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Now, we are all about being healthy, eating right, exercising and blah, blah, blah. We also believe in bacon, champagne and lazing around on a rainy afternoon. It’s called balance. Everything in moderation…except for shoes…and jewelry…and pocketbooks…but back to the business at hand.

We are going a bit healthy today (don’t fret now, somethin’ sinful will be along soon enough). This recipe is good for you nutritionally, financially and tastefully…and comes just in time to help the belles out there who might be entertaining house guests over the next few weeks! Aren’t we thoughtful??

A clever, culinary belle-friend of ours made this for our girls’ varsity tennis team a few weeks ago, and the parents were as intent on digging in greedily as the players. It has become one the most requested recipes in her repertoire and we are so thankful she is a proper belle who is happy to share.

This makes a generous amount…but don’t bother reducing it as you will go through it before you can whistle Dixie.

Debi’s Irresistible Granola


4 tablespoons walnut oil, divided
3/4 c brown sugar (we’ve tried Splenda blend brown sugar with good results)
1/4 cup egg whites (from about two large eggs)
1/2 teaspoon (scant) coarse kosher salt
3 cups organic old fashioned oats (we use Quaker Oats)
1/2 cup steel cut oats (we added this for extra crunch)
I/2 cup pecan pieces
1/2 cup almond slices
1/4 cup honey

Optional additions and suggestions:
– any combination of nuts you like (almonds, pecans , walnuts etc)
– 1/2 cup flax seed or Qia seeds
– 1/2 cup coconut, shredded

We prefer the plain version, but feel free to experiment!

Preheat the oven to 350 degrees. Brush heavy, large, rimmed baking sheet with 2 tablespoons oil. Whisk 2 tablespoons oil, sugar, egg whites, and salt in large bowl. Add oats, nuts, and flax seed if using; toss well.

Spread mixture evenly onto prepared pan. Bake 10 minutes. Using metal spatula, stir granola. Bake 10 minutes longer. Stir again. Drizzle with honey. Bake until golden brown about 8-10 minutes longer. Stir to loosen. Transfer to clean baking sheet to cool completely. Store in airtight container.

Debi adapted and tweaked the recipe from Bon Appétit…with great success we must say!

Great to have on-hand for Holiday guests as a quick breakfast…but you will want to keep it around even after the holidays for busy mornings, lunch on-the-go, or an after-school snack you don’t mind them eating!

Time to get your granola on!!!

a & a