- 1 3/4 cup raisins, divided
- 2/3 cup boiling water
- 6 egg whites
- 2 cups unsweetened flaked dried coconut
- 1 1/2 cup chopped cashews
- 1 1/2 cup chopped whole almonds
- 1 cup green pumpkin seeds
- 1/3 cup sesame seeds
- 3 tablespoons melted coconut oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
Meanwhile, beat egg whites in a large bowl. Add coconut, cashews, almonds, pumpkin seeds and sesame seeds and toss.
Transfer raisins and soaking liquid to a blender and add oil, cinnamon and salt. Blend until smooth. Pour over nut mixture and toss. Spread granola out evenly on the prepared baking sheet.
Bake for 20 minutes, then stir in remaining 3/4 cup raisins. Continue baking, stirring once or twice but keeping clumps together, until mixture just begins to brown and dry out, 30 to 40 minutes more; granola will crisp as it cools, so don’t overbake it. Cool granola completely on the pan. Granola will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.