Healthy Homemade Granola in Less than 30 Minutes
Let's face it. It's hot in Austin right now. The last thing I want to do is turn my oven on for hours and heat up the whole house. The last thing I want also, is to make a run to the grocery store every time I want to make a snack. And then spend a thousand hours in the kitchen. Especially when I'm making something as delicious as this. Seriously, I could inhale most of this recipe before it cools. So, I like to keep my recipes simple and it's likely something that I already have on hand. Not to mention, the beautiful thing about granola is that you can put in whatever you like. So, I mean, seriously... why do you need this recipe? Just kidding. It's pretty damn good.
This recipe substitutes the traditional butter and sugar that store-bought granola oozes and, instead, adds natural sweetness from dried cranberries and maple syrup. I prefer to use egg whites (instead of oil!) to help the granola clump and, as a bonus, add some much needed protein!
FAST & SIMPLE healthy HOMEMADE GRANOLA
2 egg whites
1/2 cup diced pecans
1/2 cup dried cranberries
1/4 pistachios (shelled)
2 tablespoons brown sugar
2 tablespoons vanilla extract
1/2 teaspoon pink Himalayan salt
1/2 teaspoon cinnamon
In a large mixing bowl, combine old-fashioned oats, pecans, pistachios, pumpkin seeds, & cranberries.
In a medium saucepan, mix together the coconut oil, brown sugar, maple syrup, vanilla extra, pink Himalayan salt and cinnamon over low heat until contents of pan have warmed and melted.
In a small bowl, crack and separate two eggs, reserving the egg whites. Discard the egg yolks.
Pour melted mixture over oats and nuts and stir together.
Add egg white mixture to the bowl, stirring thoroughly.
Pour granola mixture over parchment paper, spreading evenly on the baking sheet.
Bake for 25-30 minutes or until golden brown.
NOTE: If you prefer more crumbly granola, stir occasionally while baking, otherwise clumps will develop. I personally think clumps are the best part, but if you don't...you're wrong.