| Granola |
Author: Nicole
Ingredients
- 3 cups old-fashioned oats
- 1-1/2 cups chopped almonds
- 1-1/2 cups unsweetened coconut flakes or shavings
- 2 tablespoons (packed) light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoons ground cinnamon
- 1 large egg white, beaten
- ½ cup agave syrup
- ¼ cup olive oil
- 1-1/2 cups dried cherries or cranberries
Instructions
- Preheat oven to 300°F.
- Combine old-fashioned oats, chopped nuts, coconut flakes or shavings, light brown sugar, kosher salt and cinnamon in a large bowl; toss to combine.
- Add egg white, agave syrup and olive oil; toss to combine.
- Spread out on a single layer on a rimmed baking sheet lined with parchment paper. You may need two baking sheets.
- Bake granola, stirring every 10 minutes, until golden brown and dry, 40-45 minutes. Let cool on baking sheet (it will crisp as it cools).
- Transfer to an airtight storage container or bag; mix in dried cherries or cranberries.
Notes
* Nuts: substitute chopped pistachios, pecans or walnuts for chopped almonds or use sliced almonds
* Syrup: substitute maple syrup or honey for agave syrup
* Dried Fruit: If the cherries (or other fruit) are large, cut them in half; by adding them after cooking you avoid burning them
* Other additions: sesame seeds (before baking) or mini-chocolate chips (after baking)
* Breakfast Salad: Prepare Yogurt-Honey Dressing: Whisk 6 ounces plain fat-free Greek yogurt, 1-1/2 tablespoons honey and 2 tablespoons fresh lemon juice in a small bowl. Toss 5 ounces of fresh spinach and ¾ cup of granola with dressing (may not need all of it) for a breakfast salad
* Syrup: substitute maple syrup or honey for agave syrup
* Dried Fruit: If the cherries (or other fruit) are large, cut them in half; by adding them after cooking you avoid burning them
* Other additions: sesame seeds (before baking) or mini-chocolate chips (after baking)
* Breakfast Salad: Prepare Yogurt-Honey Dressing: Whisk 6 ounces plain fat-free Greek yogurt, 1-1/2 tablespoons honey and 2 tablespoons fresh lemon juice in a small bowl. Toss 5 ounces of fresh spinach and ¾ cup of granola with dressing (may not need all of it) for a breakfast salad
Recipe by Riegl Palate at https://www.rieglpalate.com/granola/