Oh my god will I ever shut up about the G-D weather!?! Spoiler alert – no I won’t. We all have to live in it and so it will always be somewhere on my mind. Also I often run out of interesting things to discuss, so the weather gets a lot of screen time. You are probably thinking that I must be horrible on a first date. Well you would be ABSOLUTELY right, which is why it’s a good thing I’m married.
So today is about a workhorse of a recipe. One that’s just as well suited for sleety, sideways, snow as it is for a light breakfast on a hot August morning. It’s not super glamorous, and it has a reputation for being hippie food. But why have we not discussed that it’s really just an excuse to put CHOCOLATE IN YOUR CEREAL? There’s also other delicious stuff in it like nuts and junk, but the takeaway should be chocolate*. And what better time to treat yourself to a little indulgence (that you can still proudly hashtag as #healthyeating or #glutenfree) than when it’s about to drop a foot of snow on the first full day of spring?
*I realize that many (more virtuous) versions of granola contain *gasp* no chocolate at all. I’m cool with that, but this one does, and it accounts for about 70% of my desire to ever eat granola at all.
My Favorite Granola
Servings: 7 CUPS Time: 1.5 HOURS
This is really more a method than a recipe…even though duh, it’s clearly a recipe. But if you hate coconut (which I totally understand as I am only a recent convert myself) or despise cashews (seriously though, are those people even real?) you can feel free to substitute with something else – this just happens to be the combo I like best. Just make sure to leave anything that might melt or get weird in the oven (I’m talking to you, dried fruit) out until the end and stir it in when the granola is cool. Keep an eye on this in the last ten minutes of bake time, as burnt nuts really ruin the whole situation – I speak from experience (tantrum emoji here).
3 cups rolled oats (not quick cooking)
1/2 cup cashews
1/2 cup pecans
1/2 cup coconut flakes
1 tbsp chia seeds
1/4 cup coconut oil (melted)
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1/4 cup honey
1 egg white
1 tsp vanilla
1 tsp cinnamon
1 tsp salt
1/2 cup dried cranberries
1/2 cup chocolate chips or chunks
Preheat oven to 315° F. I realize this is specific, if your oven only goes in traditional increments, err on the side of lower.
In a large bowl mix together oats, cashews, pecans, coconut flakes, and chia seeds.
In a smaller bowl or large measuring cup mix together the coconut oil, olive oil, maple syrup, honey, egg white, vanilla, cinnamon, and salt.
Pour the wet ingredients into the dry and stir to coat evenly. Taste for seasoning – it normally tastes a touch too salty to me when it’s raw, but always tones itself down once it’s baked. Spread into one layer on a parchment lined rimmed baking sheet and bake for 45 minutes, stirring every 15 mins.
Visual cue: granola is done when it’s an even golden brown and pretty much dry. It will continue to crisp up a bit as it cools.
Cool in pan completely. Then stir in cranberries and chocolate chips. Store in an airtight container.
