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I was out at my dad’s house last weekend. Every so often I get treated to pancakes while I’m there, but most of the time breakfast at Dad’s involves juice, coffee, fruit, yogurt and granola. Not a bad start to the day.

One of the things I find interesting though, is that Dad and my step-mom each have their own granola. Dad likes the granola that comes in large pieces that have been broken from a large sheet of granola, almost like large granola bars, while my step-mom tends to eat granola that is closer to cereal in that it consists of smaller clusters. I generally eat whatever is out in front of me. Sometimes I make eggs.

So this past weekend I was out there and my step-mom mentioned that she wanted to try making her own granola rather than buying it pre-made from the store. She was going to come up with a recipe and asked if I would come up with a granola recipe as well. Absolutely. I love it when I have a specific food task.

So here it is, Cranberry Granola with Flax and Chia Seeds.

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Ingredients:

3 C Oats (regular, not quick cooking)
1 C coarsely ground Pecans
6 Tbsp ground Flax Seeds
1/4 C Chia Seeds
1 tsp Salt
1/2 tsp ground Cinnamon
1/4 tsp ground Cardamom
1/4 tsp freshly ground Nutmeg
1/4  Maple Syrup
1/4 C Brown Sugar
2 Tbsp Honey
1/4 C Coconut Oil, melted
1 C dried Cranberries
1 Egg White

 

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Preheat the oven to 300ºF and line a jelly roll pan or small, edged cookie pan with parchment paper.

Combine the oats, pecans, flax seeds, chia seeds, cinnamon, cardamom, nutmeg and salt in a large bowl and mix until all the dry ingredients are evenly distributed.

 

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In a separate bowl or measuring cup, whisk together the maple syrup, brown sugar and honey. Pour the sweeteners and the coconut oil into the dry ingredients and stir until all the dry ingredients have been coated.

Stir in the dried cranberries.

 

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Whisk the egg white until it is light and foamy, then mix it into the rest of the ingredients.

 

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Spread the granola mixture out in the jelly roll pan, patting it down to for one even layer. Bake in the 300ºF oven for 60 to 75 minutes, checking to make sure that the granola toasts, but doesn’t burn as you get close to the end.

 

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Let the pan sit out for several hours or overnight to cool completely and let the granola set up. Then break into pieces and store in an airtight container until ready to eat.

 

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Cranberry Granola with Flax and Chia
 
Prep time

Cook time

Total time

 

Recipe By:

Ingredients
  • 3 C Oats (regular, not quick cooking)
  • 1 C coarsely ground Pecans
  • 6 Tbsp ground Flax Seeds
  • ¼ C Chia Seeds
  • 1 tsp Salt
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Cardamom
  • ¼ tsp freshly ground Nutmeg
  • ¼ Maple Syrup
  • ¼ C Brown Sugar
  • 2 Tbsp Honey
  • ¼ C Coconut Oil, melted
  • 1 C dried Cranberries
  • 1 Egg White

Instructions
  1. Preheat the oven to 300ºF and line a jelly roll pan or small, edged cookie pan with parchment paper.
  2. Combine the oats, pecans, flax seeds, chia seeds, cinnamon, cardamom, nutmeg and salt in a large bowl and mix until all the dry ingredients are evenly distributed.
  3. In a separate bowl or measuring cup, whisk together the maple syrup, brown sugar and honey. Pour the sweeteners and the coconut oil into the dry ingredients and stir until all the dry ingredients have been coated.
  4. Stir in the dried cranberries.
  5. Whisk the egg white until it is light and foamy, then mix it into the rest of the ingredients.
  6. Spread the granola mixture out in the jelly roll pan, patting it down to for one even layer. Bake in the 300ºF oven for 60 to 75 minutes, checking to make sure that the granola toasts, but doesn’t burn as you get close to the end.
  7. Let the pan sit out for several hours or overnight to cool completely and let the granola set up. The break into pieces and store in an airtight container.

 

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