You'll feel like Woman/Man/Parent/Partner of the Year if you knock out this ridiculously easy and delicious granola recipe. It's tasty, filling, nutty, toasty, and not too sweet. This granola is awesome scattered over plain yogurt (full fat, please) or to grab by the fistful when you need a quick snack.
One of the biggest beefs I have with my wonderful husband is that I worry he doesn't eat enough throughout the day. Despite my darling husband having a wife that is perfectly content and arguably proficient in the kitchen, at times, his eating habits can be questionable. HE LIKA DE JUNKA FOODE! But... *pause for emphasis*, when I throw together this infinitely modifiable granola he becomes a Breakfast Person and a smart snacker, hence the reference to _________ of the Year. I'll take that title any day for ten minutes of mindless work.
As I mentioned, this recipe is really just a base, a starting point for you to play with endless variations. Think almond & apricot, pecan & blueberry, walnut & cherry... mix 'em up, go wild. What you'll want to keep the same, however, is the quantities of ingredients. Change up the nuts, the dried fruit or even the sweeteners. If you're looking for a larger quantity of total yield, go ahead and double everything except the egg. Even with this recipe doubled, the beaten egg white stretches far enough to coat everything.
Adapted from The Smitten Kitchen Cookbook
Yield: Roughly 3.5 cups granola
What you'll need:
- 1 ½ c. rolled oats (I use large flaked oats)
- ¼ c. wheat germ
- ½ c. walnut, chunked
- ¾ c. shredded or flaked coconut
- ¼ - ½ tsp. ground cinnamon (taste to preference)
- ¼ tsp. flaked salt (or coarse salt)
- 1 tbsp. olive oil
- ¼ c. maple syrup or liquid honey
- 2 tbsp. golden syrup or malt syrup (a corn syrup of sorts, essentially the most evil of syrups, omit if you'd prefer)
- 1 egg white
- 1 tsp. vanilla extract
- ¾ c. dried cranberries or other dried fruit, if using larger dried fruit, just chunk it up
What to do:
Preheat oven to 300° and line a baking sheet with parchment paper. With the exception of the egg white and dried fruit, using a spatula combine all ingredients in a large bowl till evenly mixed. In a small bowl give the egg white a good whisk until white and frothy, once frothy blend in the vanilla extract. Add the egg white + vanilla to the bowl of granola. Fold it over and over until it appears to be well combined. When you push a portion of the granola mixture to the side of the bowl, does it stick a little/hold together a wee bit? Good. If so carry on. If not, blend/work it a little bit more. Spread the granola mixture on the lined baking sheet. Lightly press down the granola but don't feel the need to totally compact it. The warm air from the oven needs to circulate the crevices of the granola to really dry it out. Bake for 20 minutes. Reduce heat to 275° and bake for another 20-30 minutes or until golden brown and dry to the touch. Once the granola has cooled completely, find yourself a lovely old mason jar or any airtight container and layer the baked granola with your dried fruit.
This goodness is easily left on the counter (so long as it's in an airtight container) for up to two weeks, but trust, it'll have disappeared before then. Baked, this granola freezes well, just mix in the dried fruit once the granola has thawed. In a sweet jar this makes a gorgeous gift (think hostess, new Mama, get-well-soon, cause I hate your eating habits.... ).