Sometimes you need to stop eating cold mush and make some granola.
We have been eating a lot of muesli recently. Slightly crunchy, but mostly raw oats, with nuts and dried berries…it's oatmeal-y….and cold. This particular morning, it's 62 and rainy, and I eat my cold muesli over yogurt, standing up as I bounce Sam on my hip and turn the space heater to MAX in our AirBNB kitchen cave (really, it’s under the house). It seems like everywhere I travel, muesli is super popular and the other stuff, the Golden Breakfast Magic, is nowhere to be found. WHERE’S THE GRANOLA, AUSTRALIA?
Have you ever eaten hot crunchy granola directly out of the oven? More likely, you've had slightly stale granola from a box or the soggy stuff that comes with your parfait. This granola is not that. This is granola made with just a few ingredients in fewer steps. This morning, as I use a giant spoon to scrape my bowl clean, it feels like autumn and I long for this perfect granola with steamed milk.
Even though the Aussies say it's spring, it feels like fall to my internal seasonal calendar, so I'll make this version and Mosi and I will likely eat it within two days. The bittersweet chocolate becomes one with the crunchy oats, nuts, seeds, and dried fruit when mixed into the warm granola. You will have to demonstrate incredible self-restraint in not eating all the sweet-salty, crunchy-chewy clusters directly off the pan. It's not overly sweet but does have a nice edge of saltiness, which makes it perfect for munching on all day. I love it on everything, but mostly in the simple way: with steamed milk and fruit.
I use the Pioneer Woman's Magnificent Granola as a base and add whatever nuts, seeds and dried fruits I have on hand. I also use a 1:2 ratio of Rye:Wheat oats. It makes me feel exotic. This time, I used almonds, raisins, and quite a bit of bittersweet chocolate. If you're feeling extra #basic, add a teaspoon of pumpkin spice.
Homemade GRanola
Mostly from the Pioneer Woman but slightly modified, my notes in italics.
5 minute prep // Very easy // 45 min bake time // 6-8 servings
INGREDIENTS
3 cups Rolled Oats - any combination of regular wheat and rye oats
1 cup Dried Cranberries - or raisins, dates, dried figs, dried blueberries
1/2 cup Pumpkin Seeds - any combination of hemp, chia, flax, almonds, cashews, pecans
1/2 cup Coconut Flakes - delicious, not necessary
1/2 cup Pure Maple Syrup
1/4 cup Brown Sugar - omit if you want lower sugar, won't be quite as crunchy
1/4 cup Grapeseed Oil Or Other Neutral Oil
1/2 teaspoon Salt
1/2 cup bittersweet chocolate chips
INSTRUCTIONS
Preheat oven to 300ºF. In a large bowl, stir to combine rolled oats, seeds, nuts, and coconut flakes. In a separate bowl, stir to combine maple syrup, brown sugar, oil, and salt. Pour wet ingredients over the oats, and mix well. Pour the granola onto a rimmed sheet pan and spread it out evenly with a spatula. Bake for about 45 minutes, stirring halfway through the baking process. When done, it should be golden brown. As soon as you take it out, sprinkle the bittersweet chocolate over the granola. Let it melt and lightly stir it around with a wooden spoon. Once you're done eating handfuls straight off the pan, let the granola cool completely, then add any assortment of dried fruit. Raisins here. (note: I only add the fruit if I'm going to eat it immediately, otherwise it dries out too much). Store in an airtight container at room temperature for up to two weeks.
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