Homemade granola is the snack that keeps on giving. It only takes minutes to throw together and will feed you for days. I find that I’m most in need of this kind of grab-and-go food in the summer, when I’m dividing my time between hectic workweek mornings and weekends spent packed with outdoor activities.
There’s no shortage of flavors and ingredient combinations when it comes to granola, and it’s easy to swap one thing for another. Do you prefer almonds over pecans? Not a huge fan of coconut? Make the changes that suit your tastes. I like mixing traditional rolled oats, nuts and seeds with some twists, such as using olive oil instead of vegetable or canola. And the uses are as versatile as the ingredient list. Eat it out of your hand, in a bowl of milk, spooned over yogurt, or even sprinkled in a green salad.
Pecan and Coconut Granola
Makes about 6 cups
2 cups rolled oats
¾ cup pecans, chopped roughly
½ cup sunflower seeds
½ cup coconut flakes
½ cup pepitas (pumpkin seeds)
¼ cup light brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
3 tablespoons extra virgin olive oil
3 tablespoons maple syrup
¾ cup dried cranberries, chopped
1. Preheat oven to 325 degrees. Line baking sheet with parchment paper.
2. In large bowl, combine oats, pecans, sunflower seeds, coconut flakes, pepitas, brown sugar, ginger and cinnamon. Stir to combine.
3. In small bowl, whisk egg white until foamy. Add olive oil and syrup and whisk to combine. Pour over dry ingredients and stir until combined and dry ingredients are evenly coated with liquid. (If granola looks a bit dry, add another drizzle of oil or syrup.)
4. Transfer to parchment-lined baking sheet. Pack into one even layer that fills the pan. Bake on middle rack until crisp and light brown, about 35 minutes, rotating pan halfway through baking. Allow to cool, then mix in dried cranberries and eat as desired.
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