Preheat oven to 350℉.
In a medium bowl combine the oats, almonds, pistachios, sunflower seeds, rosemary, salt, pepper, poppy seeds and cayenne. Toss together. Next add in the beaten egg white and oil and mix until combined.
Pour mixture onto a small baking sheet and spread into an even layer. Bake for 25-30 minutes or until golden brown and crunchy.
Store in an airtight container for up to 2 weeks. Serve over soup, plain yogurt, salads or savory oatmeal.
Recipe Courtesy of Megan Mitchell