten until foamy
  • 1 cup shredded unsweetened coconut
  • 1 tbs. cinnamon

Preheat the oven to 350. Put the chopped nuts and coconut in a large bowl. Carefully mix in the foamy egg whites until the nuts are coated. Line a large baking pan with foil and pour the nuts onto the pan. Sprinkle the cinnamon over the nuts (you don’t have to measure exactly 1 tbs, just sprinkle from the shaker). Bake, checking every few minutes and stirring so the nuts don’t burn. It’s done when it’s lightly browned and feels dry. Let cool, then store in an airtight container.

Adapted from Girl Gone Primal
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