Homemade Granola Sundae

I love granola.  We're talking about an I could eat it for breakfast, lunch, dinner and snack on it all day kind of love.  I'm pretty sure it has something to do with my adoration of junky breakfast cereal.  I know it's terrible and packed full of unhealthy, over processed ingredients, but if it's in front of me, I can't help myself!  Cereal is my ultimate comfort food.  Instead of moping around feeling all deprived, I've discovered granola is cereal's healthy big brother.  And homemade granola is the bomb as far as nutrition goes.  I get to choose what goodies go in and can control the amount of sugar.  My homemade granola wins over my husband's sugar coated mini wheat's any day!  That's huge progress for me.

I cooked up a new batch yesterday and wanted to share the recipe.  This is shell of a a very forgiving recipe.  It's different every time I make it depending on how stocked my bulk items are so feel free to mix, match and make your own magic.  I like to call it a granola sundae!  It's takes about an hour in the oven and waiting for it is honestly the hardest part.  I may have burned my mouth trying to eat it right off the pan because I was so impatient.   

Homemade Granola Sundae

Homemade Granola Sundae

Ingredients

• 3 cups old-fashioned rolled oats
• 1 cup of unsweetened shredded coconut
• 1 cup of nuts of your choice (I used almonds, pistachios, cashews and Brazil nuts)
• 1/4 cup toasted wheat germ
• 1 tablespoon ground chia seeds
• 2 tablespoons olive oil (sometimes I like to use coconut oil)
• 1/2 teaspoon sea salt
• 1/2 cup of natural maple syrup 
• 1/4 teaspoon ground cinnamon
• 1 large egg white
• 1 1/2 cups dried fruit(s) of your choice 

Directions

1. Preheat your oven to 300 degrees.
2. Prep a baking sheet with parchment paper.   
3. Combine all ingredients except the egg white and dried fruit in a large bowl, mixing well.
4. Whisk the egg white in a small bowl until frothy, then stir evenly into the granola mixture.
5. Spread and flatten the granola across the baking sheet and place in the oven for 25 minutes.
6. After 25 min, use a spatula to carefully flip over large sections, trying to keep large chunks of it together.  Place back into the oven for an additional 25 min. Oven times vary
7. Remove when you see the granola is evenly browned and feels dry to the touch. Transfer onto a cooling rack (or in my case, my counter-top)  to cool.  Don't be tempted to eat it yet!  It's really hot! 
8. Once it's cool, break it up and mix in your dried fruit(s).

*This recipe is adapted from one of my favorites, The Smitten Kitchen Cookbook.  The author, Deb Perelman is my small kitchen cooking hero.  http://smittenkitchen.com/


I'd love to hear what your favorite granola additions are!  Leave them in the comment love below.  And check out the Motivated Nutrition webpage for more recipes and inspiration! 


In crunchy granola health,

Joanie

www.motivatednutrition.net
joanie@motivatednutrition.net