Hello there! Hope you all had an awesome holiday season. I wish I could say ours was rockin’, but it seems like we’ve been battling one sickness after another.
I was going to make Nutella Stuffed Cookies for ya’ll, but after the indulgence pigging out from the holidays, I just couldn’t bring myself to do it.
So I went a little healthier route and made granola instead.
For Christmas I received the lovely Smitten Kitchen Cookbook, from which I got this granola. I think I’m going to really enjoy cooking my way through that book.
This granola is bonkers good. The flavors are simply wonderful and it bakes up nice and crunchy. Plus, it super-customizable — always a good thing in my book. You can change up the type of nuts or fruit for a totally different result.
And now for a bit of a baby/pregnancy update. I’m at 34.5 weeks (the above photo was taken at 33 weeks), or 5.5 weeks from my due date! It kinda scares and excites me to think that we’ll be responsible for the life of a tiny, helpless baby in a little over a month.
For now I’m doing my best to eat right to keep this life inside of me healthy. Onward to this new adventure!
You can read more about my pregnancy on my personal blog.
- I think the use of egg white to help bind the granola is brilliant. It didn’t make the granola as “clumpy” as the recipe suggested it would, but it was still quite crunchy.
- The fruit made the granola get a tad softer. Next time I might leave it out altogether. After all I’m not a huge fan of fruit in my granola.
- Coarse sea salt makes this granola really lovely. Every once in a while you get a bite with a little salt crystal. Delightful!
- The original recipe called for olive oil, but I used butter since olive oil can break down with baking. You could also use coconut oil if you prefer.
- 3 cups old-fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup pecans or nuts of choice
- 1/4 flax seeds
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon coarse sea salt
- 3 tablespoons butter, melted
- 1/2 cup pure maple syrup
- 1 large egg white
- 1 1/2 cups dried fruit of choice (I used figs and apricots), optional
1) Preheat your oven to 300° F (150° C). Line a rimmed baking sheet with parchment paper.
2) In a large bowl, mix together the oats, coconut, nuts, flax seeds, cinnamon and salt. In a small saucepan, melt the butter. Mix in the maple syrup.
3) Pour the butter/maple syrup mixture over the dry ingredients and toss to coat well. In a small bowl, whisk the egg white until frothy. Add to the dry ingredients and toss.
4) Spread the granola out onto the prepared baking sheet. Bake in preheated oven for 45-55 minutes, until the granola is nicely toasted, golden, and feels dry, rotating the pan halfway through baking.
5) Remove from oven and let cool completely in the pan on a cooling rack. When completely cool, break up the granola and stir in the fruit. Store in an airtight container for up to 2 weeks. You can also store in the refrigerator of freezer for longer periods of time.