Preparation

• Preheat the oven to 350 degrees.

• In a medium bowl, combine the oats, almonds, sunflower seeds, Parmesan, sesame seeds, rosemary, cayenne pepper and garlic powder. 

• In a small bowl, beat the egg white until frothy, then add it and the olive oil to the oat mixture. Toss to combine. Pour onto a parchment-lined rimmed baking sheet and bake 25 minutes, stirring once halfway through. Let cool, then break into chunks. Store in an airtight container up to 1 week. 

• Play with your food: Instead of sunflower seeds, Parmesan and rosemary, try unsweetened coconut flakes, pepitas and curry. Or substitute grainy mustard, thyme and buckwheat groats for something completely different.