How to Make Homemade Granola

Am I being a control freak (there’s always a good chance) if I set breakfast at a certain time? 
Maybe I could make pancakes...but I hate making pancakes.
Eggs? Some people are really grossed out by eggs. 
Are donuts too heavy for weekdays? 
Does cereal say “I don’t care?”
Am I neurotic?

Just a sampling of my inner dialogue when it comes to making breakfast for house guests. Dinner? Bring it on. But maybe because I'm a diehard cereal girl, early morning entertaining stresses me out. Anyone else feel the same?

In situations like this, I’ve started asking myself, “What would Christine do?” Christine is my mother-in-law and the Boston area’s very own German Martha Stewart. She pulls off legendary dinners for dozens with ease and always has her house stocked with the very best things when we come to visit, one of which is homemade granola.

Now when friends and family come to stay, I set out a jar of granola and some berries (if I'm feeling extra nice) and make sure to have milk and yogurt in the fridge. With about ten minutes of required effort, it’s an easy, make-ahead way to make breakfast feel special and spa-like--no matter what time everyone decides to rise and shine.



With its long shelf life and healthier ingredients, granola also makes a great alternative to baked treats for holiday gifting. Just add a little fancy string and a card.

A few tips for the best granola:

• Line your baking sheet with parchment paper. If you value your baking sheet, don’t skip this step...otherwise, be prepared to chisel, chip, and scrape when the granola cools.
  
• Cook granola low and slow. I always bake granola at 300 for about 40 minutes. You want a nice golden color.

• Use a beaten egg white to add crunch without more fat and calories. My recipe uses one egg white and only ¼ cup oil for a whole batch.
  
• Honey can be a pain to measure. To make it easier, measure the oil first and then use the same measuring cup to measure the honey...slides right out.
  
• Mix up the flavor by using different nut combos. My favorite is a combination of almonds and cashews, but hazelnuts, walnuts, and pumpkin seeds are all great. I don't love dried fruit in my granola, but feel free to stir about 1 cup in after the granola cools.
  
• Don’t worry about stirring your granola while it cooks. I know, this is heresy to many granola experts, but here’s why I don’t bother: 1) it’s a pain, and 2) I like the granola to cook and cool undisturbed in one piece so I can break it into pieces as big or small as I want.

Ingredients
3 cups oatmeal
1½ cups unsalted nuts (almonds, cashews, hazelnuts, etc.)
1 cup shredded coconut
1 teaspoon cinnamon
1½ teaspoons coarse sea salt
1 egg white
¼ cup light olive oil (or coconut oil or canola)
½ cup honey

Directions

Preheat oven to 300. Line a baking sheet with parchment paper.

Mix together oatmeal, nuts, and coconut in a large bowl. Add the cinnamon and salt and mix well.

In a small bowl, beat the egg white then mix in the oil and honey. Pour over the oatmeal mixture and mix until evenly moistened.

Spread the granola in an even layer on your baking sheet. Cook for 35-40 minutes until golden brown. Let cool completely on the baking sheet. Store in airtight container for up to 1 week.

Get the printable recipe.

Bonus: For faster version of fruit crisp, saute your fruit in a bit of butter and sugar until warm and softened. Spoon over vanilla ice cream and top with granola.