Typically, granola is a staple on our weekly grocery list. Chris loves it in the morning with yogurt and fresh berries, where I graze on it all day at the office. This Sunday, I decided to take the homemade route instead. The recipe is easy to customize, so you can swap or add whatever you’d like. No matter what, you’ll end up with delicious clusters of granola that will make breakfast that much easier!
Granola (6 cups)-
3 cups old-fashioned rolled oates
1 cup almond slivers (or any other nuts you’d like)
1 cup dried, shredded, unsweetened coconut
1/2 cup pumpkin seeds
1/2 cup lightly packed brown sugar
1 tsp salt
1/4 tsp ground cinnamon
1/2 cup walnut or olive oil
1/2 cup honey or maple syrup
3/4 tsp high-quality vanilla extract
2 egg whites
3/4 cups dried fruits, if that’s your thing
Parfait (makes 2)-
1 cup greek yogurt
1/2 cup berry jam
Handful of fresh berries
- Preheat oven to 300° F.
- In a large bowl, mix oats, nuts, coconuts, seeds, brown sugar, salt, and cinnamon.
- In a smaller bowl, whisk together the oil, honey or maple syrup, and vanilla. Pour into the dry mixture and stir. Add egg whites and combine thoroughly.
- Pour the mixture out onto a sheet pan and bake for 45-50 minutes, until it is golden brown and toasty. After 20 minutes in the oven, stir to move the crispy outer edges to the center and move the pieces from the center to the edge of the pan.
- Remove the pan from the oven and add the dried fruits, if you’re using them. Let the granola cool completely. It will harden during the cooling process and will keep in an airtight container for up two weeks.
- Pour 1/4 cup jam into a each pint mason jar followed by 1/2 cup yogurt, 1/2 cup granola, berries, and a drizzle of honey.