Can’t stand the heat? Make granola

To start off these summer days, here’s a morning treat that only requires firing up the oven once a week. Store this tasty, decadent cereal in a large glass jar or Tupperware someplace cool. It will last for five to seven days and heighten the yumminess of your breakfast plate and table. You’ll want to make it again and again to keep in stock – at least, that’s what I do!

Chocolate chip, cranberry and mixed nut granola

Ingredients
2 cups old fashioned rolled oats
1 cup roughly chopped pecans
1 cup sliced almonds
2 tablespoons avocado or other neutral oil
3 tablespoons cocoa powder or cacao powder
3/4 tablespoons coarse salt
1/2 teaspoon vanilla
1 large egg white
1/2 cup dark chocolate chips
1/2 cup dried cranberries

Method
Preheat oven to 300 degrees. Combine first seven ingredients in a large bowl, stir to combine. In a small bowl, whisk the egg white until it is bubbly and no longer clear. Gently fold into dry mixture and spread evenly on a large baking sheet.
Bake for 55 minutes. If you like large chunky cereal, only stir one time gently; if you like smaller bites, stir two times during baking. Granola is baked when almost all of the moisture is removed from the mixture.
Cool for at least 45 minutes before adding chocolate chips or they will melt into the mix. Toss in chips and cranberries and enjoy with your favorite milk or yogurt.