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Wednesday, December 18, 2013

DIY Granola

This time of year, we're scrambling for homemade gifts. Phoebe wants to bring her teachers something and now that she's in middle school, she has a lot of them, including dance teachers, who I assume are health-conscious. After perusing different recipes (some with shocking amounts of oil or butter) and making my own adjustments (not a coconut lover) I came up with a healthy granola. The best part? We had all these ingredients in our pantry.

Adapted from bonappetit.com

3 c oats
1-1/2 c unsalted nuts
1 t cinnamon
pinch of salt
1 egg white
2T maple syrup
2T honey
2T grapeseed oil

zest of 1 orange
1 c dried cranberries

Preheat oven to 300 degrees. Place nuts (I used the mix from Costco: almonds, cashews, pistachios, pecans) in a plastic bag wrapped in a dishcloth and pound with a rolling pin. Mix dry ingredients in a medium bowl and coat with egg white. Add wet ingredients. Spread onto parchment-lined sheet pan. The original recipe required stirring every 10 minutes for even browning. This produced nice crunchy granola bits, but I wanted some clusters. To encourage clusters, press the granola together and into the pan. Bake for 10 minutes, then lower heat to 275 degrees and bake for 50 to 60 minutes. You may want to check to make sure your granola does not brown too fast. Remove from oven and add orange zest and dried cranberries. Let cool in pan. Makes about 5 cups.

According to the bonappetit site, you can store in an airtight container for 2 weeks, but it probably won't last that long! The batch I made yesterday is almost gone, so I better double the recipe and pack it up if we really want to get these out. I think I'll try lemon zest and raisins next.

Whoops, this cluster is too small--CHOMP!

This granola makes Monday
mornings better.

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