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Homemade Crunchy Granola

Updated: Jun 7, 2020

Now that the weather has warmed up, every week brings new finds at the farmer's market. Produce is coming in and vendors have returned after the long dark days of winter. Among my local favorites are Blue Ridge Dairy and Banner Bee Company. Their products inspired the breakfast you see above. A delicious and healthy way to start the day!

I love breakfast and I love to bake. When I taste something delicious, especially something baked, my geeky inner baker starts to imagine all sorts of new possibilities. Last fall I met my cousin at the Baltimore farmers market and sampled some delicious granola from Michelle's Granola. Their products got my baking wheels turning, and soon I was dreaming up all sorts of citrusy, nutty possibilities - orange pistachio, lemon almond, chocolate (okay, not all of them citrusy) hazelnut.

Greek yogurt with fruit is an easy solution for a quick breakfast, and some crunchy granola on top makes it extra special. Though my inner baker may sometimes resist, I do try to keep my nutrition on track. I started my granola experiment by asking myself, how can I make it a little more healthy? A bit more protein, a bit less sugar. The next question was, "How do I make granola that has/maintains a proper crunch?" The answer came in a recipe found on Food 52 titled "For Granola Clump Fanatics", created by Elizabeth Prueitt, co-owner of Tartine Bakery. Her recommendations for egg white and pressing the granola firmly in the pan were spot on for crunchy

OK, I know that it may seem a little weird to put this much thought into making your own granola, but the end result is worth it!

This makes a big batch - it will fill 4 pint size canning jars and makes a wonderful gift. To be honest, it's quite tempting to nibble on this all day, so best to share!

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