Granola
Last month, I picked up a copy of Bon Appétit in San Diego before our long flight home to Wisconsin. As I just adore lists, 50 Was to Eat Green immediately caught my attention. After reading all 50 of the ways, I decided that Robb and I do eat rather “green”. But one area we had been lacking in was our love of cereals. To cut down on packaging, we could make our own cereal – granola, even!
In the past, my granola attempts have usually burnt, been too heavy, or contained weird dried fruits. I am not a huge dried-fruit-in-the-cereal kind of girl. (I prefer fresh northwestern blueberries, but hey! it’s winter in Wisconsin.)
How could I resist attempting this easy omega-3 rich granola? I tried it out four weeks ago and have been making it weekly since. With a few minor adjustments to suit our tastes.
Quick Omega-3 Granola
adapted from Bon Appétit, February 2009
4 tablespoons canola oil, divided
1/2 cup granulated sugar
1 tablespoon molasses
1/2 cup egg whites (about 2 large eggs)
zest of 1 orange
1 teaspoon vanilla
3 cups old-fashioned oats
1 cup walnut halves and pieces
1/2 cup flaseed meal
2 teaspoon cinnamon
1/4 cup agave nectar (or honey)
Preheat oven to 350°F. Brush heavy large rimmed baking sheet with 2 tablespoons oil. Whisk 2 tablespoons oil, sugar, molassas, egg whites, vanilla, orange zest and salt in large bowl. Add oats, walnuts, cinnamon and flaxseed; toss well.
Spread mixture evenly on prepared sheet. Bake 15 minutes. Using silicon spatula, stir granola. Bake 15 minutes longer. Stir again. Drizzle with agave or honey. Bake until golden brown, about 10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely.
Store in a airtight container (I like a large Mason jar). Keeps for 1 week.
Makes about 6 cups
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