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I love granola for breakfast. Especially when it is swirled together with Greek yogurt and fresh berries. The problem is that store-bought granola usually falls into one of three categories – (1) super-sweet, (2) like cardboard, or (3) ridiculously expensive.
It was because I do not like any of these three options that I went on a quest to find a simple and delicious granola recipe. It took me a while, but I have now created what I consider to be the perfect granola – not too sweet, not too cardboardy, not too fruity, just crunchy clusters of healthy deliciousness. It came with some hefty assistance (metaphorically speaking) from Deb over at Smitten Kitchen. She has an amazing recipe for big cluster maple granola in her book, The Smitten Kitchen Cookbook.
I made a few tweaks to her recipe (I switched out walnuts for almonds, put in flax seed instead of wheat germ, added chia seeds, and cut the amount of salt, maple syrup, and dried fruit), but I kept her genius addition of an egg white to glue the oats into crunchy clusters – the one thing that was missing from all the other recipes I came across. And the great thing about this recipe is that you can switch out anything that doesn’t appeal to you. You can change the nuts, add more syrup, less salt, increase the fruit, all to suit your taste.
So without further ado, here is the recipe for my version of this amazing cranberry almond granola.
- 3 cups old-fashioned rolled oats
- 1 cup unsweetened shredded or flaked coconut
- 1 cup slivered almonds
- ¼ cup ground flax seed
- 2 tablespoons chia seeds
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ cup maple syrup
- ¼ teaspoon ground cinnamon
- 1 large egg white
- ½ cup dried cranberries
- Preheat oven to 300 degrees Fahrenheit.
- In a large bowl, combine all ingredients except for the egg white and cranberries.
- In a small bowl, whisk the egg white until slightly frothy. Add it to the large bowl of ingredients and mix well.
- Spread the mixture on a baking tray, press down, and put it in the oven for 45 minutes, or until golden brown.
- Remove from the oven and let the granola cool on the baking tray.
- Once cool, gently break up the granola into clusters, sprinkle on the cranberries, and store in a jar or tupperware for up to 2 weeks.