Cocoa Almond Granola with Orange and Cherries

Steps

1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
2. In a large bowl, stir together the oats, chopped almonds, flaxseed, unsweetened cocoa powder, cinnamon and salt until the cocoa powder is evenly spread through the oats.
3. In a small saucepan over low heat, warm the brown sugar with the orange juice and canola oil just until the sugar dissolves, then take it off the heat and stir in the vanilla to make the orange syrup.
4. Pour the warm orange syrup over the cocoa-oat mixture and stir until every oat is coated and dark.
5. Whisk the egg white in a small bowl until foamy, then fold it into the oat mixture until evenly mixed; it binds the clusters.
6. Spread the mixture on the lined baking sheet and press it firmly into an even layer about 1/2 inch thick.
7. Bake for 35 to 40 minutes, rotating the pan halfway but not stirring, until the top feels dry and firm; the cocoa hides browning, so go by feel and a toasty smell.
8. Cool on the pan undisturbed for at least 20 minutes until fully crisp.
9. Break the slab into clusters, then toss in the cherries and pumpkin seeds. Store the cherry-studded granola in the fridge and eat within 3 days, or keep the cherries separate and add them just before serving.