Trail Mix Granola

img_1743Yum. Yum. Yum, with a capital Y.

This is the kind of granola that you eat out of the jar because it’s that good. Until you realise that there’s none left and you only made it yesterday…..oops (story of my life).

I love this granola especially because I’m going through a sort of phase where I’ll eat anything with cashews in it. For some unknown reason I hadn’t eaten them in ages and then the other day I decided to buy them and by golly, they’re good! (Also, because it has chocolate chips and craisins in it, and it’s really clusterific and you all know I love clustery granola) – sorry that was a really long sentence.

img_1708If you scrolled down to see the recipe, you’re probably wondering why there’s egg white in it. What a random ingredient to have in granola, right?! Wrong! Along with the nut butter, the egg white works to create those perfect little clusters that make this granola so good. Without it the granola would be, well…muesli.

Also, I almost forgot to tell you guys – over the next two months I am on exchange in Italy so I sincerely apologise in advance if I am a bit slack in posting recipes. Hopefully when I get back I will have some authentic Italian recipes up my sleeve!

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Something I will miss a lot over the next two months will definitely have to be my homemade granola. I make one or two batches every weekend when I am home so it will definitely be quite weird for me without it.

Anyways, here’s the recipe so you guys can make it for me

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Recipe

Trail Mix Granola

Ingredients:

  • 3 cups rolled oats
  • ¾ cup whole unsalted almonds
  • ½ cup whole cashews
  • ½ teaspoon ground cinnamon
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • ¼ cup almond or peanut butter
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries (craisins)
  • ½ cup dark chocolate chips

Method:

  1. Preheat oven to 150C (300F) degrees. Line one large baking sheet with parchment paper or a silicone baking mat.
  2. Toss the oats, almonds, cashews, and cinnamon in a large bowl. Set aside.
  3. In a medium heat-proof bowl, microwave the maple syrup, coconut oil, and almond butter together for about 30 seconds. Alternatively, you may melt these ingredients together in a small pan on the stovetop. Remove from the microwave and using a fork or rubber spatula, stir until everything is melted together and smooth. You may need to microwave it for 10 more seconds or so. Allow to cool down for about 5 minutes (you don’t want to cook the egg white!). Once slightly cooled, whisk in the egg white and vanilla.
  4. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
  5. Spread onto the prepared baking sheet (it usually always fits onto just one– if too crowded, use two baking sheets and bake at the same time on different racks) and bake for 45 minutes, stirring every 15 minutes.
  6. Remove from the oven and allow the granola to cool completely – the air will help the granola obtain a crunchy texture. Once cooled, toss in the dried cranberries/raisins and chocolate chips.

Notes:

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Until next time,

 

Tanisha xx