Hazelnut Chocolate Granola

The Gourmandise School   of Sweets and Savories     I make double batches and jar up the extras for lunches.  These trade like currency at school.  Starting the day right. Let's be real.  Granola is about dessert for breakfast.  Especially this version.  You can health this up as you like (variations below), but in our house, granola has to include dried fruits, nuts and chocolate.  Send us your favorite flavor combos, or order some our Pro Pastry student's new business,PUREnola! Hazelnut Chocolate Granola 4 cups old fashioned oats Assorted fruits and nuts of your liking 2 tsps vanilla (optional) 1 1/2 teaspoons sea salt 4 ounces unsalte butter 2/3 cup olive oil 1/2 cup honey 1 cup brown sugar 2 egg whites, whisked 1/2 cup chopped mixed chocolate (roughly chopped, not too small) Options I find that two extra cups of nuts and 1 cup dried fruits work best with this ratio of oats.  Here are few of our favorite combinations: -Hazelnuts, Almonds and Currants -Pistachios, Golden Raisins and Dried Apricots -Pine nuts, Rosemary and Dried Apricots, finely chopped -Coconut, Macadamia nut and Dried Mangos 1. In a large bowl, toss your oats, nuts and dried fruits together. 2. Bring the butter, honey and brown sugar to a simmer.  Stir in the oil, salt and vanilla. 3. Whisk your egg whites just to get them foamy. 4. Pour the butter mixture over the oatmeal and mix with a wooden spoon until coated.  Using your hands (it helps to add a little bit of oil to your hands), fold in the egg whites, making sure they are well incorporated (this helps form clusters). 5. Pour onto parchment or foil-lined cookie sheet.  Bake for 20 minutes at 300, stirring once for even browning. 6. Once cooled, add in your chocolate.   Wishing you the very sweetest holidays,  Clémence and Hadley