Granola


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Cereal is a waste of money. I mean, let’s just be real. The inexpensive stuff is basically just packaged air and sugar dust. There are cereals that are good but they’re gonna cost you an arm and a leg. When we’re looking at being kind to our budget, and kind to our bodies they are exactly the sort of thing we want to leave on the shelf. Especially when making incredible granola at home is so simple!

In our house this granola finds its way onto everything. Homemade vanilla icecream with caramel sauce? Add some granola crunch. Feeling peckish, grab a handful. And of course, strewn over homemade yoghurt with sliced banana, my personal fav. We put this shit on everything, lol.

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The granola will last about a week in an airtight container at room temp. When I first made it I split it in half with some in the fridge, thinking I’d need to store it longer. No. I did not.

Granola
Print Recipe
Inspired by a recipe from thekitchn.com
Servings
6 cups
Servings
6 cups
Granola
Print Recipe
Inspired by a recipe from thekitchn.com
Servings
6 cups
Servings
6 cups
Ingredients
Servings: cups
Instructions
  1. In one bowl, mix the oats, almonds, pumpkin seeds, sugar salt and cinnamon.
  2. Whisk the oil, honey and vanilla together in a separate bowl, then mix into the dry ingredients.
  3. Beat the egg whites lightly (no need for peaks of any kind just foamy) and then fold into the granola.
  4. Spread out the mixture onto a baking sheet lined with parchment and bake at 300F for 20 min.
  5. Stir the granola, making sure to bring the edges in so they don't burn. Bake for another 25-30 min.
  6. Add the cranberries and spread it out on the baking sheet, letting it cool completely. It might seem a bit soft but it'll crunch up after it dries out.
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