First granola, then cookies

I've never made granola so this was a first.  Granola is my topping of choice when I go out for frozen yogurt but at home, I opt for nuts alone to top on my yogurt or to snack on.  I eat a ton of oats in the form of oatmeal so, in a way, I eat a lot of granola without all the binders.  

I was reluctant to make granola since recipes typically make a heaping mound (and you might as well when you go to the trouble) and I was a little afraid of overindulging in the face of abundance. Well, the plan was to share and to make good use of my first batch.

I made maple-almond granola.  The recipe is heavily Smitten Kitchen but minus the big clusters. Well, it's also minus the coconut, wheat germ, and dried fruit.  Oh, and I use almonds instead of walnuts.  I like my granola bare and simple - oats, almonds, and barely a hint of spice (I like seeds, too, and maybe I'll add it next time).  Big chunks and clusters are not a requirement for me (since I use it more as a topper than as a snack) but I do like the use of the egg white in this recipe. It acts as a binder and reduces the amount of oil you need to use.  

It's a good thing I wasn't going for clusters because mine really didn't bake up that way.  I fussed with it a bit more than necessary during the initial flip since I actually wanted to break them up a bit and I suppose that did the trick.  I ended up with wonderful toasted bits of crunchy granola - lightly sweetened with maple syrup, softly scented with cinnamon, and altogether fresh and delicious.  All I can say is fresh, homemade granola is a really good thing.  

I shared some of this batch with my sister.  At our house, I paired it with yogurt, using it to make mango yogurt parfaits as well as mixing it with some fruit.  I was on a Greek yogurt kick for a while but maybe it was too much of a good thing because I grew tired of it.  This batch of homemade granola has helped rekindle my interest in yogurt again.

Granola can be stored in an airtight container on the counter for about 2 weeks and it's great to know that it freezes well too.  I didn't need to freeze any this time around.  Besides enjoying it with my yogurt, I moved on to...cookies!  I made granola chocolate chip cookies with a cup of this granola.

I always figured I'd do this if I ever got around to making some granola.  As far as chocolate chip cookies go, these are your classic: soft-in-the-middle, crisp-around-the-edges, and oozing with bits of chocolate, kind.  

I used a mix of all-purpose and white whole wheat flour here - I think it blends together nicely.  The toasted oats and almonds in the form of the ready-made granola adds a bit of crunchiness, a little chew, and maybe even a hint of maple flavor if you savor it hard enough.

So if you ask me, definitely make some cookies with your granola.  The way I look at it...you may have some extra granola on your hands but you can never have too many cookies.