Salted Coconut Granola

• 2/3 cup agave nectar
• 1/2 cup virgin coconut oil, melted
• 3 1/2 cups old-fashioned oats (about 12 ounces)
• 2 1/2 cups unsweetened coconut flakes
• 2 cups pecans, coarsely chopped (about 8 ounces)
• 1 1/2 cups crisped rice cereal
• 1/2 cup sesame seeds
• 1 tablespoon kosher salt
• 1 teaspoon ground cinnamon
• 1 large egg white

1. Place racks in upper and lower thirds of oven; preheat to 300u0b0F. Whisk agave and oil in a large bowl. Stir in oats, coconut flakes, pecans, rice cereal, sesame seeds, salt, and cinnamon until combined.
2. Whisk egg white and 1 Tbsp. water in a small bowl. Add to oat mixture and toss to evenly coat.
3. Divide oat mixture between 2 parchment-lined rimmed baking sheets. Bake granola, rotating sheets top to bottom and back to front and gently stirring halfway through, until golden brown, 25-30 minutes. Transfer sheets to wire racks. Let granola cool before transferring to airtight containers.
4. Granola can be made 1 week ahead; store tightly covered at room temperature.

nectar, virgin coconut oil, oldfashioned oats, unsweetened coconut flakes, pecans, crisped rice, sesame seeds, kosher salt, ground cinnamon, egg white

Taken from www.epicurious.com/recipes/food/views/salted-coconut-granola (may not work)