Ingredients

Instructions

1. 1
   Preheat oven to 300°F. Place the oats, pecans, pepitas, coconut flakes, curry powder, salt, onion powder and garlic powder in a large bowl and stir. In a small bowl, whisk the egg white and Worcestershire sauce.
2. 2
   Drizzle over the oats mixture and stir to evenly coat. Repeat with the coconut oil, working quickly to evenly coat the oats mixture before the coconut oil begins to stiffen up.
3. 3
   Spread in an even layer on a prepared sheet pan. Bake for 25–30 minutes, stirring every 10 minutes for the first 20 minutes, then every five minutes until the granola is lightly browned and slightly crisp. (It will become crisper as it cools.)
4. 4
   Let cool completely in the sheet pan and store in an airtight container for up to two weeks or in the freezer for several months.