Granola is a phase of mine. I will make batch after batch of it. Substituting one nut for the next. New dried fruit each time. And then I just don’t make a new batch. For a long time. Yesterday, I felt the Granola calling. It was whispering with a nutty gravel: Make me. Make me. Make me and give me away. When food whispers, you’d better listen.
I had Smitten Kitchen’s new book in our library pile and remembered there was a granola recipe in the first half. I flipped and started cooking with what I had. Thankfully it was delicious. Try it out. And maybe in a few months, Granola will start whispering to you too.
Morning Maple Granola
adapted from Smitten Kitchen.
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
3 C. rolled oats
1 C. chopped pecans.
1 C. sweetened coconut
1/4 C. toasted wheat germ
2 T. olive oil
1/2 t. salt
1/2 C. maple syrup
1 egg white
1 C. dried cranberries
1 C. chocolate chips.
Mix everything except egg white, dried cranberries, and chips.
Whisk the egg white until frothy and then mix into the oat mixture.
Spread mixture into a single layer on baking sheet. Cook for 45-55 minutes. Halfway through toss granola and rotate pan.
Let cool on a cooling rack. Once cool, mix in the fruit and chocolate.