I’m going to start an infrequent series called “Recipe Repeat”. I use the word “infrequent” because I want to continue trying new recipes, always. However, some recipes are meant to be repeated. Again, and again.
…and again.
When I was tagged to participate in a “My 7 Things”, a while back, this granola was the post I deemed “Most Overlooked”. I stick to that. This coconut-containing granola is one that the coconut-hating Mr. Prevention can’t keep his paws off.
When I signed up for this year’s Bloggers Bake for Hope to help raise money for the Avon Foundation and support breast cancer research, I had no idea what to make. Last year, I made Big-O Brownies. No regrets there…those things are…um…sinfully delicious (and appropriately named!).
This year, I wanted to choose something that ships really well and offered up some nutritional value. I landed on this granola recipe and I am glad I did. The winner of the granola, Amber (who blogs over at Bluebonnets + Brownies), posted this comment about the granola:
Nicole, we received this in the mail yesterday from the bake sale. OMG! It is SO good! After one taste, my husband asked if you’d sent the recipe along. I said I was sure it was on your site, and here it is. I had it for breakfast this morning on top of my Lemon Chobani.
I also sent my friend, Kim of Feed Me, Seymour, a batch of this granola for her birthday. I think I might have to make and send some more because her daughter requested the recipe and her husband loved it, too (much to her surprise!).
Not just any recipe is worth of a Recipe Repeat…only the best of the best. And this one, it’s the best of the best when it comes to granola. Though I always welcome contenders and recommendations 
Sweet & Salty Olive Oil Granola Clusters adapted from The New York Times, as seen on The Piggly-Wiggly & With A Cherry On Top
3 cups old-fashioned oats
3/4 cup pistachios, hulled
1/2 cup slivered almonds
1/2 cup unsweetened coconut flakes
1/2 cup reduced fat coconut flakes (such as Let’s Do Organic)
1/3 cup dried cranberries
1/3 cup dried apricots, diced
1/3 cup dried figs, diced
1/2 cup maple syrup
1/2 cup extra-virgin olive oil
1/3 cup brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1 egg white
Directions:
Preheat oven to 300 F.
In a large bowl, combine the oats, pistachios, almonds, coconut, and fruit; mix well until combined. Add in the maple syrup, olive oil, brown sugar, salt, and cinnamon; toss until evenly combined.
In a separate bowl, whisk the egg white until it becomes frothy and foamy (1-2 minutes). Mix into the granola mixture.
Line a baking sheet with parchment or tin foil and spray with cooking spray. Distribute the mixture out in an even layer. Bake for 45 minutes, stirring every 10 minutes, to get evenly browned.
Remove from heat and let cool completely. As it cools, it will begin to harden and form into one large piece.
Once it is cooled, using your hands, break up the granola into clusters of your desired size.
Store in an air-tight container or resealable plastic bag. Yield: 9 cups (18 servings; 1/2 cup each).
Nutrition Information (per 1/2 cup): 236 calories; 12.9 g. fat; 0 mg. cholesterol; 68 mg. sodium; 27.4 g. carbohydrate; 7.9 g. fiber; 3.8 g. protein
Result: Caution! This granola is THE best. Mr. Prevention and I can’t keep our hands out of the stuff! Note: the granola will not be crunchy when the time is up…it will harden some as it cools. Store in an airtight container…not that it will last long! Enjoy!
Teaching, clinic for a bit to do some med changes and meeting minutes, and then tonight Donna and I are meeting for drinks to discuss writing an e-book! Eeek! I’m excited!
P.S. I just realized our wedding anniversary is next Wednesday. Any suggestions on what to spoil the pizza and wing-lover with? They always say the way to a man’s heart is through his stomach!
Be well,
