Homemade Granola Recipe

Preheat the oven to 325 degrees Fahrenheit and line a large baking sheet with parchment paper.

Whisk one egg white in a bowl very well until it looks frothy. Or, for an egg-free vegan version, prepare a flax "egg" (i.e. egg replacer) by combining the ground flax seed and water in a small bowl. Allow the mixture to sit, stirring occasionally, until it thickens to the consistency of an egg, about 10 minutes.

Place the almonds and walnuts in a food processor or blender and pulse a few times, just until the nuts are coarsely chopped. As an alternative, you can carefully chop the nuts using a sharp knife.

Add the chopped nuts, oats, pumpkin seeds, shredded coconut, ground cinnamon, sea salt, and pumpkin seeds (all the dry ingredients except for the dried cranberries) to a large mixing bowl and stir well.

Whisk together the oil, pure maple syrup, vanilla, and almond extract. Pour this mixture into the bowl with the oats and nuts, along with the whisked egg white or flax seed "egg." Stir well until everything is well coated.

Pour the granola mixture onto the lined baking sheet. Use your hands to press the granola mixture into the sheet, creating an even layer.

Place the sheet of granola on the center rack of the preheated oven and bake for 35 to 45 minutes, or until the edges are golden-brown. Remove the granola from the oven and allow it to sit for one hour - this allows the granola to set up and makes for large granola clusters. Once cooked and cooled, mix in the dried cherries.

Transfer the cooled granola to a large zip lock bag or jar for storing. Store granola for up to 10 days. Enjoy with fruit, yogurt, and/or choice of milk.