Heart and Soul Granola
Why make your own granola when it is so readily available and in so many varieties? Because it’s a new year, maybe you’re going to a “new you” and in truth, store bought yuppified granola (Bare Naked etc)* is laden with oil, fat and a heavy hitter in the pocket book department.
Save a buck and your gut by whipping up a batch of your own with whatever you have laying around the house. The basic concept is this: you need something sweet and a little sticky, you need some egg whites to help bind the oats together and then you needed the goodies—fruits, nut, spices.
Here is a good base recipe to get you started:
Maple Granola with Cranberries and Walnuts
- ½ cup light brown sugar
- ½ cup real maple syrup
- 2 large egg whites
- 1 tablespoon cinnamon
- ½ teaspoon allspice
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 4 cups old fashioned oats.
- 1 cup walnut halves, chopped if desired
- 1 cup dried cranberries or cherries
Preheat the oven to 325 degrees positioning two racks in the center. Pam two sided baking sheets or line with parchment paper.
Heat sugar and syrup in a small heavy bottomed pot until sugar is dissolved. If the mixture sticks to the pot sides while you’re stirring, brush down with damp pastry brush. Set mixture aside to cool.
In a large bowl, whisk egg whites until frothy. Add spices and vanilla and whisk a bit more. In a slow stream, add the sugar mixture, whisking as you go. When this scrumptious sauce has taken on some body, add the oats and stir to coat. Next, toss in the walnuts and stir to combine. Place oats on prepped baking sheets and pop them in the oven.
Bake for 15 minutes then switch the cookie sheets, you want the granola to cook evenly. After another 10 minutes, stir to break up large lumps and add the dried fruit. Continue to cook for 15 more minutes. Depending on your oven and the size of the baking pans, the granola cook time will vary so keep your eye on it; you want it to be a golden brown color, but not any darker. It will tasted burned if you do.
* I’m not knocking these granolas entirely, they are delicious, no question about it.







