SALTED COCONUT GRANOLA

Salted Coconut Granola image

Provided by Anna Stockwell

Yield 12 servings

Number Of Ingredients 10

2/3 cup agave nectar
1/2 cup virgin coconut oil, melted
3 1/2 cups old-fashioned oats (about 12 ounces)
2 1/2 cups unsweetened coconut flakes
2 cups pecans, coarsely chopped (about 8 ounces)
1 1/2 cups crisped rice cereal
1/2 cup sesame seeds
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1 large egg white

Steps:

Place racks in upper and lower thirds of oven; preheat to 300°F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25-30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.
Do ahead
Granola can be made 1 week ahead; store tightly covered at room temperature.