Earlier this week, PPHG Pastry Chef, Jessica Grossman, joined Charleston Wine + Food Festival for a fun filming of Lowcountry Live! Usually known for her gorgeous (and delicious!) wedding cakes, the ever-talented Jessica shared her yummy recipe for Sweet + Salty Granola. In case you missed it, you can snag the recipe here!
Sweet and Salty Granola
3 cups old fashioned oats
1.5 cups blanched slivered almonds or nuts of choice
1 cup coconut flakes
1/2 cup raw, unsalted sunflower seeds
3 tablespoons flaxseed meal
2 tablespoons light brown sugar
1.5 teaspoon Kosher salt
Grated fresh nutmeg
1/4 cup oil (vegetable, olive, coconut…)
1/2 cup maple syrup, or other liquid sweetener: honey, corn syrup, agave
1 beaten egg white
Preheat oven to 300°.
Prepare a large baking sheet with a silicone baking mat or parchment paper.
Combine all dry ingredients in a large bowl and mix well.
Drizzle oil and then syrup around the bowl. Toss and stir to combine, and make sure all dry ingredients are coated.
Whisk egg white until foamy and pour over granola. Gently fold in, distributing egg white throughout.
Spread onto prepared baking sheet.
Bake, stirring granola and rotating the baking sheet every 10 minutes, for about 40-45 minutes, until granola is golden and fragrant. Allow to cool on the baking pan. Granola will crisp as it cools.
Should you wish to add dried fruit or chocolate, do so immediately upon removing the baked granola from the oven.
Store in an airtight container.