The only drawback to homemade granola (superior to store-bought, on all counts, in my book) is finding the foresight to make large batches of it in advance. Maybe it’s just me, but my motivation for making anything is pretty closely tied to how soon I’m going to scarf it down.
The basic sequence of events is this: Add your fat and sweetener to your pan over medium-low heat and blend until everything is nice and liquid. Add in the grains and a pinch of salt and toast until golden (8-10 minutes). Mix in whatever nuts and seeds you like and cook for another couple of minutes. Transfer to a baking sheet and sprinkle with your favorite spices (or toasted coconut and chocolate chips!) and let cool for 5-10 minutes. Break it up and throw it in some yogurt or milk and you have a tasty homemade breakfast. Or anytime snack; granola shouldn’t be confined to the morning.
With the right toppings, the humble soup gets some extra texture, flavors, and finesse. You can take the most plain Jane vegetables and in a transition fit for My Fair Lady, transform them into a classy dinner soup.
For wintry favorites like butternut squash, pumpkin, or a creamy coconut curry – the nutty, slightly sweet granola is beyond complementary. Bu if you’re weirded out by the sweet factor, try toasted nuts. They have a similar, though savory, effect.
Having trouble finding cost effective rolled oats? Look for Quaker Rolled Oats in the cereal aisle.
Bonus: If you are making granola and you want big chunks, pack all your ingredients tightly together on a baking sheet (I find it easier on a lipped baking sheet but plain should work fine). Once the granola is baked and cooled, you can break it into chunks.