Savory Curry Granola with Coconut Oil, Nuts and Seeds

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Ingredients

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4 large egg whites

1/2 cup coconut oil

3 tablespoons pure maple syrup

4 teaspoons Madras curry powder

1 1/2 teaspoons cayenne pepper

Kosher salt

3 cups old-fashioned rolled oats

2 cups coconut chips

1 cup sliced almonds

1 cup pecan halves

3/4 cup pepitas

3/4 cup sunflower seeds

1/4 cup flax seeds

1/4 cup sesame seeds

2 tablespoons chia seeds

Maldon salt, for serving, optional

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Directions

1. Preheat the oven to 300 degrees F and place 2 oven racks in the upper and lower thirds. Use parchment paper to line two rimmed baking pans.
2. Whisk the egg whites in a medium mixing basin until frothy.
   3/4 teaspoon salt, coconut oil, maple syrup, curry powder, cayenne pepper. Whisk everything together. Mix together the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds, and chia seeds in a large mixing basin. Toss everything together. Stir in the wet ingredients until they are completely coated. Divide the mixture between the two baking pans.
3. Bake until golden and crispy, about 1 hour, flipping gently after 40 minutes to maintain large chunks. Remove from the oven and, if desired, season with Maldon salt. Allow cooling completely before storing for up to 2 weeks in an airtight jar.

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