Smitten Kitchen Granola
Granola is so rad. I find it super intriguing when something essentially has the same ingredients but nearly always tastes different, depending on where you find it. Haven’t you noticed that about granola, that no two are alike? It’s like they’re snowflakes or something (idk I’m tired). If you’re ever looking for a good one and you also happen to live near the Pioneer Valley, one of my favorite granolas can be found at Hungry Ghost Bread in Northampton, MA. I recently became the proud owner of the Smitten Kitchen Cookbook (late, I know..) and it is BEAUTIFUL. The writer of Smitten Kitchen, (a wonderful food blog if there ever was one) Deb Perelman, is on of my idols. She took the humble food blog and made it into a real business. She clearly is also a genius, because I don’t know how it’s humanly possible for one lady to create so many unbelievable recipes. She must be a sorceress. A food-specific-sorceress. Anywho, I wanted to make a quick recipe the other afternoon, so thus came the granola. I took a little creative license and tweaked the recipe a bit, but the bones and muscles of this one are all Deb’s (let’s say I added the fat. Like, for the sake of the body metaphor. Cause this is granola, obviously there’s not that much real fat in it. Lol food jokes. Okay sry I’ll stop). Enjoy! Looking for another granola recipe, this time in bar form? Try my Everything-Inside-Your-Cabinet Granola Bars!
– 3 cups old-fashioned rolled oats
– 1 cup unsweetened shredded coconut
– 1 cup walnuts, roughly chopped
– 1/8 cup ground flaxseed
– 2 tbsp. olive oil
– 1/2 tsp. kosher salt
– 1/2 tsp. ground cinnamon
– 1/2-2/3 cup maple syrup
– 1 egg white
– 1 cup dried cranberries (or any other dried fruit)
– 1/2 cup dried cherries (or any other dried fruit)
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper. Combine all ingredients except for egg white and dried fruit. Toss to combine. Whisk the egg white until frothy and stir into the granola mixture, but don’t go crazy mixing it in completely- the pockets of egg white make that great granola-y cluster effect! Spread mixture onto baking sheet in a single layer. Bake 45-55 minutes, stopping halfway through to turn over sections of the granola, being careful not to break it up too much. When the granola is golden brown and dry to touch, transfer the pan to a cooling wrack. Once it’s completely cool, break up into any sized pieces your heart desires and add the dried fruit. (Keeps at room temperature in an airtight container for 2 weeks, longer in the freezer if you wanna make a bunch and save it for winter.) Note: if you can’t tell from the million pictures I took of this batch, I hadn’t figured out the egg white trick, so this granola is not clustery. But it was still delicious, so don’t fret if this happens to you!