This week I am enjoying the Mojave desert from a small cabin in Joshua Tree. I cannot get enough of the landscape which looks completely different almost every hour as the sun moves and throws shadow across our 360° view of shrub-studded hills and rocky mountains. Yesterday morning as the sun began to rise, we were treated to the full moon setting behind the mountains in the west.
It was incredible! After waking up to such a sight I felt less than enthused about eating my normal breakfast of practically blackened toast with butter (Z-z-z-z…) I wanted something a bit more rugged like the desert landscape; something with a bite and a bit of sweetness. I wanted granola!
This granola is super easy to make and tastes great with Greek yogurt and a drizzle of honey. If you happen to be awake at 2 am pillaging the freezer, I’d suggest sprinkling this granola onto some ice cream and eating it directly from the carton. No bowl = no evidence. I won’t tell.
2 C Rolled Oats
1 C Raw Whole Almonds
¼ C Raw Pumpkin Seeds
¼ C Flax Seeds
½ C Unsweetened Shredded Coconut
¼ C Cocoa Nibs
3 T Coconut Oil
¼ C Liquid Egg Whites
½ C Brown Sugar
2 tsp Orange Blossom Water
Salt for sprinkling (optional)
Directions: Position rack in middle of the oven and preheat to 350 degrees F. Grease large baking sheet with 1T Coconut oil. Mix oats, almonds, pumpkin seeds, flax seeds, coconut and cocoa nibs in large bowl. Melt 2T Coconut oil over low heat until liquid. Remove from heat and whisk in brown sugar and egg whites, stirring gently until sugar is dissolved. Add orange blossom water. Pour liquid mixture into dry ingredient mixture and stir until everything is well coated. Spread evenly on baking sheet and sprinkle with optional salt if desired (I like a bit of saltiness to balance out of the sweet but it’s a purely personal preference.) Bake for 10 minutes, stir granola to ensure even cooking then bake for another 8-10 minutes until golden.