Tropical Granola



Preheat the oven to 325 F. Line a large rimmed baking tray with parchment paper. In a large mixing bowl, toss together the oats, nuts, shredded coconut, pumpkin seeds, wheat germ, and flax seeds to create the base of the granola. 

In a small saucepan, place the Cara Cara Orange Vanilla Balsamic, Persian Lime Olive Oil, and honey. Heat the mixture on low until the honey has dissolved (about 3 minutes). Pour the mixture over the dry granola, and toss to thoroughly coat all of it. 

Beat the egg whites in a small bowl until they are frothy. Add the granola to the egg whites and mix to evenly coat. Spread the granola on the prepared baking try and bake for another 15-20 minutes, or until golden and toasted. Remove the tray from the oven and allow the granola to cool to room temperature. Break the granola into pieces and store it in an airtight container mixed with the dried fruit.


Note: The granola will keep for 2-3 weeks.