Thursday, January 16, 2014


The Dessert of the Month club kick off last week was a great success! Thanks to those of you who ordered and I hope you enjoyed your granola.
I made another big batch today since the man eats this granola like it's popcorn!
There's nothing difficult about making granola but there are a few tricks if you like it clumpy.
And for my family...the clumpier the better!

Granola (12 cups)
8 c old-fashioned rolled oats, toasted 
1 c chopped almonds
1 c chopped pecans
1 c chopped walnuts
1 c sunflower seeds
2 c coconut
1/2 c flax seed
1 t kosher salt - optional
1 c brown sugar
3/4 c vegetable oil
1 c honey
1 T cinnamon
1 t vanilla
1 egg white - room temp
1/2 c craisins - optional
1/2 c dried apricots, chopped - optional
To toast oats, spread on 2 baking sheets & bake at 350º for 10 minutes. Cool.
In large bowl, combine next 7 ingredients. Add cooled oats.
Heat brown sugar, oil, honey and cinnamon over medium heat until mixture starts bubbling. 
Remove from heat, add vanilla and stir.
Pour over oat/nut mixture and stir well.
Whisk egg white until frothy. Add to granola.
Divide granola and spread on the two baking sheets.
Bake at 275º for 1 hour, stirring and rotating pans every 15 minutes.
Remove from oven and stir in dried fruits.
Cool completely, uncovered on baking sheets.
*Tip: Bake granola in the evening & cool overnight to deter snacking!
Store in airtight container.