December 27, 2020
I have no control when it comes to homemade granola. I mean, every time I make it I have to talk to myself as I stir the oats and nuts together.
“Why are you making this”, I ask myself.
“You know you are just going to eat it all”.
“No, not this time. This time you will have control,“ I answer myself.
The self talk is deafening. But maybe this time I will share some with my family. Maybe.
The granola I make is granola I want to eat for breakfast, lunch and dinner. I want it plain. I want it in milk. I just want it.
So today I had a hankering for my granola, and I had the little chat with myself. It’s in the oven right now, baking away, getting crisp and golden brown.
Did I mention that this granola is not too sweet?
Or that is hardly has any added fat?
Or that it’s coated with egg whites?!?!?!?
That Deb Perelman from Smitten Kitchen knew what she was doing when she created the proportions of sweet to nutty to oaty. I changed the recipe a bit of course, but it still is reminiscent of Deb’s thoughtful approach to food.
Also, if you want to change it up a bit. Go ahead. Use walnuts instead of pecans, Skip the almonds and use sunflower seeds in their place. (You can even use flax meal instead of wheat germ . . . but watch out! Flax meal can be strong) As long as you keep the proportions the same, you should be ok.
So, am I going to eat it all myself this time? Probably. I’m not very good at sharing my granola.
Granola to Share: Maybe
Adapted from Deb Perelman’s Smitten Kitchen
3 cups (240grams) old-fashioned rolled oats
1 cup (50 grams) unsweetened shredded or flaked coconut
1 cup (100 grams) pecans, coarsely chopped
1 cup (100 grams) slivered almonds
1/4 (25 grams) toasted wheat germ
3 tablespoons (45 ml) ) olive oil
1 teaspoon coarse salt
2/3 cup maple syrup
1/2 teaspoon ground cinnamon
3 large egg whites
1 1/2 cups (215 grams) dried cherries, or another dried fruit
Preheat your oven to 300ºF
Prepare a parchment lined baking sheet.
Put the oven rack in the bottom third of the oven.
Combine all ingredients, except the egg white and dried fruit, in a large mixing bowl. Stir to coat evenly.
Whisk the egg whites by hand until frothy, about 2 minutes. Stir them into the granola mixture, distributing them throughout. Spread the granola in a single layer on the baking sheet. Bake for 25 minutes and then take out of the oven to turn over and mix sections of the granola. Bake for another 25 minutes, again turning over and mixing sections of granola. Bake for a final 25 minutes. It should be browned and dry to the touch. Total baking time 75 minutes.
Cool completely and it will be very crunchy. Once it is cool break up granola into clusters and sprinkle in the dried fruit.