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In this grain-free granola, nourishing fat from a power combination of nuts and seeds is the star. Serve these crunchy clusters stirred into whole-milk yogurt with fresh berries for a breakfast that will keep you energized until lunch.
Nutty Mornings Granola Recipe
Makes about 5 cups
1 cup pitted deglet noor dates, chopped
₁⁄₂ cup chopped raw walnuts
₁⁄₂ cup chopped raw cashews
₁⁄₂ cup shredded, dried coconut (unsweetened)
₁⁄₂ cup almond meal (almond flour)
₁⁄₂ cup raw sunflower seeds
₁⁄₄ cup sesame seeds
1 tsp. ground cinnamon
₁⁄₂ tsp. ground ginger
₁⁄₂ tsp. fine sea salt
3 Tbsp. honey
1 egg white (save the yolk for your next scramble)
1 Tbsp. extra-virgin olive oil (or melted virgin coconut oil)
Preheat oven to 275 and line a rimmed baking sheet with parchment paper. In a large mixing bowl, stir together dates, walnuts, cashews, coconut, almond meal, sunflower seeds, sesame seeds, cinnamon, ginger and salt. Add honey, egg white and oil and mix thoroughly until well combined. Spread granola out on the baking sheet. Bake for 30 to 35 minutes, stirring after 15 minutes, until lightly browned. The granola will still be moist at the end of baking, but will morph into crunchy clusters (thanks to the addition of an egg white) once it cools. Cool completely on the baking sheet, then store in a glass jar with a lid. This granola will stay fresh for up to 1 month—if you can keep it around that long!