Granola Eater

I love granola. I love all types of granola, even boring granola – yes there are a lot of boring granolas out there and they usually cost an arm and a leg. Granola can elevate almost any breakfast item (oatmeal topping, muffin crust, as cereal) but my favorite is a yogurt parfait. If you’re a new reader, welcome to my granola obsession! I ran across a recipe in Bon Appetit that used an egg white in the mix, and no flour. This means to all of you gluten-ites, you’re free to eat this (as long as you get oats processed in a facility containing no gluten) and it contains a few less calories. It also has a lot more crunch than the recipes with flour. My mother in law’s recipe is still one of my favorites for a chewy granola. It really depends on my mood when I’m making granola if it will be chewy or crunchy. Lately, I’ve been on a crunchy kick.

This crunchy granola had cranberries, pepitas (green pumpkin seeds), flaked unsweetened coconut, walnuts, and pecans. It’s my favorite combination and I always have these ingredients on hand. Michael would be just as happy without the cranberries, bit I like the texture they add. Experiment until you find your favorite combination. You might be amazed at how satisfied you feel after breakfast.


Crunchy Granola
(altered slightly from Bon Appetit February 2013)

1 egg white
3 C old fashioned oats
1 C nuts
1 C unsweetened coconut flakes
1/2 C honey (or agave)
1/4 C olive oil (or coconut oil)
2 T brown sugar
1 1/2 tsp kosher salt
1/2 tsp cinnamon
1 C dried cranberries (add later)

Preheat the oven to 300˚F. Line a rimmed baking sheet with a silpat or parchment. In a large bowl combine all ingredients except cranberries until evenly coated. Spread onto the pan and bake for 35-40 minutes. Stir every 15 minutes to cook evenly. It will be done when the oats are golden brown. Let it cool on the baking sheet and store in an airtight container.

Other Granola recipes you might enjoy:
Maple Pecan Granola
Almond Spiced Granola
Chewy Granola


Almond Spiced Granola

You know how much I like granola right? I like chewy granola and crunchy granola, and I like trying new recipes. I recently adapted a recipe from Whole Foods and though I may have cooked it two minutes longer than I should (I blame allergies for lack of smell) I’ve enjoyed it. It’s versatile because it is sweet and crunchy and no flavor is too overpowering.

If you are like me and feel ravenous before dinner, you can eat it by the handfull while rummaging through your kitchen for something to cook. You could also sprinkle it on muffins before baking, make a delicious yogurt parfait with seasonal fruits and agave nectar (or honey), use it as a topping for ice cream, make trail mix, or scoop it from a bowl filled to the brim with milk.

I like to eat yogurt wearing a toga, but you can wear whatever you like. Any way you eat it, I’m sure you will like it. Feel free to make it something you really love.

Almond Spiced Granola
adapted from Whole Foods

3 C old fashioned oats
3 T whole wheat flour
1 C slivered almonds
1 C pecan pieces
1/4 tsp kosher salt
2 tsp ground nutmeg
1/2 tsp pumpkin pie spice (or equal amounts of cinnamon, nutmeg and ginger)
1 tsp almond extract (or substitute vanilla)
1/2 C honey
1/3 C canola oil

Preheat the oven to 275˚F and line a large rimmed baking sheet with a silpat. Mix the dry ingredients and nuts in a large bowl. In a measuring cup add oil, honey and vanilla and stir. Add the honey mix into the oats and stir to coat evenly.

Bake for 30-40 minutes stirring occasionally to break up the larger pieces. Remove from oven when it’s light brown and fragrant. Cool on the baking sheet for 1 hour or until completely cool (it will crisp up if it seems too wet after baking). Store in an airtight container.

Maple Pecan Granola

I need to get in the habit of making this granola more often. I did really well for a while and we had home made granola for our yogurt and snacking pleasure… then I fell off the wagon. Time, time, time! Today I found some time to make granola and I used the fabulous recipe courtesy of my mother-in-law, and changed it slightly to reflect the title.

Previously, I made granola with pistachios, coconut, and almonds but needed a change this time. We like the pecan granola from Trader Joe’s except that it is too sweet – so I created my own pecan granola. The recipe is a great base for whatever you might want to add. I substituted maple syrup for honey this time, used half wheat germ and half soy flour (the amounts I had on hand), and added pecans, dried cranberries, and currants. It turned out well, crunchy on the outside and a little chewy on the inside with a nice burst of dried fruit.
I should just schedule the next batch now…
Maple Pecan Granola
4 C rolled oats
2 C wheat flour
1 C soy flour or wheat germ
1 C all purpose flour
1 tsp salt

1/2 C canola oil
1 C maple syrup
1 C water

1 C chopped pecans

–after baking add–
3/4 C dried cranberries
1/4 C currants

Stir together dry ingredients. Add in liquids and mix well. Add nuts and spread onto two large rimmed sheet pans. Bake for 1 1/2 – 2 hours in a 250* oven stirring every 20 minutes. Since this granola is chunkier than the kind you get in the store I often break up the clumps while stirring to give a variety of sizes in the end. After it is finished baking add in your dried fruits and store in an airtight container. Recipe yields about 1 full gallon size ziplock bag (about 9-10 C).

Granola ‘N’ Things

My Mother in law, Dana, sent me this recipe about a year ago and this is only the second time I have made it. My husband grew up eating this chewy granola and I was interested in finding a good/healthy granola recipe without adding lots of sugar.

I started eating granola almost daily with my breakfast of yogurt and fruit and it started bugging me – the amount of sugar in granola you buy at the grocery store. Michael suggested his mom’s recipe and it turned out lovely. The first time I made it I didn’t have enough honey on hand and had to use half brown sugar half honey which resulted in a more crumbly separated granola – unlike the somewhat chewy granola the recipe is supposed yield. This time, I think it all turned out well. I made a full batch instead of a half batch and used the full 1C honey required. It makes tons (which is great because it keeps well) and saves us money not having to use the store bought kind.

The recipe is great because it only provides the base granola so you can add whatever makes you happy. I decided to add Pistachios, Almonds, and little shredded Coconut. Other things you can add are Brewers Yeast, seeds, dried fruit etc. I plan to make this more often when we need granola – I just have to make time!

Here is the recipe if you want to try it. I hope you enjoy it as much as I do. Thanks Dana!

Granola ‘N’ Things
Dana Townsend

4 C whole oats
2C wheat flour
1C all purpose flour
1C soy flour or wheat germ (I use wheat germ)
1 tsp salt

1/2 C oil
1C honey
1/2 C applesauce or 1C water

Stir dry ingredients. Add in wet ingredients and stir until well incorporated. Stir in fruit/nuts. Spread onto two large sheet pans. Bake at 250* for 1 1/2 hours stirring every 20-30 minutes. Cool on pans and store in an airtight container.

Things to add:
seeds, nuts, dried fruit, 1T brewers yeast or nutritional yeast, coconut (sweetened or not) Add as much or as little as you want – it is about consistency, not exact measurements.