White Chocolate Cherry Macadamia Nut Granola

50 grams (1 cup) big coconut flakes                     

95 grams (1 cup) rolled oats

125 grams (1 cup) oat flour

30 grams (1 cup) rice puffs

1/2 tsp salt

50 grams (1/4 cup) sugar

70 grams (3/4 cup) roughly chopped macadamia nuts

85 grams (1/4 cup) honey

75 grams (1/3 cup) unrefined coconut oil, melted but not hot

1 egg white, room temp (if cold, it will cause the coconut oil to harden)

1 cup dried cherries, roughly chopped

1 bar lindt classic recipe white chocolate, chopped/broken into bite size shards

Directions: Heat oven to 300°f, and line a sheet tray with parchment paper.

In a mixing bowl thoroughly combine the bee pollen, coconut flakes, rolled oats, oat flour, rice puffs, salt, sugar, and nuts.

In a separate bowl thoroughly combine the honey, coconut oil, and egg white.

Pour the wet ingredients into the bowl of dry ingredients and stir (or work with your hands) until thoroughly combined & all the dry ingredients are wet.

Pat the granola onto the sheet tray in one solid mass, a single layer, about 3/4 inch thick. Bake for 20-25 minutes until the edges start to turn golden. Remove from the oven, flip the granola, and bake for an additional 20 minutes or until it's just golden brown. Allow granola to cool fully (it will come out chewy but crisp up when it's room temp), and then break it up into desired size clumps. Gently mix in the cherries and white chocolate and store in an airtight container.

Comment:  The best granola recipe I’ve ever come across! You can subsitute whatever nuts and dried fruit you have on hand. Great for breakfast with milk or over yogurt, or for an afternoon snack.-Elizabeth