Well, here I go again, promising to update this site more regularly and then waiting more than a week to add a new post. Sigh. Baby steps, right?
But you should be excited about today’s recipe because it’s easy, healthy and so, so good. It’s become my favorite granola recipe, and I try to bake a batch every few weeks. The recipe began as the “Quick Omega-3 Granola” I ripped from a Bon Appetit magazine a year or two ago, but over the years I’ve tweaked it here and there, and now I think it’s even better than the original.
I love granola sprinkled on yogurt or eaten right out of my hand, but my #1 favorite way to eat this granola is sprinkled on vanilla ice cream. I know, I know — that sort of defeats the purpose, right? Well, the way I see it, I’m just making dessert a little healthier. Because I’m eating dessert, healthy or not, so it might as well have a little fiber, right? Right.
I like to make a big batch and keep a small tin in the cupboard and the rest in a large Ziploc bag in the freezer, which prevents the nuts from going rancid and — horror of horrors — the granola from getting soggy. Every time I reach the bottom of the tin, I refill it with a little more from the freezer. Works like a charm.
Homemade granola also makes a great host/hostess gift when you’re tired of bringing wine or feel like bringing something a little different. It’s the kind of thing your hosts will tuck away for later, only to email you as soon as you get home to say they’ve already eaten half the bag. With granola this delicious, who could blame them?
My Favorite Granola
Adapted from Bon Appetit
3 tablespoons almond oil, divided
1/2 cup (packed) dark brown sugar
1/4 cup egg whites (about 2 large eggs)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coarse kosher salt
3 cups old-fashioned oats
1/2 cup flaxseed meal
1/2 cup whole almonds (unblanched)
1 cup dried apricots, quartered (you can use other dried fruit as well, such as chopped prunes, figs or dates)
1/4 cup honey
Preheat oven to 325°F. Brush heavy large rimmed baking sheet with 1 tablespoon almond oil (2 tablespoons if your sheet isn’t non-stick). Whisk the remaining 2 tablespoons oil with the sugar, egg whites, vanilla and salt in large bowl. Add oats and flaxseed meal and toss well.
Spread mixture evenly on prepared sheet. Bake 15 minutes. Using metal spatula, stir granola. Bake 10 minutes longer. Stir again. Sprinkle almonds and chopped apricots over the oat mixture; drizzle with honey. Bake until golden brown, about 5-10 minutes longer. Stir to loosen.
Transfer to clean baking sheet or parchment paper to cool completely. Once cool, store what granola you don’t plan on eating right away in the freezer.
Yield: ~5 cups