Monday, March 7, 2011

Cherry Pecan Granola


I'm loving the new cookbook, published by the people of Whole Living magazine, called Power Foods. The pictures alone make the cookbook worth owning. I've always wanted to try making homemade granola & when I saw this recipe, I decided to give it a try.
I've been going through a granola obsession lately. I eat it for breakfast, sprinkled on low-fat Greek yogurt, with some agave syrup over the top. I was intrigued by this recipe because it's packed with healthy ingredients...I love the addition of ground flaxseeds. I did adjust it quite a bit, because as written, it was a bit flat. In my opinion, it needed some doctoring. I think they were going for a more healthy, low calorie take on granola & of course, I made it a bit less healthy.
So, this is my take on it. It makes a big batch...plenty for lots of breakfasts, or as a great gift, packaged up in a pretty glass jar. Who wouldn't love to receive some?

Begin by preheating the oven to 350 degrees. Add 3 cups old-fashioned rolled oats to a mixing bowl.

To the bowl, add 1 1/2 cups of coarsely chopped pecans, 3/4 cups pepitas {I used roasted & salted for some extra saltiness},

3 tablespoons ground flaxseeds, 1/4 teaspoon ground cinnamon & 1/8 teaspoon ground cardamom. Stir to combine.

In a separate mixing bowl, beat one egg white with a 1/2 teaspoon coarse salt until frothy. Whisk in 3/4 cups maple syrup & a 1/3 cup olive oil.

Add the oat mixture to the bowl & stir well, making sure all the dry ingredients are coated well. Pour out onto a rimmed baking sheet & arrange in a single layer.

Bake for about 20-25 minutes, or until golden brown. Using a spatula, flip the granola around on the baking sheet, about every 5 minutes, to help it cook evenly. Watch carefully, as nuts will burn quickly! Transfer the baking sheet to a wire rack & cool completely. Once cool, toss in the dried cherries.

Serve with milk...or, sprinkle over a bowl of Greek yogurt, or fresh ricotta cheese.

Cherry Pecan Granola

Adapted {quite generously} from Power Foods, by Martha Stewart
Makes about 8 cups
This recipe is very flexible. You can use any nut you prefer {pistachios, almonds, walnuts, etc.}. You can substitute sunflower seeds for the pepitas. For a sweetener, you can use agave, some brown sugar, or a mixture. The cherries can be swapped out for the dried fruit of your choice {raisins, dried cranberries, dried currants, etc.}. Basically, you can get creative here!

3 cups old-fashioned rolled oats
1 1/2 cups coarsely chopped pecans
3/4 cups roasted, salted pepitas {hulled pumpkin seeds}
3 tablespoons ground flaxseed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 egg white
1/2 teaspoon coarse salt
3/4 cups maple syrup
1/3 cup olive oil
1/2 cup dried cherries

Preheat the oven to 350 degrees.
Combine the oats, pecans, pepitas, flaxseed, cinnamon & cardamom in a mixing bowl. In a separate mixing bowl, beat the egg white with the salt until frothy. Whisk in the maple syrup & olive oil. Add the oat mixture to the bowl & stir well, making sure all the dry ingredients are coated well.
Pour out onto a rimmed baking sheet; arrange in a single layer. Bake for about 20-25 minutes, or until golden brown. Using a spatula, flip the granola around on the baking sheet, about every 5 minutes, to help it cook evenly. Watch carefully, as nuts will burn quickly!
Transfer the baking sheet to a wire rack; cool completely. Once cool, toss in the dried cherries.
Serve with milk...or, sprinkle over a bowl of Greek yogurt, or fresh ricotta cheese.
Click here for the printable recipe.

11 comments:

Alison said...

I have a random question. I noticed you have marble counter tops in your pictures. How do you love them? I just had some honed ones installed and want to know how you like them and if you do anything special with them!

thanks for the great recipes and photos. love your blog.

kate said...

Hi Alison-
I actually have stone countertops. Jet black, which doesn't make for good food photography. I use back drops for my pics...wood, fabric & lately I've been into marble.
I'm jealous of your marble counters though! I would love having that!

The Food Hound said...

I love how granola is so flexible! This looks awesome! No worries about going through a granola obsession-- welcome to my life :)

Jennifer said...

Beautiful photos! I love your photography! Great looking granola too!

Joanne said...

You know, if you happen to make a super big batch...you know and need to get rid of some of it...I'm not adverse to eating some granola that falls off the back of the truck. If you get my drift. This sounds super delicious!

Laurie @simplyscratch said...

I'm all for making it a little less healthy! LOL! This looks amazing Kate!

Laura Jayne said...

I'm a fan of homemade granola myself... just haven't made any in a while. Thanks for the inspiration to make a batch soon!

Steph said...

I love all of your pictures! I'm a granola monster, so this recipe makes me very excited...and hungry ;)

Kat said...

I think your picture should be in that cookbook! Yum!

Lori @ Girl Meets Oven said...

Your granola photos are amazing! I love homemade granola.The flavor combination in this recipe sounds wonderful. I've been looking for a recipe to use the cardamom I bought originally for a coffee ice cream recipe.

katie said...

Beautiful photos! I've also been on a granola kick but have yet to figure out the recipe that makes me the happiest. I've got a bag of oats purchased just a couple hours ago and will give your recipe a try! Thanks for another suggestion.

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