Until last week I had been on a running injury free streak for almost two years. But all that changed when I tripped while running on a sidewalk. With less than a quarter mile to go before my run was over I went airborne and fell hard. Breaking the fall with my hands saved my face, my knees, and my Lululemons, but as it turned out I broke my left arm. Something I discovered well after I finished the run and had it x-rayed at an immediate care center. In retrospect, the whole incident must have caused me to go into a state of shock because nothing else explains why my doctor-avoiding self decided to go to the hospital. This is one of those injuries I keep reminding myself could have been worse. I could have been in a cast instead of a sling, I could have broken my wrist, or I could have broken both arms. This kind of thinking helps me feel better for about a few milli-seconds everyday. As well as put an end to the pity party I gave myself the day of the fall. My long awaited hiking trip in Colorado will be here in a little more than three weeks. Which gives me some time to figure out how to navigate with one arm as well as how to move this healing process along. While there are no miracle cures out there (yes, I looked), there are a few things one can do to help it along (yes, I searched for some medical advice on the internet)!
Homemade Nutty Granola w/ Dried Cranberries & Cherries couldn't be easier to make. Heck, it can even be made using only one arm! In a large bowl, the old-fashioned oats, wheat germ, oat bran, almonds, walnuts, pecans, and sunflower seeds are mixed together. After the maple syrup, honey, dark brown sugar and canola oil are brought to a boil, the vanilla, cinnamon, and Kosher salt are added in before this luscious mixture is poured over and mixed into the oat mixture. To give the granola an added crunch (and even more protein) a whisked to soft peaks egg white is folded in. Yes, the secret to a chunky, crunchy granola is an egg white! As the egg white acts as a kind of glue to bind the oats together. Pressing the baked granola down immediately after it comes out of the oven is also key to creating those beautiful clusters of granola.
Baking time for the granola ranges between 45 and 50 minutes. For the first 30 minutes the granola is baked at 250 degrees (F). For the last 20-25 minutes the oven temperature is increased to 300 degrees (F). Once the granola reaches that beautiful lightly golden brown stage it comes out of the oven. After lightly pressing the baked granola down it needs to cool to room temperature before it's broken into chunks. The granola will still feel slightly moist after it bakes. Not to worry, it will dry out and firm up as it cools.
There are so many things that take this Homemade Nutty Granola w/ Dried Cranberries & Cherries over the top. From being loaded with nuts, to the added nuttiness coming from the toasted wheat germ and oat bran, to the hint of maple sugar and cinnamon sweetness, it's a hearty, healthy, ambrosian granola. Seriously better than anything you could buy in the store. To say that I am now obsessed with this loaded with healing powers granola would be an understatement. Already I am thinking bags of this uber yummy, oaty, nutty granola will be going into my holiday cookie and candy boxes this year.
Recipe
Homemade Nutty Granola w/ Dried Cranberries & Cherries
Ingredients
4 cups (360g) old-fashioned oats
3/4 cup (92g) wheat germ
3/4 cup (80g) oat bran
1/2 cup (72g) sunflower seeds
1/2 cup (113g) whole almonds
1/2 cup ( 58g) pecan halves
1/2 cup (56g) walnut halves
1/4 cup (50g) dark brown sugar
1/4 cup pure maple syrup
1/4 cup honey
1/2 cup canola oil
1 1/4 to 1/2 teaspoons cinnamon
1 1/2 teaspoons vanilla
3/4 teaspoon Kosher salt
3 ounces (85g) dried cranberries (a little more than 3/4 cup)
3 1/2 ounces (100g) dried cherries (a little more than 3/4 cup)
1 large egg white, whipped to very, very soft peaks
Directions
1. Preheat oven to 250 degrees (F). Line a large rimmed baking pan with parchment paper. Set aside.
2. In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds. pecans, and walnuts.
3. In a medium sized saucepan, combine the dark brown sugar, maple syrup, honey, and canola oil. Bring to boil. Immediately remove from the heat and stir in the vanilla, cinnamon, and Kosher salt.
4. Pour over the oat mixture. Stir to combine.
5. Add the lightly whipped egg white. Stir to combine.
6. Transfer mixture to baking pan.
7. Bake for 30 minutes at 250 degrees (F), tossing the mixture every 15 minutes.
8. Increase oven temperature to 300 degrees (F). Continue baking for 20-25 minutes or until the mixture is lightly golden brown (it may still be slightly moist, but it will dry as it cools).
9. Remove pan from the oven and press the mixture down with your hands. This will help create clumps when you break the cooled granola apart.
10. Top with dried cranberries and cherries.
11. Let granola cool to room temperature. Break the granola apart into various sizes of clusters (not all of the granola will cluster). Mix the granola with the dried fruit.
12. Store the granola in a tightly sealed storage container or wrap in cellophane bags tied with string/ribbon. Granola will be good for at least 2-3 weeks.
13. Serve granola with milk or yogurt. Top a bowl of ice cream with a handful of granola or just eat it as a snack!
Notes: (1) Use your favorite dried fruit. Use all dried cranberries, all dried cherries, raisins, dried apricots and/or a combination of them. (2) In addition to dried fruit add in semi-sweet chocolate chips (about 1 cup) for an even more decadent version. (3) The recipe can easily be doubled. Divide mixture between two large baking pans. If you are lucky enough to have a double oven, put a baking pan of granola in each oven. If you only have a single oven, rotate your two baking trays halfway through the baking process. (4) This recipe was inspired by multiple sources including , but not limited to, this granola recipe on All Recipes and Deb Perelman's Big Cluster Maple Granola recipe from her "Smitten Kitchen" cookbook.