one of my very favorite things to eat for breakfast (aside from muffins and scones, of course) is a bowl of greek yogurt mixed with fresh berries and crunchy granola. but there are a couple of problems with this: granola is really expensive, and when you buy it in the store, the ingredient list is often full of things i can’t pronounce. plus a whole bunch of fat and sugar and other not-healthy things. that’s not what i’m looking for to kickstart my day. but it turns out, granola is really easy to make at home, and you can make it as healthy as can be while tweaking the flavors to your own tastes.
this recipe is my latest granola experiment. it is full of small, crunchy clumps, just how i like it, and has a nice mix of textures between the oats, walnuts, and hazelnuts. on top of that, the flavors of the maple syrup and vanilla bean pair beautifully together to make a mouthful that is sweet, earthy, and slightly floral. as an added bonus, i can’t even put into words how good my apartment smelled while it all toasted in the oven. after this, i’ll probably never go back to the store-bought stuff… and my yogurt will never be granola-less again.
a crunchy granola full of maple and vanilla flavor.
- 2 cups rolled oats
- ¼ cup chopped hazelnuts
- ¼ cup chopped walnuts
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ cup maple syrup
- the seeds from 1 vanilla bean
- 1 egg white
- preheat the oven to 300°f and line a baking sheet with parchment paper.
- in a large bowl, combine the oats, hazelnuts, walnuts, olive oil, salt, and maple syrup.
- put the vanilla seeds and the egg yolk in a small bowl or cup. whisk until the egg is a bit frothy and the vanilla seeds are evenly distributed throughout. add this mixture to the rest of the ingredients and mix everything together.
- spread the granola mixture in a single layer on the baking sheet. bake it for 35-45 minutes, stirring halfway, until everything is evenly browned and dry to the touch.
- let the granola cool completely on the pan before breaking it up into smaller clusters and transferring it to an airtight container.