lana-in-fl
Well-known member
It's lower in fat and sugar than commercial granolas, and is simple and delicious. We have made it almost as written, and also made it with almonds, honey and dates instead of walnuts, maple syrup and cherries. I don't find it makes very large clusters, but I don't particularly want that. DD eats it as is or with milk, I sprinkle some on my yoghurt. So good!
I have the book, but the recipe has also been posted here.
I have the book, but the recipe has also been posted here.
Ingredients
- 3 cups (240g) old-fashioned rolled oats
- 1 cup (50g) unsweetened shredded or flaked coconut
- 1 cup (100g) walnuts, coarsely chopped
- 1/4 cup (25g) toasted wheat germ
- 2 tablespoons (30ml) olive oil
- 1/2 teaspoon coarse salt
- 1/2 cup (120ml; or increase to a cup if a sweeter granola is preferred) maple syrup
- 1/4 teaspoon ground cinnamon
- 1 large egg white
- 1 1/2 cups (215g) dried cherries or another dried fruit, diced if large pieces
Directions
- Preheat your oven to 300 degrees. Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout. Spread it in a single layer on a parchment-lined baking sheet.
- Bake for 45 to 55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully, breaking them up as little as possible. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely. Once it’s completely cool, break up granola into whatever size clusters delight you. Sprinkle in dried fruit.
- The granola keeps at room temperature in an airtight container for 2 weeks. It keeps even longer in the freezer, if you’re the stockpiling type.
