Toasted pecan granola.

toasted-pecan granola recipe

3 cups old-fashioned oats
1/2 cup sunflower seeds
1 cup very coarsely chopped toasted pecans
1/4 cup light or dark brown sugar
1/2 tsp. salt
1 tsp. cinnamon
2 Tbsp. agave nectar
2 Tbsp. honey
3 Tbsp. maple syrup
2 tsp. vanilla
1 egg white whisked with 1 Tbsp. water

Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a large bowl, mix together oats, sunflower seeds, nuts, brown sugar, salt and cinnamon. In a smaller bowl, whisk together the egg white and water; add agave, honey, maple syrup and vanilla, and whisk until mixture is blended and slightly frothy. Pour agave mixture over oat mixture and, using a large rubber spatula, fold ingredients together until the dry ingredients are well-coated. Spread granola on baking sheet; if you want some clumps, press down on the mixture with a spatula. Bake for 15 minutes. Using a spatula, turn the granola gently, moving the mixture from the outer edges of the pan toward the middle and vice versa. Bake 8 to 10 minutes more until lightly browned. Reduce oven temperature to 250; return pan to oven and bake another 15 to 20 minutes until the granola is toasty brown and mostly dried. Remove pan from oven and let cool. Store in a plastic bag or container.