I like no-nonsense breakfasts. Likes ones that you open the cupboard, open the fridge, and it takes you less than 2 minutes to prepare.
Now don’t get me wrong. I LOVE pancakes, waffles, oatmeal… and all those other things. I love making them for other people, or if I have a bit more time in the AM, sure I will whip out a batch of french toast for funsies because why not? Options are important. So is granola.
So obviously granola takes more than just 2 minutes to make… but the work is all done up front. And then you get a huge payoff in terms of lots of granola, that you can use at your leisure. AND it can keep a couple weeks sealed in an airtight container. Bonus.
Granola is also one of my favourite gifts to give away to friends- it looks pretty darn attractive portioned up in a cello-bag and tied with a ribbon. But if you just hoard it all for yourself I won’t judge.
I use egg whites to help the granola bind together while cutting down on the amount of honey, but you can also use juice, or another 1/2 cup honey for a sweeter granola.
Orange & Cherry GranolaPrint Recipe
- 5 cups large flake rolled oats
- 1/2 cup chopped or sliced almonds
- 1 tsp cinnamon
- pinch of salt
- 1/2 cup honey (or maple syrup)
- 1/2 cup egg whites or 1/4 cup orange juice
- 1/4 cup oil (vegetable or coconut oil)
- 1 tsp vanilla extract
- zest of 1 orange
- 1/2 cup dried cherries
Preheat the oven to 300 degrees F.
Mix together the oats, almonds, cinnamon, and salt in a small bowl.
In a large bowl, stir together the honey, egg whites, oil, vanilla, and orange zest.
Add the dry ingredients to the wet and stir until well coated.
Empty ingredients onto a baking sheet. Bake for 30-40 minutes, stirring every 10 minutes or so until golden.
Add the cherries once granola is removed form the oven so that they remain soft (and don't turn into little rocks).
Granola will crisp up after removed from the oven while it cools. Store in an airtight container. Enjoy as a quick snack, with yogurt, or on top of cereal for an added crunch!