Olive Oil GranolaPosted: September 11, 2013
Early fall is such a nice time of year; the air feels crisp and clean, and everything has a touch of the “back-to-school fresh” to it. It’s at this time of year that I want to spend more time puttering about next to a warm oven, trying to find the coziest, most comforting recipes. But I’ll also be starting work on Monday, and I won’t have a ton of time. For that reason it’s good to have some easy-to-make foods that will also keep well. Enter: granola.
Granola is expensive to buy, cheap to make. And it’s dead easy, too–the only skills required are measuring, mixing and pouring. After some refining, this recipe is a really nice one: it has a delicious salty-sweet mix and lots of granola clusters, which are obviously the best bits.
Olive Oil Granola (adapted from The Smitten Kitchen Cookbook and The New York Times)
Granola-making is not an exact science. If you don’t have walnuts, use coarsely chopped almonds or hazelnuts instead. The same goes for the maple syrup; if, heaven forbid, you don’t have any on hand, use honey. The secret to getting the granola clusters is the egg white, so don’t skip it.
- 240g (3 cups) rolled oats
- 100g (1 cup) walnuts
- 50g (1 cup) unsweetened coconut flakes
- 25g (1/4 cup) ground flax seed
- 120mL (1/2 cup) maple syrup
- 120mL (1/4 cup) olive oil
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 egg white
- 200g (1 1/2 cups ) dried fruit. I used apricots and raisins.
Preheat your oven to 300°F (150°C). Mix all the ingredients except the dried fruit and egg white together in a large bowl. Then whisk the egg white a bit and add it to the granola. Mix until everything is coated, then spread the mixture onto a greased/parchment papered baking tray. Stick it in the oven for about 45 minutes, rotating the pan about 20 minutes in. I tried to stir it a bit too, but that broke up the clumps. Don’t do it!
When it looks golden, take the pan out of the oven and let it cool–completely. Then break it up into whatever size chunks you like, and stir in the fruit. Keep it in an airtight container, or freeze it for later.