I Might Be a Thanksgiving Foodie Scrooge: Crunchy Granola with Strawberries

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November for a foodie means a few things: Food Network’s programming is stuck on Thanksgiving, here are seventeen thousand ways to make roast turkey, and Instagram just cannot handle how many different pies you can make before the big day. Unpopular opinion: Thanksgiving is an overrated foodie holiday. I want everyday to be a foodie holiday, and all of this expectation and buildup kind of kills the green bean casserole if we are being real honest here.

Ok, just because I am tired of Thanksgiving food news, does not mean I am tired of Thanksgiving the holiday shebang. I am so excited to have all my family together, something I haven’t really had since I moved to Birmingham. I will be making the trip to Dalton, Georgia to eat more creamed spinach than I can handle, also wine. Yes, wine. You can follow me on instagram (@stupidgoodrachel) for snaps of Sweet Potato Praline Souffle and my mother’s From Scratch Pumpkin Pie because even though I am a hater, I understand the extreme importance of ‘gramming your holiday dinner. It’s, like, life or death by cornbread stuffing, people come on.


So that’s why I’ve chosen granola for my Thanksgiving week post, just some fresh air before the overload of Parker House Rolls. This granola comes from Ivy Manning’s ‘Better from Scratch’ cookbook (which I reviewed over at Cooking Light’s blog) and I love the concept of coconut oil and an egg white to make an extra-crispy granola to pair with yogurt or milk in the mornings.

With this recipe, I’d like to introduce ‘Stupid Good Essentials’, reinforcing the idea that I hope to teach you something with every recipe. Hopefully a simple tip or idea, I am aiming to show you something that will make your kitchen life easier.

EssentialsStupid Good Essential #1: When making granola, turn your pan every 10 minutes of cooking to avoid burning. Using a spatula, flip your granola layers halfway through to get an even crunch. You can also be sure to set your oven racks to the middle of the oven, insuring slow, even baking.


Are you into Thanksgiving foodie buzz, or am I being a scrooge? Is the granola too much? Am I just being a jerk? Let me know in the comments below! (Even if you think I’m being a jerk, I will still like you!) Happy Holidays!

Before the Holiday Storm: Crunchy Granola with Strawberries

Yield: About 6 cups

Before the Holiday Storm: Crunchy Granola with Strawberries


  • 2-1/2 cups old fashioned rolled oats
  • 1 cup sliced almonds
  • 1/2 cup puffed rice cereal
  • 1/2 cup brown sugar
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 coconut oil (at room temperature)
  • 1 large egg white, beaten until frothy
  • 1 cup freeze-dried strawberries


  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine oats, almonds, rice cereal, brown sugar, salt, cinnamon, and nutmeg. Mix well. Pour coconut oil (make sure it is at a liquid state) over the oat mixture. Add egg white and toss with a rubber spatula.
  3. Pour mixture onto the prepared baking sheet, spreading into a single layer. Bake until the mixture is nicely toasted, about 35 minutes, rotating the pan throughout baking. Remove and let cool completely.
  4. Stir in strawberries. Store in an airtight container for up to 1 month.

Adapted from Ivy Manning's 'Better From Scratch'


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