My breakfasts usually consist of standing in the kitchen with a bowl of cheerios and a glass of OJ. Running Betty has been trying to get me to switch to oatmeal, but it’s May in Florida and oatmeal just doesn’t sound very good (especially after a hot run). She convinced me this week that I could make granola, pour some milk over it and call it cereal. I accepted her challenge.
Of course, every good granola starts with rum. So, I poured some Cruzan 9 spiced rum over a few ice cubes and got started with gathering my dry ingredients:
I wanted clusters of granola that wouldn’t break part in a cereal and I read that an egg white would help hold the clusters together. With that in mind, I mixed together my wet ingredients in a separate bowl:
Dry and wet ingredients warming up to each other
1 egg white
1 cup agave syrup
1 tablespoon vanilla extract
After thoroughly mixing the dry ingredients, I dumped them into a 13 x 9 pan, then poured the wet mixture over the top. Using a fork, I stirred the wet ingredients into the dry ingredients until things got a little clumpy. Then, I used my hands to kind of knead things together before flattening everything out in the pan.
I baked the granola at 300 degrees for 1 hour, stirring it every 15 minutes. When it finally came out of the oven, I was a little disappointed with the “clumpiness”, but I let it sit out and cool for about an hour and everything stuck together pretty well. I spooned it into some Tupperware and refrigerated it overnight.
In the morning, I defrosted a handful of frozen blueberries in a bowl, then poured some of my granola over them and added milk. It took me more than 45 seconds to eat, but it was quite delicious! The whole batch was enough for about a week’s worth of breakfasts.