January 15, 2021

Granola

There are some things that everyone should make at least once. Granola is one of them. It’s easy, it’s endlessly customizable, and granola in the oven makes your home smell amazing.

Because I like clumpy granola, I often add the larger number of egg whites. It does depend a bit whether I’m separating eggs or if mr. uglyducklingbakery has recently made ice cream. When leftover egg whites don’t go towards my macaron practice, I make granola.

There’s not much too it. Pick your favorite nut. Mix it all together. When I pack the baking sheet, I like to leave a space around the edge to make flipping sections easier. I think the low baking temperature helps get clumps with less risk of burning.

a baking sheet and silicone mat covered in unbaked granola

When it’s all done, you can add your favorite dried fruit to the mix – think raisins, cranberries, chopped apricot, candied ginger, chocolate chips (those are fruit, right?) – stored at room temperature in a plastic bag or other container. I tend to store mine without the add-ins just so I can be flexible.

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Granola

Author uglyducklingbakery

Ingredients

3 cups old-fashioned oats (not instant)
1 cup your favorite chopped nuts e.g. pecans, walnuts, hazelnuts, peanuts
1 cup unsweetened coconut
¼ cup brown sugar
¼ tsp cinnamon
¼ tsp salt
1 tbsp vegetable oil
1 tbsp maple syrup
1-3 egg whites

Some additional options (none, one, or all)

1 cup sunflower seeds
¼ cup wheat germ

Instructions

Preheat oven to 250F
Mix all of the ingredients in a large bowl, then spread and pat into a cohesive layer on a lined baking sheet.
Bake for a total of 1hr and 15min until toasted and not-quite dry. If you don't care about getting clumps, you can stir once or twice during the baking time. If you want large clumps of granola, gingerly flip sections with a spatula after about 45 min of baking, being careful not to throw granola all over your oven and your kitchen floor.