After learning about what is in processed foods, I have been on a quest to clean up what we eat as best I can. That means making more foods from scratch and that’s fine by me.
Granola is one of those foods I’ve always bought packaged. Now, I wonder why? It’s so easy to make and tastes a lot better than the prepackaged stuff.
Homemade granola also gives you options as to the kind of fat you will add, as well as how much sugar and spice.
What Oil Is Best?
In this recipe, I used organic olive oil. Most oils are extracted from the fruit by a chemical process, so you need to be careful about what you buy. Certified organic oils cannot have any traces of chemicals, so they are are good bet. They are pricey, however.
Chunky Granola, or Not?
If you like your granola chunky, beat an egg white until frothy, and mix it into your granola before baking.
For stirring into yogurt or topping ice cream, you may want to skip the chunks.
Keep Your Eye on the Prize!
The only step in making granola that can be tricky is to keep your eye on the pan as it bakes. Basically, you are toasting the ingredients, so you want to make sure to take the pan out of the oven before anything scorches.
Store your granola in an airtight container. Enjoy it anytime of the day, knowing you are treating yourself to the best!
An easy recipe that allows for lots of substitutions. This version is wheat-free.
- 1 egg white, large
- 3 tbsp brown sugar
- 1/4 c. maple syrup
- 3 tbsp olive oil
- 1/4 c. nut flour (coconut, almond, etc.)
- 1 1/2 c. old fashioned oats
- 3/4 c. pecan halves, coarsely crumbled
- 1/4 c. sliced almonds
- 1/4 c. pepitas
- 1/4 c. sesame seeds
- 1/4 c. shredded coconut
- 3/4 tsp cinnamon
- 1/4 tsp salt
Preheat oven to 325°F.
Line a baking pan with parchment paper.
Beat egg white in a stand mixer with wire whisk attachment (or whisk by hand).
Add sugar, syrup, oil, and flour and continue beating about 30 seconds.
Remove bowl from mixer and stir in remaining ingredients by hand.
Pat mixture evenly into lined baking pan.
Bake 30-35 minutes. Watch during baking so that granola is browned but not burnt on edges.
Remove from oven when browned. As the granola cools, it will harden. When completely cooled, break into chunks and store in a covered container.
Pan size matters: A smaller baking pan (9×12 is pictured in the recipe) yields a chunkier granola with a longer (30-35 min.) baking time. If you are using a larger pan (12×14) you’ll get smaller chunks in a shorter (20-25 min.) baking time.
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