I love granola. But not soft and chewy granola. I like a nice, semi-sweet, crunchy granola. And let me tell you, it’s kind of hard to find. I’ve searched high and low and still haven’t found a good boxed granola that I like. So, I decided to make my own. I’ve dabbled in granola making before. It would usually end up burnt and Chris would shove a fistful in his mouth, force a smile and say “This is really great!” He was lying, by the way.
I’d like everyone to know that I’ve now mastered the crunchy granola recipe, so no one should ever get stuck eating boxed, chewy granola again. It’s perfect over greek yogurt and fruit, or with milk, or right out of a plastic baggie on your way to work. Which is what I did this morning. I got it everywhere. On my lap, in my pockets, down my shirt. I’m not sure how I managed that.
Breakfast is my favorite meal of the day, hands down. When I was in college my best friend/roommate and I would go grocery shopping on our very small budget. We’d get through all the aisles and she’d say “Morgan, all you have is breakfast food” then I’d peek in the basket and there would be bagels, pop tarts, english muffins, eggs, yogurt, etc. Then I’d have to take half of my breakfast items back and buy something sensible. Like a box of macaroni and cheese or a case of ramen noodles. Hah! Those were the days.
- 3 cups old fashion oats
- ¼ cup brown sugar
- ¼ cup pure maple syrup
- 2 egg whites
- 1½ tsp cinnamon
- 1 tsp nutmeg
- ½ cup chopped almonds
- ½ cup chopped pecans
- ½ cup dried cranberries
- Preheat oven to 325 degrees
- In a bowl thoroughly mix together oats, sugar, syrup, egg whites, cinnamon and nutmeg.
- Evenly spread the oat mixture out on a baking sheet and bake for 10 minutes.
- Remove from oven, toss, then bake for 10 more minutes
- Remove from oven, add nuts and cranberries and bake for 8 more minutes (just to lightly toast the nut)
- Remove from oven, allow to cool to room temperature and serve with greek yogurt and fresh berries.