I (barely) managed to stave off a major cookie craving this weekend thanks to some ultra-indulgent granola. Calling this granola “ultra-indulgent” is perhaps a bit strong, but compared to other granola recipes, it’s a full-on dessert course. So, “ultra-indulgent, relatively speaking,” would probably be more precise.
My killer craving this week has been white chocolate macadamia nut cookies. But, I am right in the midst of 40 Days to a Personal Revolution, a yoga-meditation hybrid course that focuses on healthy lifestyle (including the food department). The participants log the food that they eat as part of the “presence” component of the course (i.e. do you really think about what you put into your body? or do you mindlessly consume without noticing?).
In my case, the answer is yes, I do really think about what I put into my body. I think about it much of the time. I think long and hard about exactly how many white chocolate macadamia nut cookies I am going to devour, I think about whether or not I should just eat half of the dough, and I am very much aware and present during the entire process.
However, I don’t think the point of the program is to encourage me to refine dessert recipes. So: healthier options that I don’t feel ashamed to confess to a room full of yogis it is! But that doesn’t mean I am going to go without a few “compromise” treats here and there (I mean, forty days is a very long time). And the good news is that my arms are way too sore from daily yoga practice to do too much work in the kitchen. Nothing that requires hand-stirring or appliances larger than an immersion blender will occur in the Sparkle Kitch until mid-February.
I loved the contrast between the salty roasted macadamia nuts and pecans with the sweet bursts of blueberry flavor. The real flavor decadence here came from the white chocolate and cinnamon drizzle on top of the entire granola dish. I used just enough; if you are a drizzle-fanatic, you may need to double the recipe to get your fix.
Namaste, and happy cooking!
Blueberry & Macadamia Nut Granola with a White Chocolate-Cinnamon Drizzle
Yields 4-6 servings
For the granola, you will need:
- 3 cups old-fashioned rolled oats
- 1 cup macadamia nuts, coarsely chopped
- 1 cup pecans, coarsely chopped
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 1/4 cup vegetable oil or coconut oil
- 1 cup dried blueberries
- 2/3 cup unsweetened coconut flakes, optional
For the white chocolate-cinnamon drizzle, you will need:
- 1 cup white chocolate chips
- 4 tsp. milk
- 1/2 tsp. vanilla
- dash cinnamon
- Preheat the oven to 250.
- In a large bowl, stir together oats, nuts, brown sugar, cinnamon, salt, and coconut (if using).
- Stir in maple syrup and oil to evenly combine.
- Arrange granola in a single layer on a large baking sheet.
- Bake for one hour, removing the pan from the oven to stir every 15 minutes.
- Once the granola has cooked, remove from the oven and let cool for 10 minutes. Scatter dried blueberries onto the pan.
- To make the white chocolate-cinnamon drizzle, combine ingredients in a medium-sized microwave-safe bowl. Cook for 20 second intervals, removing from microwave to stir after each.
- When white chocolate mixture is smooth and evenly melted, drizzle over the granola using a spoon or carefully pouring directly from the bowl.
- Allow the white chocolate drizzle to cool on the granola for 20 minutes, breaking up any clumps as desired.
- Granola will keep in an airtight container for up to two weeks.