If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).
Recipe information
Yield
Makes 16 bars
Ingredients
Preparation
Step 1
Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.
Step 2
Reduce oven temperature to 325°. Transfer oat mixture to a large bowl and stir in wheat germ and cherries. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Let cool 15 minutes, then whisk in egg white. Pour over oat mixture and stir until coated. Scrape into a 13x9" parchment-lined rimmed baking sheet and bake until deep golden brown, 45–55 minutes. Let cool 30 minutes, then cut into bars.
Step 3
Do Ahead: Granola can be made 3 weeks ahead. Store in an airtight container.
