When I first started cooking, I remember hearing people say they could never go back to store-bought such and such. I remember thing, "Yeah right. I buy that stuff already made and it's really good and much easier." Well, I'm one of those people now because I'm here to tell you that I don't think I'll ever go back to buying granola. Not when there are so many great recipes out there. Not when I can control the quality, quantity, and balance of ingredients when I make my own granola.
I've made several different types of granola over the past few years--Home for the Holidays granola for easy breakfasts when you've got a houseful of guests, apple pie granola for crisp fall mornings, tropical granola for warm weather days, and simple honey granola for all the days in between. And now I'm adding this recipe into the mix. It's very light in flavor, yet still hearty and filling enough to keep you going all morning.
Another granola to add to the rotation.
Citrus and Sesame Granola
adapted from Chef Domenica Catelli
seen on Oprah.com
Ingredients:
zest of 2 lemon
juice of 1/2 lemon
1 1/2 oranges, zested and juiced
1/3 c. extra-virgin olive oil
1/4 c. pure maple syrup
1/4 c. orange marmalade
2 egg whites
1 TBSP vanilla extract
4 c. old-fashioned oats
1 c. slivered almond
1/2 c. pecans
1/2 c. walnuts
1/4 c. sesame seeds
1/4 whole flaxseed
1/4 c. chia seeds
1/2 c. flaked coconut
1/4 c. candied orange peel
1/4 c. crystallized ginger, chopped
1/2 c. dried fruit of choice
Directions:
1. Preheat oven to 350 degrees F and put oven racks in middle-lower and middle-upper position. Line two rimmed baking sheets with foil or parchment paper.
2. In a small bowl, whisk together lemon and orange zest and juice, olive oil, maple syrup, orange marmalade, egg whites, and vanilla.
3. In a large bowl, mix together oats, nuts, and seeds. Stir in liquid mixture.
4. Divide granola in half and spread evenly over prepared baking sheets. Bake 15 minutes, removing granola to stir and switch rack positions half way through. After 15 minutes, remove granola and stir again, adding in coconut. Bake 7 minutes more.
5. Remove granola from oven and cool 10 minutes. Stir in orange peel, ginger, and dried fruit. When completely cooled, store in airtight containers up to a month. Also keeps in the freezer up to 6 months.
I've made several different types of granola over the past few years--Home for the Holidays granola for easy breakfasts when you've got a houseful of guests, apple pie granola for crisp fall mornings, tropical granola for warm weather days, and simple honey granola for all the days in between. And now I'm adding this recipe into the mix. It's very light in flavor, yet still hearty and filling enough to keep you going all morning.
Another granola to add to the rotation.
Citrus and Sesame Granola
adapted from Chef Domenica Catelli
seen on Oprah.com
Ingredients:
zest of 2 lemon
juice of 1/2 lemon
1 1/2 oranges, zested and juiced
1/3 c. extra-virgin olive oil
1/4 c. pure maple syrup
1/4 c. orange marmalade
2 egg whites
1 TBSP vanilla extract
4 c. old-fashioned oats
1 c. slivered almond
1/2 c. pecans
1/2 c. walnuts
1/4 c. sesame seeds
1/4 whole flaxseed
1/4 c. chia seeds
1/2 c. flaked coconut
1/4 c. candied orange peel
1/4 c. crystallized ginger, chopped
1/2 c. dried fruit of choice
Directions:
1. Preheat oven to 350 degrees F and put oven racks in middle-lower and middle-upper position. Line two rimmed baking sheets with foil or parchment paper.
2. In a small bowl, whisk together lemon and orange zest and juice, olive oil, maple syrup, orange marmalade, egg whites, and vanilla.
3. In a large bowl, mix together oats, nuts, and seeds. Stir in liquid mixture.
4. Divide granola in half and spread evenly over prepared baking sheets. Bake 15 minutes, removing granola to stir and switch rack positions half way through. After 15 minutes, remove granola and stir again, adding in coconut. Bake 7 minutes more.
5. Remove granola from oven and cool 10 minutes. Stir in orange peel, ginger, and dried fruit. When completely cooled, store in airtight containers up to a month. Also keeps in the freezer up to 6 months.