I routinely bake a batch of granola every other week that I never thought much of blogging about it. I suppose it is because I always make it in such a haphazard fashion and can never strictly follow a granola recipe. Just like how fried rice is commonly seen as a vehicle to using up leftovers, I see making granola as a chance to use up all the bits of nuts, seeds, grains and dried fruit I have lying in my kitchen – the scant handful that is too little to use in another recipe yet too wasteful to throw out.
But this time, I followed a recipe and it turned out so amazing that I’m sticking to this formula until another genius comes up with a granola recipe that tops this one by Megan Gordon of Marge Granola. It is not so much a recipe as it is a formula and the flexibility is what I love about it. Use any nut, seed and dried fruit of your preference and the combination of olive oil, maple syrup and salt will work their magic in the oven to produce a granola that is the perfect balance of sweet and savoury. This is pretty much the ideal food for me on days where I can’t decide whether I want to have something sweet or savoury for breakfast or for an afternoon snack.
Another tip I picked up from the recipe is not to disturb the granola as it bakes in order to get the desirable clumps. Those clumps of granola are so conducive to picking, it’s like munching on crunchy oatmeal cookies but much better. This is really such a great sweet “treat” for kids and since my son can never resist granola, I will enable his addiction as long as he wants me to. My husband, though, is the chief granola eater of our household and I make granola for him so he wouldn’t have to subsist on things like Crispix and Corn Bran Squares every morning.
This granola is truly delicious. Do give it a go if you haven’t already. It is one of the things that get me out of bed every morning.