What makes for a good granola recipe?
Every good granola recipe has an X factor.
This granola has 3 X factors:
Quinoa (the tiny crunch!)
Egg Whites (this makes it even crunchier)
Chile Powder (I know it says turmeric, but I called an audible. Granola is better with a hint of heat.)
2. Every good granola recipe is also a template.
Nuts, seeds, grains, spices, dried fruit, coconut, maple syrup, honey: any of these will do. Almost every ingredient is listed as a group of options. I.e. “½ cup millet, quinoa, or white sesame seeds.” What must stay are the oats, egg whites, salt and cinnamon. The oven temperature and bake time are immovable. If you’re wondering, I used these ingredient options: coconut flakes AND shredded coconut, quinoa, almonds, pepitas, maple syrup, coconut oil, chile powder.
3. Every good granola recipe makes a lot of granola.
If I’m going to make granola, I want a big batch of it so that it lasts me (and my very hungry partner) at least a week. I think some recipes don’t make large quantities because they’re afraid of overcrowding the baking sheet, and therefore, uneven toasting. But Alison’s low-and-slow approach and instruction to stir it every 15 minutes of bake time avoids that.
In summary, this is a good granola recipe.
18 recipes cooked, 207 to go.
