Best granola recipe yet. This is super addictive. This is my own take on the olive oil granola recipe from the NY Times that's been circulating on the food blogs. I didn't have all the ingredients for that one, so I kind of improvised. I think my flavor combinations are probably better, though. YOU HEARD ME NEW YORK TIMES. Okay.
Ingredients- 3c rolled oats
- 1c quick oats
- 1/4c wheat germ
- 1tsp salt
- ~1/2c packed brown sugar, plus or minus (see thoughts section)
- ~1/4c chocolate chips
- 1/2c olive oil
- .75tsp cinnamon, maybe more
- .5tsp cardamom
- 1 egg white, whipped until foamy
Preheat oven to 300 degrees. Mix together all the dry ingredients until well mixed. Add the olive oil and stir around until coated, then whip the egg white and stir that in until well mixed. Spread the granola over a 9x13 pan with steep sides (like a brownie pan). I had a layer of waxed paper on the bottom of my pan. Bake for 20 minutes at 300, stir lightly, turning over the top layer, and then bake for another 25 minutes. Take the granola out of the oven and let it cool overnight. Don't touch it! This is how you get the clusters. The next morning, you can (carefully) break it apart and put it in the fridge.
Thoughts: This is REALLY good. Olive oil + chocolate = awesome. Trust me on this. But what's more, it's hard to eat more than like 1/3c at a go. For some reason this is really unusually filling. Here are some things I might do differently next time:
- Salt: wheat germ is just naturally a little salty and olive oil is a little savory. This granola turned out a little on the salty side. Which was OK, but it meant I had to add a little more sugar to compensate. Next time, maybe 1/2 the added salt. Or no added salt.
- Egg Whites: while I got SOME of the granola clusters I was looking for, the effect wasn't quite as pronounced as I'd have liked. In the future, I'll use more than one egg white.
Disaster Index: 1/10
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