Many of you loyal readers of this blog already enjoy granola à la Jen; that simple, throw-together-whatever-you’ve-got bowl of nuts, seeds, and grains that turns mornings into moments. I call it Chameleon Granola, and it always surprises me with its various incarnations.
For those of you who feel a little lost in an ingredient list that read “this, OR this,” I’ve put together this foolproof, easy to follow recipe. Just the straight-up stuff with none of the playing around and experimentation. (Actually, truth be told, I put it together for the magazine I work for, where it’s featured in the December-January issue under off-season nutrition.)
So try this one, and next time, maybe you’ll be ready to play Picasso with your breakfast cereal.
Healthy Winter Granola*
-4 cups old-fashioned rolled oats
- ½ cup wheatgerm
-½ cup flaxmeal (ground flaxseeds)
-½ cup pumpkin seeds
-½ cup unsweetened coconut (if you don’t like coconut, use 1 cup pumpkin seeds)
-2 Tbsp chia seeds
-1 tsp salt
-1 tsp cinnamon, nutmeg, or ground ginger
-¼ cup molasses
-¼ cup pure maple syrup
-¼ cup agave syrup
-¼ cup smooth peanut butter
-2 egg whites
-splash of water or milk
1. Preheat the oven to 350 degrees Fahrenheit. Mix together the oats, wheatgerm, flaxmeal, pumpkin seeds, and coconut, and spread over two large cookie sheets. Toast for 10 minutes, or until lightly fragrant. Remove, turn oven down to 325 degrees.
2. Pour toasted mixture into a large bowl and add chia seeds, salt, and spices.
3. Mix together the molasses, maple and agave syrups, and peanut butter, microwaving on low power for a few minutes if softening is needed. Stir into the dry mixture until well-coated. Pour in the egg whites and water. Stir to incorporate.
4. Gently oil the baking sheets (unless you’re using non-stick) and disperse mixture evenly over the two sheets. Bake for 20 minutes, remove and stir gently with a flat lifter (especially if you want clumps, don’t disturb the granola too much), and return to the oven for 5-10 minutes, depending on how crunchy you want the final product. (Less time equals a softer, more chewy texture, more time equals more crunch). Place baking sheets on racks and cool.
*Originally published in LAVA Magazine, Issue 3, December/January (2010, 2011)