Low-carb baked oatmeal granola

Ingredients:

• 3 cups of oatmeal
• Protein of 4 large eggs
• 0.5 tbsp. coconut oil
• 3 tablespoons maple syrup
• 4 tsp curry powder
• 1.5 tsp cayenne pepper
• 2 cups coconut flakes
• 1 cup chopped almonds
• 1 tbsp. pecan halves
• 3/4 cup shelled pumpkin seeds
• 3/4 cup sunflower seeds
• 1/4 cup flax seeds
• 1/4 cup sesame seeds
• 2 tablespoons chia seeds
• Salt fleur de sel, for serving (optional)

Preparation:

1. Position two racks in the upper and lower thirds of the oven and preheat the oven to 300°F (150°C). Line two rimmed baking sheets with parchment paper.
2. In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne pepper, and 3/4 teaspoon salt. Whisk until evenly combined.
3. In a large bowl, combine the oats, coconut, almonds, pecans, pumpkin seeds, sunflower seeds, flax seeds, sesame seeds, and chia seeds. Stir. Add the wet mixture and stir until completely coated. Transfer the mixture to the prepared baking sheets.
4. Bake until the granola is golden and crispy, turning carefully after 40 minutes to prevent crumbling, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then transfer to an airtight container and store for up to 2 weeks.