I have a new thing for oats. A love affair of sorts. You know how I know? I made oatmeal last week. What was that about? Oats of all kinds have become my favorite go-to ingredient to play around with in the kitchen. Oatmeal last week, granola this week. In my last post, I talked about how I use tortillas as a blank slate to make a delicious quesadilla that suits my palate. It can be something as simple as steak and some shredded cheese or something more complex, like the recipe that I shared with you last week.
I love granola for the same exact reason. It is a blank slate. You take a few essential ingredients – rolled oats, honey, vegetable oil – and add whatever you desire. Nuts, spices, dried fruit, or even chocolate can make your granola something special. My favorite granola recipe that I find myself making over and over again is my Chocolate Pecan Granola. This is one of my absolute favorite snacks and I catch myself nibbling on it all day long. This recipe is pretty simple. Hearty oats and wheat germ are baked with honey, cinnamon, and chopped pecans (that get toasted to a golden brown.) I let the granola cool and then fold in some sweet chocolate chips.
- 3 cups rolled oats
- 1/2 cup wheat germ
- 6 tablespoons vegetable oil
- 1/3 cup honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 cups roughly chopped pecans
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 350°F. Spray a large rimmed baking sheet with nonstick cooking spray. Toss together the oats, wheat germ, vegetable oil, honey, cinnamon, salt, and pecans and arrange in an even layer on the prepared baking sheet. Bake for about 40 minutes, stirring occasionally, until golden brown. Remove from the oven and let cool for 30 minutes. Stir in the chocolate chips. Store in an airtight container for up to 1 month.