{"id":151594,"date":"2015-10-31T00:00:00","date_gmt":"2015-10-31T00:00:00","guid":{"rendered":"https:\/\/gracious-khorana.45-76-20-142.plesk.page\/localmex12015x110x1granola-white-chocolate-cherry-macademia-coconut-htmlx1\/"},"modified":"2023-06-26T17:11:20","modified_gmt":"2023-06-26T17:11:20","slug":"granola-white-chocolate-cherry-macademia-coconut","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2015\/10\/granola-white-chocolate-cherry-macademia-coconut.html","title":{"rendered":"Granola : White Chocolate + Cherry + Macadamia + Coconut"},"content":{"rendered":"
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I\u2019m a breakfast person. Maybe it\u2019s because I\u2019m not a morning person, and it gives me a motive to get out of bed when I\u2019m tangled up in dream webs and sheets. Or maybe it\u2019s a metabolic, blood sugar thing. And for two to three years (I\u2019m really bad at time, I don\u2019t know which) I ate exactly the same thing. Every morning. Granola + yogurt + fruit. Coffee. I found it to be the perfect breakfast to sate my hunger and keep me from consuming copious amounts of baked good throughout my recipe testing fraught days. One day I was asked for a granola recipe. So, like any normal person, I spent about half a day doing granola research to come up with my personal granola ideal. The clutch thing was it had to be clumpy. Granola without clumps is muesli as far as I\u2019m concerned, and I got no time for that. Then one day I thought to add Lindt CLASSIC RECIPE White Chocolate<\/a> and breakfast was complete. The flavor combination of white chocolate with dried cherries, big flakes of coconut, macadamia\u00a0nuts, and bee pollen is just just. Just make it.<\/p>\n

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So here are my clumpy granola secrets gleaned from much testing & google fueled research.<\/p>\n

1. A mix of wet and dry sweetener. Some form of granulated sugar, be it white, brown, sucanet, or otherwise. And some form of \u201cwet sugar\u201d like honey, sorghum, maple syrup, molasses, golden syrup, what have you. I used to use agave but I\u2019ve since read some not so hot things about it and have removed it from my pantry pending further investigation.<\/p>\n

2. A mix of oat flour, rice puffs, and rolled oats = maximum clumpage. Do not use quick oats in place of the rolled oats. Or you will have a sort of granola cookie. Which is nice tasting but not granola.<\/p>\n

3. Egg white. While this can absolutely be made sans egg white if you are vegan, it acts as an excellent binder. Resulting in premium clumps.<\/p>\n

4. Careful turning and minimum fussage. I turn my granola once during baking with a very, very large spatula (a giant red, plastic one designed for pancakes\u2026 very ugly but highly practical). I flip it in pieces as large as I can manage.<\/p>\n

And there you have it. Granola worthy of, in my opinion, the name granola.<\/p>\n

Then comes the adding of the stuff & things. This might be my favorite combination of stuff & things. As I\u2019ve said before, I was a very vocal detractor of white chocolate & general hating hater of it\u2026until I met Lindt LINDOR white chocolate truffles <\/a>which acted as a gateway to the rest of their white chocolate. I\u2019ve been hooked since. And will admit to making this granola and proceeding to\u00a0eating all the white chocolate out of it forcing me to replenish it. Oops.<\/p>\n

This is my Sunday morning indulgence granola, and while I don\u2019t consume it every single morning like I used to, granola is still in heavy rotation. My favorite yogurt to top it with is Icelandic skyr. That stuff is protein packed, low in sugar, and the perfect compliment to this sweet granola. Though it isn\u2019t too sweet. Just sweet enough.<\/p>\n

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