Self-Governing Granola

Clean out your cabinets and be the boss of your own granola.

PARTS
Oats, 3 cups total:
• 3 cups raw, rolled oats (old fashioned oats, gluten free oats...)

Nuts, chopped or whole, 1 cup total:
• Almonds (slivers or whole)
Walnuts
Hazelnuts
Pecans

Add ons, 1 cup total:
Unsweetened coconut flakes
Uncooked quinoa (any color, this turns into a crunch)
Ground flaxseed
Wheat germ

Raw seeds, whole, ½ cup total:
Pumpkin seeds
Sunflower seeds

Sweeteners, pick your fave, ½ cup total unless you really love yourself:
Coconut // Brown sugar
Maple Syrup
Organic agave
Raw honey

Oil + Spices, add exactly:
2 tablespoons of olive oil, grapeseed oil, coconut oil or any other neutral oil
½ teaspoon cinnamon
½ teaspoon coarse salt (plus, an extra pinch or two for post-bake sprinkling)
2-3 egg whites 

Unsweetened Dried Fruit, 1 - 2 cups of any combo:
Dried cranberries (I love orange soaked ones)
Dried blueberries
Dried apricots
Dried cherries
Raisins


 

 

CLUES
Pre-heat oven to 300. Combine all chosen ingredients in a large bowl except egg whites and dried fruit. In a small bowl, whisk 2 egg whites until frothy and pour evenly over the granola mixture, tossing gently to coat. Spread evenly on a parchment lined baking sheet (clustering some on top of each other if you want chunks).

Bake 25 - 40 minutes, this will depend on your oven and mixture. Halfway through baking time, use a large spoon or spatula to flip over the pieces of granola (be careful not to break your clusters apart). If it’s baking unevenly, flip the pan around. If you used a dark baking sheet, you may need to decrease baking time. When it’s evenly browned and feels dry, transfer just the parchment sheet to a countertop to cool.

Once it’s cool, fold in the dried fruit. This granola stays fresh at room temp in an airtight container for up to 2 weeks. Freeze for a lifetime of granola.

 

Shanna CooperComment