Cherry Pecan Granola via The Parsley Thief

katie vitucci

 

I've been going through a granola obsession lately. I eat it for breakfast, sprinkled on low-fat Greek yogurt, with some agave syrup over the top. I was intrigued by this recipe from the new cookbook, Power Foods, (published by the people of Whole Living magazine)because it's packed with healthy ingredients...I love the addition of ground flaxseeds. I did adjust it quite a bit, because as written, it was a bit flat. I think they were going for a more healthy, low calorie take on granola & of course, I made it a bit less healthy. This is my take on it. It makes a big batch...plenty for lots of breakfasts, or as a great gift, packaged up in a pretty glass jar. Who wouldn't love to receive some?

Cherry Pecan Granola

Adapted {quite generously} from Power Foods, by Martha Stewart

Makes about 8 cups

This recipe is very flexible.  You can use any nut you prefer {pistachios, almonds, walnuts, etc.}.  You can substitute sunflower seeds for the pepitas.  For a sweetener, you can use agave, some brown sugar, or a mixture.  The cherries can be swapped out for the dried fruit of your choice {raisins, dried cranberries, dried currants, etc.}.  Basically, you can get creative here!

3 cups old-fashioned rolled oats

1 1/2 cups coarsely chopped pecans

3/4 cups roasted, salted pepitas {hulled pumpkin seeds}

3 tablespoons ground flaxseed

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1 egg white

1/2 teaspoon coarse salt

3/4 cups maple syrup

1/3 cup olive oil

1/2 cup dried cherries

Preheat the oven to 350 degrees.  

Combine the oats, pecans, pepitas, flaxseed, cinnamon & cardamom in a mixing bowl.  In a separate mixing bowl, beat the egg white with the salt until frothy.  Whisk in the maple syrup & olive oil.  Add the oat mixture to the bowl & stir well, making sure all the dry ingredients are coated well.

Pour out onto a rimmed baking sheet; arrange in a single layer.  Bake for about 20-25 minutes, or until golden brown.  Using a spatula, flip the granola around on the baking sheet, about every 5 minutes, to help it cook evenly.  Watch carefully, as nuts will burn quickly!  

Transfer the baking sheet to a wire rack; cool completely.  Once cool, toss in the dried cherries.

Serve with milk...or, sprinkle over a bowl of Greek yogurt, or fresh ricotta cheese.