The Gourmandise School's Favorite Granola Recipe!

We've got your kitchen secrets from The Gourmandise School!!  Forget spending 5 grueling nights a week cooking.  The famed culinary school suggests putting in two hours a couple nights a week making a few dishes, labeling them and packing them away for easy access.  And for busy mornings,  their favorite do-ahead breakfast-or-snack  is Granola. Make it your own, adding anything from currants to chocolate and coconut. They make a big batch once a month and fill tiny 4 ounce jars, stacking them in the pantry for an easy tossing into backpacks!

                                                                              

 

                                                                                    Granola

Place in a large bowl:

4 cups rolled oats
Assorted fruits and nuts of your liking

Place in a small pot:

1 1/2 teaspoons sea salt
4 ounces unsalted butter (or coconut oil)
1 cup honey
2 Tbsps brown sugar

Set aside:

2/3 cup olive oil
2 egg whites, whisked
1/2 cup chopped mixed chocolate (roughly chopped, not too small)

Options:

They find that two extra cups of nuts and 1 cup dried fruits work best:
-Hazelnuts, Almonds and Currants
-Pistachios, Golden Raisins and Dried Apricots
-Pine nuts, Rosemary and Dried Apricots, finely chopped
-Coconut, Macadamia nut and Dried Mangos

1. In a large bowl, toss your oats, nuts and dried fruits together.
2. Bring the butter, honey and brown sugar to a simmer. Remove from heat and stir in the oil, salt and vanilla.
3. Whisk your egg whites just to get them foamy.
4. Pour the butter mixture over the oatmeal and mix with a wooden spoon until coated. Using your hands (it helps to add a little bit of oil to your hands), fold in the egg whites, making sure they are well incorporated (this helps form clusters).
5. Pour onto parchment or foil-lined cookie sheet. Bake at 250, stirring once or twice for even browning,for 40-50 minutes, or until everything is evenly toasted.
6. Once cooled, add in your chocolate, if desired.



 

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