When it comes to breakfast foods, I have to say that I think I WAY overdid it on the yogurt/granola combination in the past. Not that I don’t still like it, but I’m very picky about the kind of yogurt (Greek please) and granola (homemade please) and how often I eat it. Yet another little quirk y’all get to learn about today!
I’ll be honest though, when I first tried my hand at a holiday-specific granola this is not what I thought of. Originally I was going to do peppermint mocha granola…holy crap, that was a massive kitchen fail if I’ve ever seen one! I had to throw the entire batch away and give myself a break from the granola-making for a couple of weeks. I was down-trodden and sad, unable to make a satisfactory holiday granola. But then inspiration hit and white chocolate hazelnut granola was born!
This is a VERY sweet VERY clumpy VERY flavorful granola, only to be used for those mornings when only a sugar rush will do to tempt you out of bed. Sure, there’s healthy stuff – oats, milled flax, wheat germ, hazelnuts – but the sauce (oh the sauce!) is definitely one that could give granola a bad name.
I don’t care – it tastes like heaven, and in moderation it can be good for you. All about balance people!
I don’t even know what that means…moving on!
- 2 cups rolled oats
- 1/2 cup milled flax (whole flax would work fine too)
- 1/2 cup wheat germ
- 1 cup crushed hazelnuts (I put mine in a bag and smashed them with a rolling pin)
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 1/4 cup Karo syrup (or whatever healthy alternative you want to use)
- 2 Tbsp maple syrup
- 2 tsp cinnamon
- 2 tsp vanilla
- pinch of salt
- 1 cup white chocolate chips, reserved
Preheat your oven to 275. In a large bowl stir together the oats, flax, wheat germ, and hazelnuts. Set aside. In a saucepan combine the oil, sugar, syrups, cinnamon, vanilla, and salt. Bring to a simmer over medium heat, stirring constantly, until the sugar is melted. Pour over the dry ingredients and stir until all combined. Spread onto a sheet pan sprayed with nonstick spray and bake for 45-60 minutes, stirring every 10-15 minutes. Watch very closely after 30 minutes to prevent granola from burning. Let cool for about 20 minutes, then stir in the white chocolate…it should still be a little warm so the chips will stick to the granola pieces a bit. Cool completely before storing in an air-tight container. Dried cranberries would be fabulous in here!