Yellow Raisin and Coconut Granola

My family decided to have a Hanukkah party two weekends ago. Mostly so that we could coordinate between cousins in college and work schedules (hello there, retail job), but partially because Hanukkah and Thanksgiving should have never collided.

It was cute for all of three seconds after BuzzFeed posted this article on how to combine the two–think challah-apple stuffing–but then I was sorta over it. I like my traditional latkes and cold cuts from the deli, not to be mixed with turkey and cranberry relish. Rye bread and brown mustard, you guys. Anyways, although the holidays were completely over, I still wanted to bring something to share. With no interest in baking another holiday cookie New Years resolutions in full swing, I landed on granola.

I love baking granola, BUT my issue is that when I make it myself, I can never achieve a cluster (#bakingproblems). Granola should offer substantial crunch, not just poured over almond milk in the form of  flaked oats with a piece of dried fruit or two. I turned to Smitten Kitchen for a soultion and found one: egg whites! Here is my version of Deb’s Big Cluster Maple Granola.

Yellow Raisin and Coconut Granola

Yields 12 cups

6 cups old-fashioned rolled oats

2 cups unsweetened shredded coconut

1.5 cups yellow raisins

1.5 cups sliced almonds

1 large egg white

3 tablespoons olive oil

1 cup pure maple syrup

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Preheat your oven to 300 degrees. Combine all ingredients, except for the egg white, in a bowl. Whisk the egg white and then stir into the granola mixture, to coat. Spread the mixture in a single layer on a parchment-lined jelly-roll pan (I feel that this works really well here because it’s deep, but for sure use a baking pan if that’s what you’ve got). Bake for 55-70 minutes, turning the granola over in its pan about halfway through. Remove from the oven and let the pan rest on a cooling rack. Once cooled, transfer the granola to an airtight container, or, serve.

Coconut Granola

In the original recipe, the dried fruit is not baked, but instead added in at the end. I kinda like it baked in, which is how I made mine. Do whatever suits you.

I LOVE the flavor combination of yellow raisins and coconut, and the almonds give a little extra bite. Overall, though, really light and delicious! I gave half to my family and have been eating the other half for breakfast layered between sliced banana and vanilla coconut milk yogurt.

Once cooled, I packed the granola up in mason jars. For the lids, I just cut out snowflakes from a grocery paper bag, and tied with dark green raffia- easy!

Yellow Raisin Granola

I’m currently up in the air and on my way to Pittsburgh to visit my friend Danielle, who is living there for grad school. I’ve never been! Stay tuned for Steel City eats.


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2 Responses to Yellow Raisin and Coconut Granola

  1. Schneidah says:

    I love your Whole Foods Market winter shopping bag Ball jar topper. XO, safe travels, and have fun in Pittsburgh.

  2. Barbara says:

    Love it! Great post. Enjoy Pittsburgh!

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