Someone (I can’t remember who and that Tweet is now lost, a needle tossed in the hay loft of Twitter) Tweeted last week that if someone knows a perfect granola recipe, they are duty-bound to share it.
I quite agree. And until last week, I was a girl desperately seeking the right granola recipe.
My roommates introduced me to the wonders of granola a couple years back. Give me some yogurt, some granola, some fruit, and a plentiful drizzle of honey, and I am in business. Though granola can be high in fats and sugars, I credit it with keeping me healthy and helping me trim a few pounds over the past couple years. And my lifestyle is largely unhealthy: I sit all day, with very bad posture, and I drink too much coffee, too much wine, and don’t exercise near enough. This girl needs her granola. And let’s just say she doesn’t want to pay six bucks a box twice a week to get it. Besides, it’s easy to make. Usually.
You see, I have killed many a batch of granola. Killed it dead. Scorched the nuts and oats even while following the instructions exactly. I tried Alton Brown, Allrecipes.com, and even my own experiments and adaptations. Nothing worked.
Until we got the February issue of Bon Appetit. And lo and behold, I now have in my possession the perfect granola recipe.
Like I said, I scorch granola no matter what, so my standards were pretty low. Not only did this granola not burn, but it’s also delicious.
Here’s a link to the original recipe on Bon Appetit‘s website. Below is my tweaked edition based on what I had at home and how I like my granola.
Adapted from Bon Appetit (February 2013)
1 large beaten egg white
1/2 cup honey
1/4 cup olive oil
3 cups old-fashioned oats
1 1/2 cups chopped nuts (I used a mix of walnuts, pecans, and salted cashews)
Roughly 1/8 cup wheat germ (half of a 1/4 cup measure)
2 tablespoons light brown sugar
1 1/2 tsp kosher salt
1/2 tsp ground cinnamon
1 cup dried cranberries (could also use raisins)
1/2 cup chocolate chips
1/2 cup cinnamon chips
Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine oats, nuts, wheat germ, brown sugar, salt, and cinnamon.
In a medium bowl, whisk together honey, egg white, and oil.
Add the oil mixture to the dry ingredients and toss to coat. Spread the whole mixture out on the lined baking sheet.
Bake the granola, stirring every ten minutes, until golden brown and dry, 40-45 minutes. In the last five minutes, add the dried cranberries.
Remove from oven, sprinkle with chocolate and cinnamon morsels, and then let cool on baking sheet (set it on a wire rack to speed cooling).
I like to have my granola with fat-free Greek yogurt, sliced banana, fresh blueberries, and a big drizzle of honey. Enjoy!