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Preheat oven to 325 degrees.
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Combine oats, brown sugar, salt, almonds, and cashews in a large bowl. Set aside.
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In a microwave-safe bowl, combine coconut oil and honey. Heat in the microwave in 15 second increments, stirring until coconut oil is melted. Add vanilla extract and stir to combine.
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Pour liquid mixture over oat mixture, and stir until all of the oats are coated. Add egg white and stir until combined. (I sometimes use my hands here- it is a bit sticky but effective).
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Pour onto baking sheet lined with parchment paper.
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Bake for 8 minutes. Remove to stir around, and spread it out evenly again.
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Return to oven for another 8 to 10 minutes, or until golden brown (Add more time if you like your granola crispier).
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Remove from oven and pour granola on another piece of parchment paper to cool.
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After granola has cooled (about an hour), store in airtight container for up to 2 weeks.