A Better Granola

Good flavor, and a light texture. My comparison is home-made granola from the 1970s, which I recall as requiring a lot of oil. In contrast, this takes just 1/4C oil (I used coconut oil), plus an egg white. I cleaned out the older nuts from my freezer, using filberts, walnuts, pecans, and almonds. I baked mine for 40 minutes, and only the edges were browning. After cooling, the non-browned portion had large clumps. I really like that this is easy to make and healthier than prepared granola. Next time I will add the called-for sesame seeds.