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Granola FOREVER

Posted Jul 21 2013 6:41pm

One thing I’ve learned the pass month:

You can NEVER have to much granola in your home.

Granola is such a simple food, but it’s packed with a lot of calories from whole grains, nuts, and natural sweeteners. Which is why it’s a perfect breakfast food, especially paired with yogurt or milk and fruit. I exercise in the morning and love to eat borderline enormous amounts of food at breakfast. Didn’t someone say, “eat breakfast like a king…”? I swear starting my day with homemade granola makes it better. Yes, I’m a little obsessed right now.  

  My idea of the perfect granola is slightly crunchy with variable textures and big clusters.  In my last post, I referenced this  seriouseats  article which suggested adding egg whites to deliver those big luscious clusters. I’m never making granola without egg whites again!

My boyfriend requested peanut butter granola for my next batch and I couldn’t find any recipes that appealed to me.  So, I tweaked the recipe from my previous post to a peanut butter variation.  The original recipe is so simple that the proportions can be used to make other variations. I wonder what I’ll think of next?

Peanut Butter Granola:

3 c thick rolled oats

1c dry roasted peanuts, roughly chopped

1/2 c wheat germ

1tsp salt

1/4 tsp cinnamon

1/2 c creamy peanut butter

2 tbl olive oil 

1 large egg white

1) Preheat oven to 325F. Combine all ingredients except for the egg white in a large bowl and mix very well (the peanut butter will be stingy). Whisk the egg white in a small bowl until frothy. Stir egg white into the granola mixture ensuring distribution throughout. Spread a single layer on a parchment lined baking sheet.

2.) Bake for 15 minutes. Then, using a large spatula, turn over sections of the granola carefully. Try not to break the clusters apart.  If they aren’t laying evenly in a thin layer after flipping, that’s okay. You don’t want to smash it down.  Continue baking for another 5 minutes. Once again, turn over sections of granola carefully. You might have to move the sections around-  the chunks on the outside of the sheet will probably be baking faster than the granola in the middle so do you best to rotate some of the chunks to ensure even baking.  Continue baking for 5 more minutes. 

   *The timing will undoubtedly vary between ovens so just take a peak every so often and make sure it isn’t roasting to a crisp. No one wants burnt granola! 

3.  Allow the granola to completely cool before moving to an air-tight container.

 

A beautiful small cluster. The peanuts become honey roasted and a little salty.

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Do you have a favorite breakfast meal? Does it vary by season? (I’m all about oatmeal and hot grape nuts in the fall/winter). What kind of granola should I make next?


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