For about a year in Boston, I ate the exact same thing for breakfast every day. Grandma’s granola, a touch of greek yogurt, and fresh strawberries. It was easy, nutritious, and scrumptious. And then one day, I woke up and was tired of it.
I retried some old standbys, but found that frosted mini-wheats were suddenly too sweet and oatmeal squares too bland. And so, this week, I went back to granola. But I still wanted to try something new.
Luckily I bought Deb Perelman‘s cookbook back at the end of November, when I attended her book tour and even (gasp!) asked her a question. It was awesome. So far, every recipe I’ve tried has been a hit. And now I can thank her for adding another granola recipe to my rotation. It feels good to have a rotation. :)
I switched out the walnuts for almonds and stirred the granola to break it up more (her original recipe called for ginormous clusters), but otherwise not much was changed. The maple syrup– all the way from Canada!– adds a hint of sweetness balanced out by kosher salt. It’s the perfect start to my morning.
- 3 cups uncooked oats
- 1 cup unsweetened shredded coconut
- 1 cup sliced almonds
- 1/4 cup wheat germ
- 2 Tbs. grapeseed or olive oil
- 1/2 tsp. kosher flake salt
- 1/2 cup maple syrup
- 1/4 tsp. cinnamon
- 1 egg white
- 1 cup dried cherries
Preheat oven to 300° F. In a large bowl, stir together everything but the egg white and dried cherries. Whip the egg white in a small bowl until foamy. Stir egg white into the oat mixture. Evenly spread granola onto a foil-lined baking sheet and bake for 45 minutes, stirring halfway through. The granola is done when it’s lightly browned and dry to the touch.
Stir in cherries and let cool completely. Store in an airtight container at room temperature for up to two weeks.
Makes about 7 cups.
Nutrition facts (per 1/2 cup): 210 calories, 8.7 g fat, 29.9 g carbs, 3.8 g fiber, 4.7 g protein.
Source: Slightly adapted from The Smitten Kitchen Cookbook.