Ingredients

• Nonstick cooking spray
• 1 large egg white
• 1/4 cup packed light brown sugar
• 1 tablespoon wheat germ
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chia seeds
• 1 teaspoon low-sodium soy sauce
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• Kosher salt
• 2 cups mixed nuts (one 10.3-ounce container)
• 1/2 cup old-fashioned rolled oats
• 1/2 cup hulled pumpkin seeds (pepitas)
• 1/2 cup dried apricots, quartered

Instructions

1. Preheat the oven to 300 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
2. Whisk the egg white in a large bowl until very foamy. Add the brown sugar, wheat germ, oil, chia seeds, soy sauce, cinnamon, vanilla and 1 teaspoon salt and whisk together. Add the nuts, oats and pumpkin seeds and stir until coated. Spread out on the prepared baking sheet and bake for 20 minutes. Add the apricots, stir the mixture around and continue to bake until the mixture is golden and no longer looks wet, 15 to 20 minutes more. Let cool completely, about 1 hour. Store at room temperature in an airtight container for up to 5 days.