|Granola by Christie|
So, I had this walnut oil sitting in my fridge for almost a year. I mentioned this to my friend Christie one day--that and the fact that I had no idea what to do with it--and she immediately said, "I can make GRANOLA with that walnut oil! And I'll give it to you!" Sounded good to me; so I handed over the oil. Well, I got a pic on my phone that afternoon of the beautiful granola, but days turned into weeks, and she never did bring me any of that granola. Apparently, she took it to work where of course it was devoured. I'm not afraid to make Christie feel guilty, so I laid it on pretty thick whenever I saw her. Last night when Christie came over for a Christmas dinner of Chile Colorado Burritos, she brought me a big bag of this stuff. Oh my gosh. I'm so glad I harassed her about it. It's the perfect granola--crunchy, nutty, slightly chewy and tart from the cranberries, and just sweet enough. So, so good. I ate a bunch last night right out of the bag, and then I had some in milk this morning. Fabulous.
Now, Christie didn't put the flaxseed meal in this batch, but when I make it I probably will--just to make myself feel like I'm eating healthier.
At any rate, thank you, Christie, for letting me guilt you into bringing me this last night. You are a good friend, my friend.
Cranberry and Walnut Granola
--Adapted from bonappetit.com
- 4 tablespoons walnut oil, divided
- 3/4 cup dark brown sugar (packed)
- 1/4 cup egg whites
- 1/2 scant teaspoon kosher salt
- 3 cups old fashioned oats
- 1 cup walnut halves, broken in half
- 1/2 cup flaxseed meal
- 1 cup sweetened dried cranberries
- 1/4 cup honey
Preheat oven to 350 degrees Fahrenheit
Brush a heavy rimmed baking sheet with 2 tablespoons walnut oil.
Whisk 2 tablespoons walnut oil, sugar, egg whites, and salt in a large bowl. Mix in the oats, walnuts, and flaxseed meal. Toss to incorporate.
Spread mixture evenly on prepared pan. Bake 15 minutes at 350 degrees. Stir with a metal spatula and then bake 8 more minutes. Stir again. Sprinkle cranberries over the top and drizzle with honey. Bake until golden brown, about 7 more minutes. Stir to loosen and transfer to a clean baking sheet to cool completely.
Store in the refrigerator in an airtight container. Bon Appetit says it keeps up to a week.
Makes about 6 cups