For those of you who read my Easter brunch post, you know that I served mini yogurt and granola parfaits. I decided to do them because I felt like I had to have at least one healthy breakfast item, just in case anyone didn’t feel like indulging. Below is the recipe for the granola. It was delicious, and I even made it again this weekend. I love taking a little bag of it to work to munch on.
Ingredients
1/4 cup toasted wheat germ (instructions for toasting below)
3 cups old-fashioned rolled oats (not the quick cooking ones)
1 cup unsweetened coconut
1 cup almond slivers
1 1/2 cups raisins
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1/4 + 1/8 cup maple syrup (don’t use Aunt Jemima’s, but something slightly nicer, like the one from Trader Joe’s)
1/8 cup honey (if it’s too hard to measure 1/8 – most people dont have a measuring cup that size – fill half of the 1/4 cup with syrup and the other half with honey)
1 egg white
1. To get started, preheat your oven to 300 degrees. Spread the wheat germ on a baking pan (no need to spray the pan), and cook in the oven for 5 minutes.
2. While it is toasting, mix your oats, coconut, almonds, raisins, salt, and cinnamon in a big bowl. Once the wheat germ is done, you can add this and mix thoroughly.
3. Now add the olive oil, maple syrup, and honey. Again, make sure to mix everything well.
4. In a separate bowl, whisk the egg white until it is frothy. Now add this to your granola mixture.
5. Prepare a pan by lining it with parchment paper. I would then recommend spraying this parchment paper with cooking spray. Now spread the granola evenly on the pan and bake for 45-60 minutes. You’ll know it’s done when it feels dry to the touch and is golden brown.
Before:
After:
6. Let the granola cool completely before taking it off the pan and breaking it up into small clusters. Then serve with yogurt, fruit, milk, or just plain as a snack!
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