I have a new job title. Stay at home mom. I am cool with it for the moment. Not only am I getting the opportunity to spend lots more time with my little one, but I get to try out things I wasn’t able to do before… assuming O takes her nap. One thing I have been especially excited about is making granola. I had it in my head it was going to be really difficult and time-consuming, probably because a relatively small amount of homemade granola is ridiculously expensive. Well I have come to find that it is neither! Using this post on Apartment Therapy as my starting point (it holds the secret to getting granola clusters) I use this recipe from the NY Times for the granola base and add a bag of my favorite Trader Joe’s fruit and nut mix. That is it. If I feel like adding a few more goodies, I do, if I get tired of one mix, I get another. The result is so satisfying I have started eating yogurt and granola at least once a day.
- 3 cups old-fashioned rolled oats
- 1 bag Trader Joe’s fruit and nut mix
- 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 cardamom
- 2 egg whites
1. Preheat oven to 300 degrees. In a large bowl, combine all ingredients except for the egg whites mixing well.
2. Whisk egg whites in a small cup until they are frothy and foamy.
3. Stir the egg whites into the granola. Spread the granola out in an even layer on a baking sheet with a silpat mat or parchment, and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
4. Take the granola out of the oven and let it cool overnight, uncovered.
5. When the granola is completely cool, break up into clumpy chunks, and transfer to an airtight container for storage.