This is my new go-to granola recipe, from Deb Perelman's fantastic new cookbook. Unlike other granola recipes, this one has very little oil/fat, yet good clumps from the surprising addition of a beaten egg white. Delicious!
3 cups old-fashioned oats
1 cup unsweetened shredded or flaked coconut
1 cup walnuts or pecans or a mix of nuts, coarsely chopped
1/4 cup toasted wheat germ
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 cup maple syrup (I used a blend of maple and agave syrups)
1/2 teaspoon ground cinnamon
1 egg white
Optional: 1 1/2 cups dried cherries or other dried fruit, diced if large pieces
1. Preheat oven to 300 degrees. Combine all ingredients except the egg white and dried fruit in a large bowl, tossing to coat evenly.
2. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout.
3. Spread it in a single layer on a parchment-lined baking sheet. Bake for 45-55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully.
4. When it is evenly browned and feels dry to the touch, take pan out of the oven. Cool completely, then break up granola into whatever size clusters you like. Sprinkle in dried fruit, if using.
Deb's note: Granola keeps at room temperature in an airtight container for 2 weeks.
3 cups old-fashioned oats
1 cup unsweetened shredded or flaked coconut
1 cup walnuts or pecans or a mix of nuts, coarsely chopped
1/4 cup toasted wheat germ
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 cup maple syrup (I used a blend of maple and agave syrups)
1/2 teaspoon ground cinnamon
1 egg white
Optional: 1 1/2 cups dried cherries or other dried fruit, diced if large pieces
1. Preheat oven to 300 degrees. Combine all ingredients except the egg white and dried fruit in a large bowl, tossing to coat evenly.
2. Whisk the egg white in a small bowl until frothy. Stir into the granola mixture, distributing it throughout.
3. Spread it in a single layer on a parchment-lined baking sheet. Bake for 45-55 minutes. About halfway through the baking time, use a large spatula to turn over sections of the granola carefully.
4. When it is evenly browned and feels dry to the touch, take pan out of the oven. Cool completely, then break up granola into whatever size clusters you like. Sprinkle in dried fruit, if using.
Deb's note: Granola keeps at room temperature in an airtight container for 2 weeks.
