¼ cup of Bellisari’s Blisterd Jalapeno & Fig Spread
1/3 cup pure maple syrup
1/4 cup coconut oil
2 tablespoons honey
3/4 teaspoon pure vanilla extract
a pinch of kosher salt
2-1/2 cups rolled oats
2/3 cup unsweetened flaked coconut
½ cup light caramel dip
1 cup unsalted pepitas
1/2 cup chia seeds
1/4 cup golden flax meal
2 egg whites, beaten until frothy
Preheat your oven to 325 degrees and line a rimmed baking sheet with a silicone liner or parchment paper.
In a medium bowl, combine the maple syrup, coconut oil, honey, vanilla and salt. Set aside.
In a large bowl, combine the oats, coconut, pepitas, chia seeds and flax meal. Pour the maple/coconut mixture into the bowl with the oats and stir to combine.
Once combined add the frothy egg whites and stir to combine. Pour the granola mixture out onto your prepared pan. Slide it onto the middle rack of your oven and bake for 10 minutes. Rotate the pan and bake for 10 more minutes or until golden. Once cooled, add the Bellisari’s Blistered Jalapeno & Fig Spread and caramel dip to the granola and mix thoroughly. Allow the granola to sit in for 30 minutes before serving. Cool completely before storing in an airtight container for up to two months.