First things first, preheat your oven to 325 degrees F. This is crucial as it ensures the granola will bake evenly and achieve that perfect crunch.
Next, line a rimmed baking sheet with parchment paper. This will prevent the granola from sticking and make cleanup a breeze.
In a medium mixing bowl, combine the gluten-free rolled oats, quinoa (or millet), sunflower seeds (or pumpkin seeds), sesame seeds, and poppy seeds. Stir everything together until well-mixed; you want all those textures and flavors to mingle.
Add in the onion powder, garlic powder, paprika, and sea salt. These spices are what give the granola its distinct flavor, so don’t skip this step!
Now, it’s time to incorporate the wet ingredients. In a separate bowl, whisk together the egg white, olive oil, and maple syrup (or honey). Mix until well combined.
Pour the wet mixture into the dry ingredients, stirring vigorously. You want to ensure every bit of the oat and seed mixture is coated. This will help them clump together as they bake.
Next, transfer the granola mixture to your prepared baking sheet. Spread it out into an even, compact layer. Use the back of your spoon to pack it down, making it look like a large cracker.
Place it in the oven and bake for 20 to 30 minutes. Keep an eye on it as it bakes; you’re looking for a lightly browned color and a hard texture. If at any point you smell burning, quickly remove it from the oven and lower the temperature.
Once baked, let the granola cool completely on the pan. Patience is key here, as cooling will help it achieve that perfect crunchy consistency.
Finally, break the granola apart into large clumps and store it in an airtight container. It can last up to two weeks at room temperature; however, it will stay fresh even longer if you keep it in the fridge.
