wholeliving

Going Granola

For the best you've ever tasted, think outside the box. This do-it-yourself mix can be customized with whatever nuts, seeds, and dried fruit sound good to you. (We've included some of our favorite combinations.)
Body+Soul, April 2010
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Ingredients

  • 6 cups old-fashioned oats
  • 1 1/4 cups nuts, such as almonds, pistachios, walnuts, etc., coarsely chopped
  • 1/4 cup seeds, such as sunflower, pepitas, etc.
  • 1/3 cup flaxseed meal, wheat germ, or a mixture of the two
  • 3/4 teaspoon ground cinnamon
  • 3 large egg whites
  • 3/4 teaspoon kosher salt
  • 3/4 cup sweetener, such as honey, agave syrup, or molasses
  • 1/3 cup extra-virgin olive oil
  • 1 cup dried fruit, such as sour cherries, cranberries, currants, raisins, apricots, figs, or pineapple, coarsely chopped

Directions

  1. Preheat oven to 350 degrees.

  2. Combine the oats, nuts, seeds,
    flax and/or wheat germ, and
    cinnamon in a large bowl. In another
    bowl, whisk the egg whites and the
    salt until frothy. Whisk in the
    sweetener and the olive oil. Add wet
    ingredients to dry ingredients, and
    stir until the oats are evenly coated.

  3. Transfer mixture to two rimmed baking sheets and spread flat.

  4. Bake for 20 minutes, then gently flip with a spatula, moving granola from the outer edges to the center of the sheet. Continue to cook until golden, about 10 minutes more. (If the granola starts to brown too much at the edges, gently stir those parts into the middle.)

  5. Cool completely on pan, then transfer to a bowl and gently stir in the dried fruit.

Recipe Reviews

Reviews (17)

  • Misskriss62 4 Aug, 2014

    I made this following the exact recipe and it came out burnt! I know my oven temperature is accurate so I'm not sure where I went wrong.. Should this be using canola instead of extra virgin olive oil ?

  • dcgal22 14 Sep, 2014

    Misskriss62, I had the same problem.... I bake it at 270 and flip it twice. I use EVOO and but I'm sure canola would work. I also bake mine on parchment paper. Hope this helps!

  • robcam 18 Dec, 2010

    I would like to know the types os sweetners used and how the tastes were, and if they used molassess if it was dark or light?

  • kcyr1 22 Aug, 2010

    Delicious! The only problem I had was that I did a half recipe...the cooking time was too long, I think it would have been perfect after 20 minutes.

  • 1katty1 19 Aug, 2010

    I love this granola. Only problem is I don't know how much equals a serving. I know the calories will vary some but I would still like an idea. Is it 1/4cup? 1cup?

  • ljwaldron 14 Jun, 2010

    The nutritional information is going to vary depending on the ingredients you add. It's not difficult to find the calories that would be in the ballpark, but when people start improvising; it goes out the window.

  • Roothi 11 May, 2010

    I too would appreciate nutritional info without chasing it down on another site

  • Roothi 11 May, 2010

    I too would appreciate nutritional info without chasing it down on another site

  • kaceey 1 May, 2010

    Stop whining??!! Allison, did you have a bad day?! It is a legitimate request to expect the calories and nutrients with these recipes. Most of us are busy enough with out having to research this information ourselves. I guess I'm a whiner too. SORRY!

  • Allisonthebaker 30 Apr, 2010

    Go to Spark People and analyze the recipe, or get some sort of recipe software like Mastercook and stop whining-PLEASE!

  • Allisonthebaker 30 Apr, 2010

    Go to Spark People and analyze the recipe, or get some sort of recipe software like Mastercook and stop whining-PLEASE!

  • Abobrinha 30 Apr, 2010

    I would like to know what are the egg whites for, I never used them before and never missed them. Any special reason? Will be thankful if anyone can explain that.

  • slparmater 30 Apr, 2010

    I find it best to but the dried fruit in AFTER the rest of it comes out of the oven. Otherwise the fruit gets hard.

  • Adalinda 30 Apr, 2010

    Agave nectar is low glycemic (17 Gl) 16g carbs, 60 cal per tablespoon and comparably priced.

  • LorieBetz 30 Apr, 2010

    I agree, also would artificial sweetner work?

  • Santine 30 Apr, 2010

    I agree 100%. We can't plan appropriately if we don't have the caloric intake, and nutriants. PLEASE?

  • LonnieRoscoe 30 Apr, 2010

    I would really appreciate having nutritional information included with the recipes!