Almond-flax granola.

ALMOND-FLAX GRANOLA

3 cups old-fashioned oats
1/2 cup sunflower seeds
1 cup coarsely chopped almonds
1/4 cup flaxseed
1/4 cup light or dark brown sugar
1/2 tsp. salt
1/4 cup agave nectar
2 Tbsp. maple syrup
2 tsp. vanilla extract
2 tsp. almond extract
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, almonds, flaxseed, brown sugar and salt. In a smaller bowl, whisk together the egg white and water; add agave, maple syrup, vanilla and almond extracts, 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, squeeze some of the mixture together with your hands. 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 15 minutes more until lightly browned. Reduce oven temperature to 250; return pan to oven and bake another 20–25 minutes until the granola is toasty brown and mostly dried. Remove pan from oven and let cool. Carefully break up into chunks and store in a plastic bag or container.