I’ve been working on this granola for sometime now.
Mostly in my head (every time I have a bowl I imagine what I would do differently next time).
But also in the kitchen (when I change quantities of coconut and cardamom and cinnamon … and sometimes add nutmeg or cloves, just to try something new).
And I’m finally happy enough with the outcome that I want to share it.
(Except, of course, that today several things happened … One of our toddlers got a hold of my phone and deleted photos of all the steps to making the granola … and then I got distracted and left the granola in the oven about 15 minutes too long because I forgot to set the timer … and then I crumbled it too much … So when you make yours, promise me you’ll set your timer and make sure to check it and don’t over-bake or over-mash …
… otherwise, this stuff is awesome.)
- 1 1/2 cups Old Fashioned Rolled Oats
- 1/3 cup Almonds (chopped)
- 1/3 cup Walnuts (chopped)
- 1/2 cup Unsweetened Coconut (shredded)
- 1 tablespoons Coconut Oil
- 1/4 cup Maple Syrup (or Honey)
- 1 teaspoon ground Cinnamon
- 1/2 to 1 teaspoon ground Cardamom
- Pinch of Sea Salt (to taste)
- 1 large egg white
- 1/2 cup Currants (or other dried fruit … up to you)
THE NIGHT BEFORE:
Soak the Oats, Almonds and Walnuts. Put all three ingredients into a glass jar or bowl, cover with filtered water (by about an inch) and add a tablespoon of Apple Cider Vinegar (or lemon juice or whey).
THE NEXT DAY:
Preheat the oven to 300 degrees.
Thoroughly rinse the Oats, Almonds and Walnuts. Put them in a fine mesh colander and rinse until the water runs clear.
In a large bowl, combine oats, almonds, walnuts coconut, coconut oil, maple syrup, cinnamon, cardamom and sea salt. Whisk the egg white and then mix the frothy egg white into the oats mixture.
Spread the mixture into a thin layer on a cookie sheet lined with parchment paper.
Bake for about 75-80 minutes (it takes longer because the oats and nuts are “wet” when this process starts. If you’ve got a dehydrator, you can dry the oats and nuts before mixing anything else in, and then the bake-time is nearly cut in half). About halfway through, use a large spatula to turn over the granola in big sections.
When it’s gently and evenly toasted on both sides, remove from the oven and let cool completely. At this point, I break up the pieces with my hands … and then I put them in a large bowl and crush a little more with a potato masher. Then I add the currents and mix until well-combined.
And then I eat bowls and bowls and bowls of the stuff when I wake up for cereal cravings in the middle of the night. (NOTE: The Cardamom in this recipe give it a distinctly fragrant awesomeness … if you like cardamom, don’t leave it out. It’s really wonderful.)