Coconut Raisin Granola

Yields 6 cups

1/4 cup (80 grams) pure maple syrup
1/4 cup (55 grams) coconut oil, liquid state
2 large egg whites, optional*
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
3 cups (240 grams) old fashioned or rolled oats
1 cup (120 grams) sliced almonds
1 cup (120 grams) unsweetened coconut flakes, lightly packed
1 cup (160 grams) raisins

Preheat oven to 375 degrees F (190 degrees C).

In a large mixing bowl, whisk together the maple syrup, coconut oil, egg whites, nutmeg, and salt until smooth. Stir in the oats, almonds, and coconut flakes until mixture is evenly coated.

Spread out evenly on a rimmed baking sheet and bake for 15-20 minutes, or until lightly toasted and fragrant. Stir in raisins. Cool before storing in an airtight container at room temperature.

Serve with milk, yogurt, or by the handful.

*The egg whites bind the granola together for a chunkier texture, allowing you to break it apart into small or large chunks of your choosing. If you prefer a looser granola, omit this ingredient.