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
Ingredients2 cups old fashioned rolled oats1 cup roughly chopped pecans1 cup sliced almonds2 tablespoons avocado or other neutral oil3 tablespoons cocoa powder or cacao powder3/4 tablespoons coarse salt1/2 teaspoon vanilla1 large egg white1/2 cup dark chocolate chips1/2 cup dried cranberries
MethodPreheat 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.