olive oil granola

olive oil granola

I first had a taste of this granola while living in DC with two wonderful friends. I love how the granola is light and doesn’t leave a ‘heavy’, dry taste in your mouth after you are done munching on it. It’s also nice that you can control the amount of sugar and substitute the ingredients easily. The HTB loved it and had a blast creating his own spice and fruit combination. Pictured above is a cinnamon, nutmeg and ginger granola with cranberries, cherries, walnuts and pecans.

Olive Oil Granola with Walnuts, Pecans, Cranberries, and Cherries

(adapted from New York Times Recipe)

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1/2 cups walnuts, coarsely chopped
  • 1 cup pecans, coarsely chopped
  • 1/4 cup dried cherries, unsweetened
  • 1/2 cup dried cranberries
  • 3/4 cup pure maple syrup
  • 1/2 cup extra virgin olive oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 egg white, beat till frothy

Method:

1. Preheat oven to 300°F. In a large bowl, combine all ingredients. Spread mixture on a rimmed baking sheet, lined with parchment paper, in an even layer and bake for 45 minutes, stirring every 10-15 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl tossing to combine. Serve with yogurt/milk, if desired.

Yield: About 9 cups.

*You can also add the fruit and/or chocolate chips in later, after toasting the granola.

_________________________________

UPDATED: This is the granola recipe the hubs and I used to make granola for Christmas gifts in 2014. I like that it isn’t too sweet and has just the right amount of spice and nuts. If your granola is taking too long to toast in the oven, consider increasing the oven temperature. I baked my granola at 325°F instead of 300°F for 45 minutes, stirring every 15 minutes to ensure even toasting.

Christmas 2014 Granola Recipe

(adapted from the New York Times Recipe above)

Yields about 600g of granola.

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 3/4 cups walnuts, coarsely chopped
  • 3/4 cup pecans, coarsely chopped
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/2 cup pure maple syrup
  • 1/2 cup extra virgin olive oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 egg white, beat till frothy

Method:

1. Preheat oven to 325°F. In a large bowl, combine all ingredients. Spread mixture on a rimmed baking sheet lined with parchment paper in an even layer and bake for 45 minutes, stirring every 15 minutes, until golden brown and well toasted.

2. Transfer granola to a large bowl tossing to combine. Serve with yogurt/milk, if desired.

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