ACTIVE TIME 40 MINUTES TOTAL TIME 1 HOUR, 30 MINUTES MAKES ABOUT 3¼ CUPS
1 large egg white¼ cup tahini2 Tbsp. extra-virgin olive oil1 tsp. kosher salt1 cup old-fashioned rolled oats⅓ cup raw unsalted pumpkin seeds (pepitas)⅓ cup raw unsalted sunflower seeds⅓ cup sesame seeds1 Tbsp. fennel seeds, crushed1 Tbsp. coriander seeds, crushed¼ tsp. crushed red pepper
PREHEAT oven to 350°F. Whisk egg white, tahini, oil, and salt in a large bowl until combined. Stir in oats, pumpkin seeds, sunflower seeds, sesame seeds, fennel seeds, coriander seeds, and crushed red pepper until well coated and mixture begins to form small clumps.
SPREAD in an even layer on a large rimmed baking sheet. Bake, stirring halfway through, until toasted and crisp, 15 to 18 minutes. Let cool completely on baking sheet, about 30…
