Tuesday, January 4

Cranberry Spice Granola

I have been making homemade granola for awhile now and I think I have found the trick to getting those crunchy, yummy, large bits of granola.  Of course if you add lots of sugar, it will definitely be more sticky and yummy--but if you are wanting to watch your sugar intake, and be a little more sugar conscious, this might be the trick for you too!

I was ironing the other day and I had on the Food Network for noise (does anyone else do that?) and Sunny Anderson was making this granola.  This was the first time I ever heard of adding egg whites to granola.  Interesting, huh?  And it adds a little bit of extra protein too!  I took the idea and ran with it and this is what I came up with.

Ours was gone in three days...other recipes I have tried would last at least a week, if not longer.  Even the Peanut loved it.






















Cranberry Spice Granola

1/4 cup maple syrup (the real stuff)
1/4 cup coconut oil
1/4 cup sugar (I used Rapadura) 
1 teaspoon ground cinnamon
1 tsp vanilla
4 1/2 cups rolled oats
1/4 cup chopped pecans (I would have used more, but that was all I had on hand)
1/2 cup slivered almonds
1/2 cup sunflower seeds
2 egg whites
1/2 cup dried cranberries

Beat egg whites until nice and foamy, set aside.

In a separate bowl, mix oats, pecans, slivered almonds, and sunflower seeds.  Set aside.

Mix the maple syrup, coconut oil and sugar in a saucepan.  Heat until sugar is dissolved and it starts to bubble.  Remove from heat and add in cinnamon and vanilla, mix well to combine.   Pour over the oat mixture and stir well to coat the dry ingredients evenly.  Add in the egg whites and stir well.  Spread out in a thin layer on a rimmed baking sheet that is either greased, lined with parchment paper or a baking mat (like Silpat).  Bake at 325 degrees for ten minutes.  Turn granola once and bake for an additional 10 minutes.  Let cool completely and mix in dried cranberries.  Store in an airtight container.


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday

Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap

Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap




8 comments:

Miriam said...

I love that you put coconut oil in your granola. This is a great recipe! Miriam@Meatless Meals For Meat Eaters

girlichef said...

Guess What? I have EVERYTHING on hand to make this...and I'm totally gonna do it. Today! I looove homemade granola...way too much. I'll probably eat it all up immediately. But I'm okay with that. Sounds amazing Jackie :D Thanks for sharing it w/ the hearth and soul hop this week!

Jenny said...

I just made homemade granola for the first time yesterday and I am hooked. So delicious. Can't wait to try this one.

ceodraiocht said...

This looks delightful! It’s new- the Decidedly Healthy or Horridly Decadent Saturday Picture Linky – we’re leaving it up for the first week to get it rolling.

http://ceodraiocht.wordpress.com/decidedly-healthy-or-horridly-decadent-blog-hop.

Older posts that fit the theme are also a-ok.
Thanks!!
Maggie

Gail @ Faithfulness Farm said...

Great looking granola recipe. I make ours and have never used egg whites..what a great addition to up the protein. I'll be trying this :)

Blessings!
Gail

Melynda said...

Perfect list of ingredients, thanks.

Christy said...

What a perfectly delicious and healthy granola - you have a winner with this recipe for sure! Thanks for sharing this with us at the Hearth and Soul Hop!

Claudia said...

Like you, I've made granola for quite some time, but am always up for new ideas. I want to try your recipe with the egg whites.

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