Skip to main content

maple almond granola


This is the best granola I've ever made. 
I am the kind of girl who never makes the same recipe twice, I am always on the quixotic search for the best recipe out there (see recipe showdown).  However, this is my new "go-to" granola recipe (and this girl doesn't do "go-to" recipes!).  


So I was telling you all about how I have justified that making granola as vital to my success in school.  I made my honey bunches of oats granola, a few days ago which was very crumbly, aromatic, and perfect for sprinkling on yogurt. But after drilling through 300+ Chinese flashcards, I was craving something with body.  I needed some real, chunky, clumpy granola.  So another batch was definitely necessary.  I tried a few granola recipes that I had lying around the kitchen, but they all turned out crispy and very un-clumpy... :'( I was about to give up and actually do some studying...

Then I found the one. 


This perfectly sweet, and super chunky recipe stole my heart at first bite.  The addition of almond flour, egg whites, and coconut oil, combined with a low oven temperature and slow baking time makes for the most magical, clumpy granola I have ever tasted. 


I remember in middle school my mom and I would stand at the kitchen counter and eat granola standing up.  We figured out that if you shake the container, the chunks magically rise to the top.  We felt like Newton when he discovered gravity (but lets not talk about Physics class now...). Everytime one of us would say "chunk" we would shake the box and the chunks would rise to the top. This was mother daughter bonding at its finest.


I am drooling as I type, thinking about this amazing granola... to bad it's already all gone.  Othello can wait... I think I need to preheat the oven. ;)
Do you like clumpy granola?
With love,
Erica


Ingredients
  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 cup uncooked quinoa (feel free to just use another 1/2 cup oats)
  • 1/2 cup almond flour (*I make my own)
  • 1/4 cup whole wheat flour
  • 1/2 tsp salt
  • 3/4 cup roasted almonds, chopped
  • 1/4 cup melted coconut oil
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 Tablespoon cinnamon
  • 1 teaspoon cloves 
  • 1 teaspoon ginger
Preheat oven to 300F. Line 9×13 baking pan with parchment paper. Set aside.
Place the oats, quinoa, almond flour, whole wheat flour, slivered almonds, cinnamon, cloves, ginger and salt in a stand mixer. Pour melted coconut oil evenly over the mixture and mix (you could also do this in a large bowl with a wooden spoon).  Set aside.
Combine maple syrup and dark brown sugar in a medium pot over medium heat. Stir until sugar dissolves. Remove from heat and add vanilla extract.  Pour this mixture over oat mixture and mix until everything begins to come together. Lightly beat the egg whites until foamy, and stir into granola.
Press firmly into prepared baking pan, flattening the top so it is perfectly even.
Bake for 40 minutes, rotating the pan every 10 minutes. Remove from heat and let sit for a couple minutes. Cut into squares and break up into smaller (but not too small!) cluster pieces. Throw the clusters back into the baking pan and bake the clusters for 10 more minutes at 300F.
Remove from oven and let the clusters cool completely,

Homemade Almond Flour
  1. Pour 1/2 cup almonds into a food processor or blender. Pulse just a few times until they are finely ground.
  2. Once the nuts are ground, pass them through a sifter.  Any larger pieces that didn’t make it through can be ground up again.
Adapted from Sally's Baking Addiction

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.
 

Comments

  1. Where do you add in the egg white?

    ReplyDelete
    Replies
    1. Add a beaten egg white at the end when you're pouring the brown sugar mixture in.

      Delete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. Your ingredient list calls for coconut oil, but the mixing directions call for canola. Which did you use? I'm really looking forward to giving this a go!

    ReplyDelete
    Replies
    1. Oops! Typo! Definitely use coconut oil if you have it! Otherwise, canola oil would work just fine.

      Delete
  4. OMG. This looks amazing! Must give it a go, though I might aim at a slightly healthier version by cutting back the amount of brown sugar. How foamy must the egg whites become? Just a little bit cloud-looking or harder? Do you use the sort of uncooked quinoa you would normally eat cooked or some kind of quinoa flakes etc.? I wasn't aware that one can eat quinoa uncooked. Didn't it upset your tummy?

    P.S. Love the story about eating granola chunks straight from the container by the kitchen counter. I used to do it too. Oh who am I kidding - I still do it... Large chunks of granola, oh yummy!!

    ReplyDelete
    Replies
    1. Thank you so much! I would love to see how your healthier version turns out, because I always try and cut back on unnecessary sugar! Just barely foamy, like the consistency of loose shaving cream. I used uncooked quinoa, and it didn't upset my stomach, but if you have concerns, just use regular old fashioned oats! Thank you so much, I still eat granola chunks at the counter too!

      Delete
  5. Hi Erica, I was just looking for a granola recipe and found this one bookmarked. I'm exactly like you, I never ever make a recipe twice, except of my favorite brownies. At the moment this granola is in my oven, I can't wait to see how it turns out, maybe it will be my go-to, too :)

    ReplyDelete
    Replies
    1. Great! I can't wait for you to try it! Let me know how you like it!

      Delete

Post a Comment

Popular posts from this blog

julia's banana bread

I just woke up from one of the best dreams I've ever had.  At the moment, I am sitting on Amtrak -- rolling through miles of factory towns and burnt out buildings on my way to New York City.  As much as I love the city that never sleeps, I seriously needed some sleep. Thank the Lord it's spring break and I can finally log out of my school e-mail account, hang up my backpack, and get some serious shut eye.  About an hour ago, the bumpiness of the train lulled me to sleep, and I was transported far, far away from the hustle and bustle of the city...


It's a bit of a pet peeve of mine when people tell me about their dreams.  Not their dreams as in aspirations, but their nonsensical, rambling, nighttime dreams about purple cows and police chases.  Please forgive me, but I need to share this awesome dream with you guys.  It's nothing crazy or complicated  -- just a small tree house, a winding road, and some really good banana bread.


I had my noise cancelling headphones on, …

recipe showdown: belgian waffles

It's humiliating.  It's tragic.  It's the decay of Western civilization.
... and I can't stop watching it.


Ever since I heard that little, blond, 4-foot-tall toddler's famous catchphrase"a dollar makes me holler honey boo boo," I've been in love.
She's hyperactive, uninhibited, and foul-mouthed... and I'm kind of obsessed.


But since this is technically a food blog, I should be talking about food, not the "Here Comes Honey Boo Boo."  I did a little research and the Honey Boo Boo clan has some *pretty* interesting dishes.
Have you ever heard of "Sketti"?
Spaghetti, doused with a sauce that is one part margarine, one part ketchup.
However, the most infamous Honey Boo Boo specialty is her "go go juice" -- a secret mix of Mountain Dew and Red Bull that gets her "go go"-ing for her pageants.  If you aren't familiar with "go go juice," click here.  Thank me later.


Anyways, I have my own version…

sex in a pan

Did I catch your attention? Good.
This is a sinfully decadent, sinfully easy dessert with a sinfully rewarding response.

It's not the daintiest, nor the prettiest. As a matter of fact, it's basically a hot mess in a pan.
But you know what? Despite it's frightening appearance, people just can't keep their hands off of it.
I made this for the first time for my school's Winter Sports Banquet.  In the morning, I put it in the fridge, all wrapped up in foil with a big sign saying DO NOT EAT...


When I came back to get it for the banquet, some sneaky little devil had eaten half the pan.  I wonder who it was...
Was it the P.E. teacher, trying to get his chocolate fix before he had to teach another period of freshman Health?
Was it the librarian, trying to drown her sorrows due to the fact that no one checks out anything but textbooks anymore?
Was it that "innocent" little freshman boy from Baking club?
I'll never know...

However, what I do know is that som…