Cooking with Riley + Evie
Our Favorite Granola
When anyone asks me my favorite place to be - which I actually get asked often because it’s a common very question on auditions (lol) - the first thing that pops in my head is ‘in the kitchen with my girls.’ It’s not quite as exciting an answer as the next thing that comes up.. the Italian restaurant at the Four Seasons in Maui where Jordi and I had the most amazing Torchietti Pasta and Kona Lobster dish while we watched the sun set over the ocean. (Ferraro’s if you’re ever nearby, you must go! And take a pic for me please. And ask the chef for their Vodka Creme Rosa recipe while you’re at it and maybe just take us with you? Okay perf.) But no joke, if I had to pick between those two experiences every day for forever it would be cooking with these two. Toss Jordi in the kitchen with us and I’m in heaven. Luckily, these littles seem to love it just as much as I do, especially when they get to do all the things- aka there’s more ‘you can mix that up’ and less ‘no it’s hot, so Mama has to do it.’
Thus one of our favorite things to whip up together- good ole homemade Granola. As simple as can be, but when done right- cozy and delicious and the perfect quick breakfast tossed over some yogurt or on-the-go snack. It’s cheaper, healthier and more fun to make than the super sweet grocery store kind and is super customizable! If you aren’t sold yet, I’ll add some more attributes. You just lmk.
We pretty much always have a canister of this on our counter and I most definitely grab it by the handful on the daily.
(Also, for the record, the Granola confetti is not a usual occurrence and I am still trying to get it out from behind my oven. But they had fun and I”ll show them these pics when they’re older and, who knows, maybe they’ll think I let them do it all the time and I was the coolest mom ever. ;)
RILEY + EVIE’S FAVORITE GRANOLA
The key to delish granola is six parts dry to one part wet ingredients. It is endlessly customizable, but the only staple is - you guessed it - the rolled oats. The combo below is our favorite at the moment, but I’ll add some other ideas/options at the bottom if you’re feeling adventurous!
3 cups oats (not quick cooking)
3/4 cup pumpkin seeds
1 cup chopped(ish) almonds
3/4 cup unsweetened coconut flakes
1/2 cup Rice Krispies
kosher salt to taste
1/4 cup melted coconut oil
1/4 cup olive oil
1 egg white (helps granola clump together)
1/4 cup maple syrup
1/4 cup honey
1/4 tsp vanilla extract
Heat oven to 300°.
Combine all wet ingredients (minus your egg white) and mix together.
Add to a big bowl of your dry ingredients and taste! If you want a little more sweetness, add some brown sugar. Need to perk up the flavors? Add a dash more salt!
Once the taste is to your liking, add the egg white and mix to coat.
Spread mixture into an even layer on a rimmed cookie sheet lined with parchment paper. If the layer is too thick, grab another cookie sheet and divide between the two or cook in batches.
Cook for 35-45 minutes- gently stirring every 10 minutes until dry and golden-brown. (Tip: Start checking as soon as the 30 minute mark! My oven definitely runs hot and the granola can go from ‘almost golden’ to burnt in just a few minutes time.)
Let cool completely before storing in an airtight container. Can be stored up to 6 months at room temp! That’s it! Simple, right?
IDEAS TO CUSTOMIZE:
SOME OTHER DRY INGREDIENT OPTIONS
(Your favorite seeds, nuts, or other rolled, flaked or puffed grains. Aim for a ratio of 3 parts oats, 1 part nuts, 1 part seeds, and 1 part something else.)
WET INGREDIENT OPTIONS
Aim for half sweetener and half oil to start!
brown rice syrup
If you want to add dried fruit, stir it into the hot granola right after you pull it out of the oven.
dried apricot pieces
Let us know if you have any other ingredients we have to try! We’re making a fresh batch tonight.. =)