I’ve been loving the Smitten Kitchen cookbook ever since I got it. Which makes perfect sense because I read the blog regularly. What I love about her style of cooking is it seems to practical and her likes seem to align with mine. Perfect. Done, lets get cooking.
I’m big on breakfast. Especially yogurt, and yogurt with granola. I go through it really quickly and now that I can make my own I don’t feel so bad about it. Even better, this recipe makes the big yummy clusters that I love so much. Lets be honest, I always reach for the clusters first. I made a few modifications because I didn’t have everything in my pantry, but it still came out great.
3 Cups old fashioned rolled oats (not instant)
1 cup walnuts, coarsely chopped
2 Tablespoon olive oil
1/2 teaspoon salt
1/2 cup maple syrup
1/4 teaspoon ground cinnamon
1 large egg white
1 1/2 cups dried cranberries
Preheat oven to 300 degrees
Combine ingredients (except the egg and cranberries) in a large bowl. Whisk the egg white in a small bowl until frothy and then pour over the granola mixture. Mix well. Spread the granola in a single layer onto a baking sheet lined with parchment paper. Bake for about 45 minutes, turning over sections (taking care to not breaking up the clumps too much) halfway through. Once the granola has cooled, mix in the cranberries and store in an airtight container.
Source: The Smitten Kitchen Cookbook